5-Minute Homemade Nduja Recipe - Best American Recipes (2024)

FAQs

What is the essential ingredient of nduja? ›

Calabrian chili pepper: the essential ingredient that gives Nduja its characteristic spicy flavor. Sea salt: enhances the natural flavor of the ingredients. Spices and herbs: in some variants, spices such as black pepper and herbs such as wild fennel can be added.

Nowadays, 'nduja is no longer made with off-cuts, instead, during the winter months, 'nduja is made from a complex recipe using lard, finely chopped pancetta and guanciale – a cured meat made from pork cheeks, dried & fresh herbs and of course, Calabrian red chillies.

Nduja, is a type of spicy, spreadable Italian pork salami, so I suggest you substitute pepperoni or Italian sausage bits, or maybe a pork-based spicy paste. Buy Oscar Meyer Genoa Salami and run it through a food processor. That will give you a good copy of Nduja.

All you need to make a pretty passable substitute for 'nduja is a combination of fatty cured pork products — Genoa salami, prosciutto, speck or pancetta work great — and add some spicy peppers or Calabrian chili paste to punch up the heat and achieve the right color; try paprika, pickled Calabrian chilies, and fresh ...

a type of Italian salami (= cold spiced sausage) that is soft enough to spread.

'Nduja (Calabrian: [nˈduːja]) is a spicy, spreadable pork sausage from the Calabria region of Italy.

Store it. It doesn't need to be refrigerated, but will last more reliably in the fridge if wrapped tightly in cling film or stored in an airtight container. However stored, ambient or chilled, it will slowly lose moisture and become less spreadable.

The meat is cut into visible chunks and wrapped with at least 12% fat or lardo and herbs such as salt, pepper and even red wine. Pig's blood or pepperoni powder is often added to give the soppressata a lively red color. It is then smoked for a couple of months.

Nduja, a sausage from Calabria in Italy, may bring a French variety, andouille, to mind when its name is pronounced correctly: en-DOO-ya. But there are differences. For one, the main ingredient in the French sausage is tripe. Nduja is made from pork and pork fat, has robust red-pepper spicing and a spreadable texture.

Nduja is a fearsomely hot, spreadable pork and roasted red pepper paste. Originally from Calabria and once peasant food, its versatility, low cost and deliciousness has caught on, now at Waitrose and M&S. Think of it in the same category as harissa and chorizo, something to liven up all kinds of foods.

Are harissa and nduja similar? ›

nduja is a soft spicy spreadable sausage from calabria, made from pork (usually various bits of the pig's head apparently) plus roasted hot red peppers. it's incredibly spicy and reminds me of harissa paste – i think you could use them interchangeably, in dishes where a meaty version of harissa would be good.

Spicy 'Nduja is a typical Calabrian stuffed sausage, also known as the symbol of Calabrian cured meats. Spicy 'Nduja is made with trimmed pork chops, in particular from fatty parts flavoured with salt, pepper and, above all, chilli pepper.

In some ways, the two products are similar, both being spicy preserved pork sausages. In terms of consistency though, 'nduja is much softer and is always spreadable, and you cannot slice it like a chorizo.

What is Nduja made from? It is made from pig's fat or 'lardo', kidney and the lungs of the animal. All the offal is (very) finely chopped and wrapped in an intestine along with a healthy dose of Calabrian peperoncino.