‘nduja Recipe
Spreadable Fermented Sausage, Chili Peppers
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Meat
Cut the pork fatback and pork shoulder into small cubes, approximately 1-inch in size. This will help with the grinding process.
- 2
Prepare the Chili Peppers
If using fresh chili peppers, remove the stems and seeds. If using dried chili peppers, soak them in warm water for about 30 minutes to soften them, then remove the stems.
- 3
Prepare the Garlic
Peel and roughly chop the garlic cloves.
Grinding and Mixing
- 4
Grind the Ingredients
Using a meat grinder or food processor, grind the pork fatback and pork shoulder together until they form a coarse mixture. Add the chili peppers, garlic, salt, and black pepper to the grinder and continue to grind until the mixture is well combined and has a smooth consistency.
- 5
Add Wine and Optional Spices
Transfer the mixture to a large bowl, then pour in the white wine. If using, add paprika and cayenne pepper. Mix thoroughly with your hands or a spatula until all ingredients are well incorporated.
Fermentation and Storage
- 6
Pack the Mixture
Transfer the 'nduja mixture into sterilized jars or containers, pressing down to eliminate air pockets. Leave some space at the top for expansion.
- 7
Ferment
Cover the jars with cheesecloth or a breathable lid and let them ferment at room temperature for 3-10 days, depending on the ambient temperature and desired flavor. Check daily for any signs of spoilage.
- 8
Store the 'Nduja
Once fermented, seal the jars with airtight lids and store them in the refrigerator. 'Nduja can be enjoyed immediately but will develop a deeper flavor over time.