Nduja is a traditional spreadable sausage from Calabria, a region in southern Italy. It is made with pork, chili peppers, and a variety of spices and is known for its fiery and spicy flavor. Nduja is typically spread on bread or crackers, but it can also be used as a topping or an ingredient in pasta dishes, pizzas, and stews.
- 2 lb of pork shoulder or belly, cut into small pieces
- 1 lb of pork fat, cut into small pieces
- 1/2 cup of red pepper flakes
- 3 cloves of garlic, minced
- 2 tsp of salt
- 1 tsp of sugar
- 1 tsp of black pepper
- 1 tsp of fennel seed, ground
- 1/2 tsp of cayenne pepper
- 1/2 tsp of paprika
- 1/4 cup of red wine
- 1/4 cup of white wine
- Natural pork casings
- Mix the pork, pork fat, red pepper flakes, garlic, salt, sugar, black pepper, fennel seed, cayenne pepper, paprika, red wine, and white wine in a large bowl.
- Using a meat grinder, grind the mixture twice using the fine plate.
- Stuff the mixture into the pork casings, and twist to form links.
- Hang the nduja in a cool, well-ventilated area for 2-3 days to dry.
- Preheat the oven to 150°F (65°C). Place the nduja in the oven and dry for 6-8 hours or until the desired texture and dryness are reached.
- Keep in the refrigerator for up to 3 months, or freeze for up to 6 months.
Note: Nduja can also be made by mixing the ingredients together and storing it in jars or cans; you don’t need to stuff it into casings or dry it.
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