Marmite has been put in a sausage, officially, and the result is more sensible than the sentence makes it sound.
The Jolly Hog, the Bristol outfit run by three brothers that has spent a decade making the sausages that cost slightly more than you meant to spend, has done a pair of co-branded packs with two of the most British condiments available. The Colman’s one arrived on 18 March 2026 and the Marmite one on 30 March, both at £4.50 for a pack of six, into Ocado, Tesco, Sainsbury’s and Waitrose. At the time of writing Sainsbury’s has them at £3 with a Nectar card.
The pork is British, outdoor bred and RSPCA Assured, and makes up eighty per cent of the sausage. The Jolly Hog is a certified B Corporation, which is not something you can say about many bangers.
Two national condiments, one national breakfast item. Somebody was going to do it eventually.
Why this one should work
Most Marmite collaborations are a novelty flavour bolted onto a snack, and they live or die on whether the base product can carry it. Crisps can. Popcorn can, surprisingly well. Chocolate, historically, has been a fight.
Sausage meat should be one of the easy ones. It’s fatty, it’s salty, it’s already reaching for savoury depth through rusk and seasoning and whatever herbs the recipe favours, and Marmite’s entire function as an ingredient is adding exactly that. It’s the same reason a teaspoon disappears so effectively into a ragu. The spread isn’t being asked to taste like Marmite here, it’s being asked to make pork taste more like itself.
So how much is in there? Three per cent Marmite yeast extract, according to the ingredients list.
That is more interesting than it looks, because further down the same list there is a second yeast extract, also at three per cent, this one carrying chilli extract, garlic powder and onion. So the sausage is six per cent yeast extract in total, half of it Marmite and half of it a seasoning blend doing a similar job. Whether you find that cynical or sensible probably depends on how you feel about the word “collaboration” generally. I lean sensible: three per cent of actual Marmite in a raw sausage is a real amount, and the rest is seasoning.
They have also added thiamin, riboflavin, niacin, B12 and folic acid, which is Marmite’s own vitamin profile transplanted into a banger. Nobody needed to do that. Somebody clearly enjoyed themselves.
The salt is worth a glance before you eat four of them: 1.4 grams per 53 gram sausage, which is a shade under a quarter of an adult’s daily reference intake, each.
The pairing is the clever part
Launching them together, twelve days apart, is a neater bit of thinking than launching either alone.
Colman’s and Marmite occupy the same shelf in the national imagination: old, English, aggressively strong, used in small quantities by people who know what they’re doing and in ruinous quantities by people who don’t. Both are also Unilever brands, or were when this was signed, which makes the co-branding straightforward. Both are now heading to McCormick as part of the food business sale, which is a slightly odd backdrop for a launch celebrating their Britishness.
The Jolly Hog followed up with a butcher’s shop pop-up in May, which suggests the range did well enough to be worth pushing.
Only half of it, though, judging by the shoppers. On Sainsbury’s the Marmite sausage sits at five out of five. The Colman’s sausage, launched twelve days earlier, same pork, same brothers, same idea, sits at 2.3.
Small samples, three reviews each, so hold it lightly. But it is a suggestive split, and if it holds up it points at something I did not expect. Mustard is the more obvious partner for pork. Marmite is the one that actually works, presumably because mustard is a condiment you add at the table and Marmite is a savoury base you build in. One of them belongs in the meat. The other belongs next to it.
What people say
Three reviews on Sainsbury’s, all five stars, and they agree on what it tastes of.
“Really tasty with a lovely hint of marmite”, says one. “You can definitely tell they have had marmite”, says another, who also rates the texture. A third, self-described as “marmite mad”, reports that they “disappeared rather quickly once cooked”.
A hint, and definitely detectable. That is roughly the right dosage for a sausage, and it is the difference between a product and a stunt.
When did the Jolly Hog Marmite sausages launch?
The Jolly Hog Marmite Sausage went on sale on 30 March 2026. The companion Colman’s Sausage launched slightly earlier, on 18 March 2026. Both were listed in Ocado, Tesco, Sainsbury’s and Waitrose.
How much do the Jolly Hog Marmite sausages cost?
The range launched at an RRP of £4.50 for a 400g pack.
What is in the Jolly Hog Marmite sausage?
The sausages combine RSPCA Assured British pork with Marmite. The companion product in the range pairs the same pork with Colman’s Mustard. Both were launched as co-branded premium sausages in March 2026.
I only have one question; “Why not a Marmite and Colemans combined sausage?”. That is something I would REALLY be up for!
