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

FAQs

What is the essential ingredient in nduja paste? ›

Though modern 'nduja-makers might include other ingredients, at its simplest 'nduja contains little more than ground pork, salt, and a mouth-numbingly spicy dose of Calabrian chiles, which gives the salume its signature red glow.

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 lasts unopened for one year in a refrigerator. Once opened, keep it wrapped up in an airtight container, jar, or bag, and it will last in your refrigerator for up to 4 months.

Nduja is a spreadable sausage paste from Italy. It comes in a jar or vacuum packed. It's super savoury and has a slight chilli kick. Use it in pasta sauces, mixed into roast potatoes or spread on toast.

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.

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.

If you eat meat: any well-minced spicy Italian salami or odd ends of cured meats could work. The key is cured meat, a spicy component and to crush it very well to form a paste.

Nduja does not need to be cooked before eating. It can be served as a spread on crackers or bread but its texture also allows it to be used in cooking, to add colour and heat.

'Nduja is an Italian meat purée that's highly spiced with paprika.

If you suspect that it has gone bad, keep an eye out for any signs of spoilage, such as an off smell or mold growth. While 'nduja is a cured meat and can last quite a while, it's always best to err on the side of caution when it comes to food safety.

Can you eat raw nduja? ›

You can eat nduja raw – we'd suggest spreading it onto a piece of crusty bread, perhaps with some cheese. Alternatively, stir nduja through spaghetti or dot it over pizza. Nduja is very punchy, so use it sparingly.

Nduja Sausage

This “peasant” sausage is made with pig offal such as tripe, lungs and liver. But far from a poor compromise, these so-called waste cuts are rich in mood- and energy-supporting vitamin B12 and iron, says Hodges, plus choline for brain health.

The name nduja comes from the french word "andouille", which means "sausage". Nduja is made with pork meat, a bit of fat, salt and a lot of red pepper. In general, nduja is extremely spicy.

'Nduja (pronounced en-doo-ya) is a large soft cured meat, bright red when sliced.

'Nduja is a spicy spreadable sausage made with pork. It is typically made with parts of the pig such as the shoulder, belly and jowl as well as tripe, roasted peppers and a mixture of spices. It is a Calabrian variation of salami, loosely based on the French Andouille introduced in the 13th Century by the Angevins.

Cuisine Vault states that chorizo, soppressata, pepperoni, sobrassada are all great substitution options, and vegan/vegetarian 'nduja made with sundried tomatoes or Calabrian chili paste is always welcome, too. Be careful with the chili paste, though – a little goes a long way!

Chunks of prosciutto and speck are ground together with spices and Calabrian chiles, giving nduja an unmistakable porky, spicy and tangy flavor.

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.