'nduja Recipe
Spreadable Pork Sausage, Calabrian Chili, Pork Jowl
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Start by finely dicing the pork jowl and pork fatback. Place them in a large mixing bowl.
- 2
Prepare the Chili and Garlic
If using dried Calabrian chili peppers, rehydrate them in warm water for 15 minutes, then chop them finely. If using fresh, just chop them. Mince the garlic cloves.
Mixing
- 3
- 4
Add the Wine
Pour in the red wine and mix all the ingredients thoroughly using your hands or a spoon until well combined.
Cooking
- 5
Cook the Mixture
Transfer the mixture to a large skillet over medium heat. Cook for about 10-15 minutes, stirring occasionally, until the fat renders and the mixture becomes aromatic.
- 6
Cool and Blend
Remove the skillet from heat and allow the mixture to cool slightly. Once cooled, use a food processor to blend the mixture until smooth and spreadable. Adjust seasoning if necessary.
Storage
- 7
Store the Nduja
Transfer the nduja to a clean glass jar or airtight container. Allow it to cool completely before sealing. Store in the refrigerator for up to 2 weeks.
