Saturday, 5 October 2013

My Homemade N'duja (Spicy Calabrian Salami)


1kg pork belly, skin removed and minced through a 4mm plate
2kg pork back fat, skin removed and minced through a 4mm plate
1kg fresh red chillies
200g crushed dried chilli
80g paprika
110g curing salt
20g crushed black pepper
20g whole fennel seeds
1 beef "open end" or "bung" casing

Cut the tops of the chilies, but leave the seeds in and blend them in a food processor. Combine all ingredients in a bowl and mix together well with your hands, you might want to use rubber gloves as this is a very spicy mix. 

Use a mincer with sausage making attachment to stuff the mixture into your casing, fill and tie ready to hang.

Hang for 4 to 6 weeks, till your N'duja slightly firm up but are still spreadable when cut.

1 comment:

  1. One of the reasons I could NEVER be a vegetarian! Your work is awesome!!

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