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 shoulder||500 g||1.10 lb|
|Pork belly, jowls, pork back fat||500 g||1.10 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||2.0 g||1/3 tsp|
|Dextrose||3.0 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|Sweet paprika||9.0 g||3 tsp|
|Red pepper flakes||2.0 g||1 tsp|
|Fennel seeds||1.0 g||1/2 tsp|
|Garlic||3.5 g||1 clove|
|Red wine||15 ml||1 Tbsp|
|T-SPX culture||0.12 g||use scale|
- Soak minced garlic and fennel seeds in red wine.
- Grind pork shoulder through 1/4” (6 mm) plate.
- Grind partially frozen fat through 1/8” (3 mm) plate. Place for 30 minutes in a freezer and grind again.
- 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix pork shoulder with salt and cure #2. Add spices, wine and culture. Mix. Add ground fat and mix all together.
- Stuff firmly into 60 mm pork or beef middles.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- 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.
- Dry at 15→12° C (59→53° F), 65-75% humidity for 3-4 weeks.
- Store at 10-12° C (50°-55 F), 75% humidity.