Meat, Cheese and Marmite - a sausage to divide opinion. West London style, with a good sluice of London Pride beer.
Inspired by hearing about Marmite sausages, I decided to try the flavours out myself. The addition of beef gives it a more meaty, heavier taste that balances out the strong marmite flavours and the London Pride is a nod to the West London brewery that I have close by. It's of course so that I have an excuse to drink the rest of the bottle whilst cooking.
- 700 g Pork shoulder, diced
- 300 g Pork fat
- 200 g Beef, diced
- 18 g Salt
- 5 g Ground pepper
- 95 g Cheddar, chopped into 5mm cubes
- 15 g Marmite
- 15 ml Worcester sauce
- 50 ml London Pride
- 2 meters hog casings
- Place the pork shoulder, fat and beef in the freezer about an hour ahead of time
- Soak about 2 meters of hog casings in warm water
- Cool the metal parts of your grinder and stuffer before use, if possible
- Remove the meat and fat from the freezer when it’s got a frozen crust to it
- Grind the meat and fat into a bowl.
- Mix in all of the ingredients, whilst drinking the rest of the London Pride
- Mix thoroughly, then chill in the fridge for 30 mins.
- Stuff into casings, taking care not to overstuff