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Marmite sausages tipped for top

Marmite and Bovril fans can choose between new sausages made with the two rival savoury flavours.

Specialist sausage makers Broad Oak said the Marmite-infused variety was expected to sell better than the Bovril flavour.

Both versions have a “significant but not overpowering” taste, the firm said.

The Marmite sausages contain 5.5% of the savoury spread plus 78% pork. The other version contains 3% Bovril and is made from a mix of pork and beef.

Jane Woodward, sales and marketing controller at Essex-based Broad Oak, said it had taken around two years to reach an agreement with Unilever which owns the Marmite and Bovril brands.

“Once you`ve eaten the product you have the reminiscence of the flavour afterwards. It`s not overpowering – you know you`ve eaten Marmite but it doesn`t burn your tongue. It is a delicate flavour,” she said.

“I think Marmite will be most popular purely because of the brand awareness of it.”

Mary Carmichael, brand news editor at trade magazine The Grocer, said: “Marmite and Bovril are such established brands that it makes perfect sense for a relatively new producer to try and get the benefit of their fame and the British public`s affection for them.”

According to Unilever, the Bovril beef drink was invented in 1886 by Scotsman John Lawson Johnston. Marmite is a savoury spread made with yeast which first launched in the UK in 1902, the firm said.

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