Discover all you need to know about the spicy, spreadable Italian sausage 'Nduja that will revolutionise how you cook…
What Is 'Nduja?
‘Nduja is a fermented and dried salami from Spillinga - a small town in Calabria, Italy. Like so many incredible Italian dishes, it was originally developed by peasants out of necessity (as is the basis of the Italian cooking style: cucina povera). They were unable to afford the more expensive pork cuts, so had to make do with the leftover pork back fat, belly and trimmings. On their own, these don’t taste great. However, once blended together, properly seasoned with local chillies and cured, they transform into an irresistible spreadable sausage.
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How do I pronounce ‘Nduja?
Don’t worry, I think everyone asks that question in their heads - even if they don’t say it aloud! My Italian friends reliably inform me it is pronounced ‘en-doo-ya’.
How Is 'Nduja made?
Each producer will have their own exact methods, but they all follow similar steps. To make ‘Nduja, fatty minced pork is mixed with ground Calabrian chillies (the amount varies - it is usually around 30% of the total weight of the sausage) and salt. Traditionally, and some may find this off-putting, this is then stuffed into a part of a pig’s intestine (known as an orba). Mind you, we do eat haggis! However, ‘Nduja in orba can weigh up to 3kg(!) which isn’t very practical for the home kitchen. Thus, nowadays it is usually stuffed into smaller sausage casings.
The cased ‘Nduja is then put in a warm climate-controlled fermentation room for around 12-48 hours depending on the size. During this time it develops flavour and becomes shelf-stable. I am no scientist, but apparently this is due to the build-up of acid. Once the ‘Nduja has finished fermenting, it is placed into a cooler climate-controlled drying room for anywhere between 45-180 days. Again, this will depend on the size but the longer it dries, the spicier and deeper the flavour becomes. Unlike other types of cured meat and salami, it doesn’t firm up as it hangs. This is because it has a high fat content which allows it to maintain a deliciously soft, spreadable and buttery texture. Don’t be afraid of the fat content - it is where all the flavour is. Plus you really do only use a little at a time…
What does ‘Nduja taste like?
Utterly delicious. It has a deep savoury, umami-rich flavour with a strong spicy kick from the Calabrian chilli peppers. Think of it a bit like a meaty, spreadable chorizo but with a more intense heat and prominent pork flavour. It also has a rich, soft and buttery texture due to the high fat content. It isn’t overly greasy - just full of flavour. Bear in mind that due to its spice and richness, you only need it in small quantities. Different varieties vary in heat level, so I always recommend tasting a little before adding it to your cooking. The perfect excuse for a snack!
Where can I buy it?
Once only available in specialist shops, Italian delis and online, you can now buy ‘Nduja in most large supermarkets, sometimes in the chilled aisle. Lots of shops also sell small jars of ‘Nduja paste alongside the dried herbs and spices. It isn’t quite the same, but is a good substitute at a push. It has the same kind of flavour as proper ‘nduja and since it’s in jar format, it’s accessible for home cooks. But the real ‘nduja does have a more intense flavour and that melty, fatty texture mentioned above.
How can I choose the best ‘Nduja?
Look for a deep red colour with some signs of meaty texture (not too fatty). If you can smell it, it should have a strong, slightly fermented, smell - similar to salami. Although you can buy the paste in jars (mentioned above) at a push, they will be diluted with oil so will have a less intense, spicy flavour.
How to cook with 'Nduja
I try to make sure I always have some ‘Nduja to hand as it is such a simple way to add a powerful punch of flavour to all sorts of dishes. In fact, you don’t actually need to ‘cook’ it at all. Sometimes I have it spread onto crackers or toast for a quick and easy snack. So good (especially with a bit of Italian cheese). You can also mix it through mayonnaise for a delicious dip (which goes really well with these cheesy smashed potatoes)
However, it can also be added to all sorts of recipes for a rich, meaty flavour and spicy kick. I love to add it to all sorts of egg recipes - from scrambled eggs to shakshuka. It is also delicious in a whole host of pasta recipes - as well as risottos. Another really versatile way of cooking with ‘Nduja is to add it to a warm butter which you can then drizzle over all sorts of things (like my flatbread pizza or Turkish eggs).
What is the best way to store it?
How to store ‘Nduja depends on the type you have. If you buy a jar of ‘Nduja paste, it can usually be kept in the larder until opened, then it needs to go in the fridge. If you buy a version from the chilled aisle, it will need to be kept in the fridge. Always follow the directions on the label - or ask the people working at the deli. As a rule, once opened, I tend to wrap mine tightly in cling film (or pop in a sealed container) and keep it in the fridge. This helps maintain its texture and stops it from absorbing other smells from the fridge. How long it lasts varies greatly depending on the type you buy. Once again, always follow the producer’s directions.
What is the difference between ‘Nduja and Sobrassada?
Both sobrassada and ‘Nduja are spreadable pork sausages with a similar texture, but they have different origins and flavours. As we have established, ‘Nduja is from Italy. Meanwhile, sobrassada is from the Balearic Islands in Spain. Where ‘Nduja has a strong and spicy flavour (thanks to the Calabrian chilli peppers), sobrassada has a sweeter, smokier taste more akin to chorizo (due to the smoked paprika). You can use them both in similar ways though.
My favourite recipes to use it
If you want to have a go cooking with ‘Nduja, I would start with a simple pasta recipe. My 'Nduja and sausage pasta bake is one of my favourite go-to prep-ahead comfort foods. Alternatively, try my sausage 'Nduja pasta for a speedy midweek meal ready in under 30 minutes. Don’t miss my spicy 'Nduja pasta - a fiery twist on the viral vodka pasta. So good.
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