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Nduja (Spicy Italian Sausage)

Pronounced "en-Duh-ya".
Can be made spreadable by cold smoking.
Print Recipe
Prep Time 1 hour 30 minutes
Servings: 2.5 Pounds
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 1 lb Pork belly, trimmed and cubed.
  • 1/2 cup Hot Paprika
  • 2 tbls Sweet Paprika
  • 2 tbls Smoked Paprika
  • 1 tbls Salt
  • 2 tbls Powdered Milk
  • 1/2 tsp Prague powder
  • 3/4 tsp Sugar
  • 1 tbsp Water

Equipment

  • Meat Grinder
  • Spice Grinder
  • Mixer with paddle attachment

Method
 

  1. Place cubed pork and grinder attachments in freezer for 30-35 minutes. Grind the pork belly. Place in stand mixer bowl with paddle attachment. Set aside.
  2. In a small bowl, mix together salt, paprikas, milk powder, and Prague powder. Set aside.
  3. Mix the pork on low for 30 seconds.
  4. Add the dry ingredients and mix on low for 30 seconds
    Increase to medium high and mix for another 30 seconds.
  5. Sausage with be "spreadable" at this stage.
    Freeze or cook sausage in meat tube in pressure cooker.