would this work for sausage?im thinking not but i dont know for sure.
I don't know, but yogurt cultures are bacteria that are gear towards working with dairy products, I don't believe you will get the same reaction if used in meat, and/or it may produce an unpleasant taste. If you used it and they don't produce lactic acid, or not in abundant amounts, in your fermented sausage, you have wasted a good deal of money and time.
It may be safe to experiment with a small batch semi-dry sausage, that is fully cooked at the end of a short fermentation process. After the fermentation process, check the pH level, to see if the bacteria has lowered it. If it did not lower the pH and/or altered the taste to be unpleasant, you can still fully cook the sausage and use it.
I know that starter culture is expensive, and has a relatively short self life. But to ensure you get enough beneficial bacteria in your sausage from the beginning, it is best to use a culture specifically for fermented sausage.