NDUJA Calabrian sausage

Discussion in 'Sausage' started by crustyo44, Mar 10, 2014.

  1. Hi,

    Do we have any recipes available for making Nduja sausage. I heard so much about these spreadable Calabrian sausages that I like to make them.

    Any hot spicy sausage is right up my alley?


  2. moikel

    moikel Master of the Pit OTBS Member

    Short answer is I don't have a recipe although I did go to a salami Masterclass run by a Calabrian guy who owns quatro Stelle small goods.
    There is a book by Pietro Demaio called preserving the Italian way with a lot of helpful stuff in it.
    For my 2 bobs worth it seems to be about capsicum paste, CHILLI, & fennel seed. The Calabrians love chilli . I have actually made salami with Calabrians from scratch just not Nduja.
    The one I ate at the Masterclass was almost red with capsicum .
    Hope I have helped.
  3. Hi Mick,

    I made quite a lot of salamis with Calabrians when I lived in Myrtleford Victoria many years ago. I rang them and they don't make them.

    I will order the book by Dr Pietro Demaio shortly, the updated version is just out now.

    I can always send the good doctor an email for help.

    But I am amazed that there are no recipes available anywhere, especially on Charcuterie Forums.

    Hopefully somebody has an old family recipe they like to part with.

    Thanks Mate,

    Jan.  Brisbane.  [email protected]
  4. dls1

    dls1 Smoking Fanatic

    Hi Jan,

    I've had Nduja a number of times in various parts of Calabria as well as an excellent version a friend of mine makes based upon a recipe from a blog known as From Belly To Bacon. The recipe follows but I suggest you visit the blog for additional information regarding the procedure, etc. The author of the blog refers to another blog, Sausage Debauchery, that you should also check out. Beyond information regarding preparation, Sausage Debauchery has a small online store which offers the true Calabrian peppers that are essential to correctly preparing Nduja. Cayenne, or other hot peppers, do not taste the same and simply won't work.

    Good Luck.


    Adapted from Scott Stegen
    • 250 grams Pork meat
    • 750 grams Pork fat
    • 0.5 grams bactoferm
    • 15 grams water
    • 200 grams Calabrian hot pepper
    • 50 grams sweet pepper powder
    • 28 grams kosher salt
    • 3 grams curing salt #2
    Step one: Cut meat and fat to grind. Freeze until nearly solid. Add bactoferm to water.

    Step two: Combine remaining ingredients.

    Step three: Grind meat and fat through small plate twice.

    Step four: Add all ingredients. Using paddle attachment whip to bind.

    Step five: Stuff beef middles.

    Step six: Ferment for 3 days in your oven with the lamp on.

    Step seven: Cold smoke for 24-48 hours.

    Step eight: Dry in curing chamber for at least 60 days. I have 4 chubs that I am going to try over the span of a year.
  5. moikel

    moikel Master of the Pit OTBS Member

    I live in a really Italian hood & it only appeared here in the last few years. Seems like it was areal old country thing that got reborn.
    I can buy it at a few places now. It's about the texture & the chilli. Lots of heirloom chilli bushes in backyards seeds brought by nonno way back. But part of it is those sweet bull horn peppers made into some sort of paste.
    I will ask at my butchers they make it but are Sicilians & Romans I can see an argument on the horizon!
  6. Moikel,

    If you can help me with a recipe from these guys I will be real grateful. Just tell them it's for a Dutchman living in Australia

    The original recipe is Sicilian of course and only a special region. I accept any recipe at all and the procedure, be it Sicilian or Roman.

    I will make them both!!!!!!!!!! I,m kicking my chops already!!

    Thank you,


    dls1. Thank you for your recipe in the above post. I am probably adding a bit more red hot powder as I am a chillie freak.

    Thank you,

  7. moikel

    moikel Master of the Pit OTBS Member

    AC Butchers in Leichhardt are dear friends & multi award winners for their small goods. Only 300 metres from my house.The other go to guy is Pino over on the south side.

    Getting any written recipe will be about as easy as getting the Popes mobile phone number.

    I will get a general explanation. 

    AC make it & I thought their take on it was pretty good.

    Funny thing is where its been up until a few years back.

    The Calabrese have this chilli that hangs on a stem like an inverted fish hook. Mid size chilli. I can buy the bush from my buddy Frank .No idea of its origins but a lot of really old school southern Italian stuff in my suburb,greens,eggplants,those really thick skinned lemons,prickly pear, pine mushrooms,big sweet salad onions the list goes on. There are a few older Calabrese  & Maltese market gardeners that bring things to Flemington still .Often just a few boxes but really heritage varieties of things that the big stores wont buy.

    Give a "a couple of days" as Con the Fruiterer says.
  8. moikel

    moikel Master of the Pit OTBS Member

    Pinos dolce vita in your search bar will bring up the other heavy hitter in salami & he is Calabrian. 

    Huge wraps on his operation. His is spelt enduja & is the bench mark in Sydney.
  9. moikel

    moikel Master of the Pit OTBS Member

    OK  here is what I have.This nduja stuff was unheard of here until maybe 5 years ago. It is definitely Calabrian.

    My friend Joe had people asking about it so he did a bit of research then freestyled it this way.

    He took a bunch of already made salami that he buys for the butcher shop from a good outfit .Took it all out of the skins ,cut it up,put it through a food processor,added EVO & chilli.Then packed it in tubs.

    The food writer from the Sydney Morning Herald wrote up that it was available but didn't say anything about how it was made. 

    2 days later the Health Dept arrive with a whole lot of questions,right royal PIA.Ultimately no problem but they had to be walked through the process twice.

    So my guys aren't about to tempt fate & make it the "real" way.

    They sell a fair bit. It gets mixed into the tomato sugo to make diavolo pizza by some places around here. A real good little place in my 'hood have it on the antipasto plate. I have seen it combined with prawns in a pasta sauce,just added last minute. Other places put it on crostini.

    I know I haven't solved the riddle.  I could marry into Pino's family(like I need another marriage ) & they still wouldn't show me how they make it.[​IMG]

    Sydney a bit of a tricky climate for salami making to start with.
  10. dingo007

    dingo007 Smoking Fanatic

    Hi Jan,

    This one has been on my radar for some time now. The only recipe's i came up with were the ones mentioned in the two blogs above. I think Phil (Wheels) was planning on this also, so he might have a recipe. I think the hardest thing for me was the specific use of a Calabrian chili which is hard to come by here.

    If you find an authentic recipe let us know.

    Good luck mate.
  11. Hi Dingo and Moikel,

    'nDuja recipes seem to be closely guarded. I am slowly collecting recipes, instructions and general snippets of information. I intend to make it this coming May sometimes.

    Len Poli has a recipe on his website, have a look at this for a starter. He has some tripe in it as an ingredient.

    Keep in touch,

  12. moikel

    moikel Master of the Pit OTBS Member

    The chilli I can work out.Pino buys it in he can't grow it all.
    Flemington markets is full of Calabrians . A lot comes to Sydney from FNQ ,plenty of Calabrians around Mareeba. Chilli cross pollinates really easily I don't think commercially its some 100% ridgey didge same as the seeds Nonno brought from the old country sewed into the lining of his jacket in 1950s.
    I will ask in my ' hood ,should start an argument within minutes.
    If you see the chilli with a stem like a fish hook( sort of) chilli where the eye would be. About 75 to 100mm long that's a good starter.

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