Marmite Sausage

[onewheeler]

Just wondered. Has anyone...?

Martin/

[DiggingDogFarm]

It's an interesting idea.

I stumbled upon this a short time ago...

http://sausagessausages.blogspot.com/20 ... usage.html

There was also a short article in the Daily Mail about a sausagemaker making Marmite pork sausages incorporating 5.5% Marmite.


~Martin

[captain wassname]

next time you make sausage try a bit in the bit you cant stuff.

Jim

[onewheeler]

I'm not a great fan of Marmite, indeed wouldn't normally touch the stuff, but could just imagine it might be a good sausage seasoning. One would not put "normal" sausage seasoning on toast and expect to enjoy it so it might work.

Martin/

[vagreys]

Marmite is used to make "Marmite Mule" - a prison hooch. Athough Marmite is a brewer's yeast extract, this suggests that there is dormant yeast in Marmite, that can activate when the Marmite is diluted. You may not want to inoculate the sausage meat with active brewer's yeast.

[DiggingDogFarm]

I've also heard that it repels mosquitoes! LOL

I became interested in it for possible use in sausages when I read about some folks using a small amount in burgers for the umami.
I'll try it some day, I just haven't yet been able to bring myself to pay $5.00 for a tiny jar of it.

~Martin

[vagreys]

I think it's one thing to add it to mince for immediate use in burgers, and another to put it in cased sausage that may be held for several days. I can certainly see using it for the umami effect, though, like adding soy sauce or anchovy paste.

[DiggingDogFarm]

I'm skeptical, as highly processed as it's supposed to be it's hard to believe that there are viable spores remaining.
Now I'll have to buy a jar just to see if it's a myth or not. LOL

~Martin

[wheels]

I've worked (and ran) Government hostels that are similar environments to Prisons (UK Style) except that the door's not locked! Given some of the concoctions I've seen, I wouldn't be surprised at anything.

They probably added some yeast from the Kitchens. It's not that long ago that many prisons baked their own bread. I assume that it may be similar in some States in America?

Phil

[DiggingDogFarm]

Yes, I live very close to a very well known prison here and I have heard that they make such things as bread, in fact, this prison has it's own small dairy and they bottle their own milk.

Seems to me that gathering yeast for prison hooch would be the easiest part, obtaining a suitable fermentation vessel and ingredients and keeping it all hid would be the difficult part.

Anyway, I've got Marmite of the shopping list.


~Martin

[Snags]

I would have thought the high salt content would have killed the yeast.
I used to work for Fosters 25 years ago and used to squidgy the yeast out of the vat to be used for Vegemite.

[wheels]

It may be an Urban myth:

http://www.bbc.co.uk/news/uk-13541148

As a meat lover, I prefer Bovril.

Phil

[onewheeler]

I can see no reason why yeast should be more of a problem with Marmite than with breadcrumb which presumably has some residual viable yeast and is sometimes used in sausage. Indeed, fruits used in sausage (pork and apple?) will have wild yeast populations.

Any tasting notes would be appreciated!

Martin/

[corromant]

It's an interesting idea.

I stumbled upon this a short time ago...

http://sausagessausages.blogspot.com/20 ... usage.html

There was also a short article in the Daily Mail about a sausagemaker making Marmite pork sausages incorporating 5.5% Marmite.


~Martin

Being a life long Marmite lover I had to try this out, I will do again but will probably reduce the Marmite by half next time, well it is a strong flavour.

I tested them on some folks at work & they all liked them but not one of them could identify the mystery ingredient.

Conrad

[onewheeler]

Having some beef mince in the freezer that needed moving and some time to spare I had a go.

Recipe (based on a mish-mash of bits and pieces found on the interwibbly and in the fridge):

Beef & Marmite Sausage

Beef mince 1000 g (the mince I used was ~ 15% fat)
Pork fat 100 g
Onion, grated 85 g
Marmite 50 g
Black pepper, coarse ground 10 g
Salt 13 g

Hog casing: 2 m

Marmite is 11% salt so the aim was total salt of ~ 1.5%.

Result: not at all bad. The Marmite is subtle but adds depth to the meat: it would be hard to identify it if tasted blind. (I don't particularly like Marmite: normally the only time I take it is as a hot drink when I'm suffering from an outbreak of the bog-trots).

Worth a go before the price of Marmite goes up any more. Maybe pork next time.

Martin/