Nduja is a Calabrian sausage traditionally made from pork trimmings. Its name most likely comes from the French word andouille, which is a type of sausage made with innards, tripe, lung, and liver, boiled with vegetables and spices. Due to the large proportion of fat the sausage will dry relatively fast.

Pork shoulder500 g1.10 lb
Pork belly, jowls, pork back fat500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.0 g1/3 tsp
Dextrose3.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Sweet paprika9.0 g3 tsp
Red pepper flakes2.0 g1 tsp
Fennel seeds1.0 g1/2 tsp
Garlic3.5 g1 clove
Red wine15 ml1 Tbsp
T-SPX culture0.12 guse scale
  1. Soak minced garlic and fennel seeds in red wine.
  2. Grind pork shoulder through 1/4” (6 mm) plate.
  3. Grind partially frozen fat through 1/8” (3 mm) plate. Place for 30 minutes in a freezer and grind again.
  4. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  5. Mix pork shoulder with salt and cure #2. Add spices, wine and culture. Mix. Add ground fat and mix all together.
  6. Stuff firmly into 60 mm pork or beef middles.
  7. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  8. Apply a thin cold smoke at 18º C (64º F) for 2 days. Smoking does not have to be continuous as long as 18º C temperature is maintained.
  9. Dry at 15→12° C (59→53° F), 65-75% humidity for 3-4 weeks.
  10. Store at 10-12° C (50°-55 F), 75% humidity.
Instead of red pepper flakes you may use 1.0 g (1/2 tsp) cayenne.

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