‘Nduja is one of the latest food trends in the UK. Despite being in the country for a few years it has been only for the last 3 years or so that the product has gone viral.. being used now by many London restaurants.
But many people still don’t know exactly What is ‘Nduja Sausage, so here’s my easy explanation of what this latest product is.
‘Nduja is a cured meat originally from a town called Spilinga in the South of Calabria. Not like traditional cured meats that come in the form of a hard sausage shape, ‘Nduja is more of a thick paté. And as a paté you spread it on bread, Bruschetta or sandwiches, but you can also cook with it.
How to use ‘Nduja over bread
When using ‘Nduja over bread it is important to remove the product from the fridge and leave it to reach room temperature. This is because the softer it is, the easier it will be to spread over the bread.
How to Cook with ‘Nduja
Not only ‘Nduja is delicious on bread, but it is also fabulous when cooking with it. Being a sort of thick paté the product will melt when added on to your dish.
Simply add a Tsp or Tbsp to your dish whilst cooking and the ‘Nduja will melt leaving its smokiness and spiciness flavours that will give a special umphhh to your dish.
There is no specific quantity on how much to use, is really up to you how spicy and smoky you want your dish to be.
The main ingredients in ‘Nduja are, pork meat, pork fat, salt, hot chillies and spices. Of course each producer has its own recipe and grounding style, so you may find hotter or milder versions of the product with different texture thickness.
‘Nduja Sausage Recipes
There are many recipes using ‘Nduja, in fact you can add ‘Nduja to anything and everything. I have a friend that adds it to scramble eggs, this is how versatile the product is!
But if you’re looking for some already made recipes, here’s a link to The Taste of Calabria’s website where you can a find a list of dishes specifically made with ‘Nduja.
You can also get ‘Nduja there at £12 per 450gr.
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