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.

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  • 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

How to eat it?


October 11, 2023
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