n'duja
n'duja
Does anyone know of a good recipe for N'duja? I can't seem to find one.
Also, I am trying to figure out what differentiates this spreadable sausage with sobrasada.
Also, I am trying to figure out what differentiates this spreadable sausage with sobrasada.
Have you looked at this one
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http://lpoli.50webs.com/index_files/Salami%20Nduja.pdf
Thanks, Devo. I like how they mention using the odds and ends like lungs and head. That's the type of formula I am trying to do for myself. I have also been batting around the idea of using rendered lard for creaminess and spreading qualities. But, with using heat treated fat, there might be some issues with lipolytic breakdown that need to be considered first.Devo wrote:Have you looked at this one
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http://lpoli.50webs.com/index_files/Salami%20Nduja.pdf
Re: n'duja
Thanks. I actually know Scott. He trying to sell me spices for my shopSausageBoy wrote:I used information I gathered from Sausage Debauchery as a guide.story28 wrote:Does anyone know of a good recipe for N'duja? I can't seem to find one.
http://sausagedebauchery.blogspot.com/2 ... litsa.html
http://sausagedebauchery.blogspot.com/2 ... ickie.html
http://sausagedebauchery.blogspot.com/2 ... sults.html
Sobrasada is more of a chorizo.
Re: n'duja
DAMN! That is one hell of a resource. Thanks a lot Robert!BriCan wrote:Have you checked this one out yet?story28 wrote:Does anyone know of a good recipe for N'duja? I can't seem to find one.
Also, I am trying to figure out what differentiates this spreadable sausage with sobrasada.
http://www.sossai.net/salumi/salumicasalinghi.htm
Luckily, Carolina speak Italian. Whew
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Yeah, I know Scott, and he is been helpful in providing the necessary spices. What really interests me though, is the classical preparation; using the odds and ends like lungs and hearts. I am still searching for that age old recipe that outlines if/what those proportions were. I think using those cuts is really what makes n'duja, n'dujajasonmolinari wrote:Story, if you're trying to make Nduja, i strongly suggest you use a calabrian chili pepper.
The flavor is very different from cayenne, or other chilies.
I haven't found anyone who sells the stuff cheaper than Sausage Debauchery, and it's great stuff.
Welcome to the forum. It's a great one.