Homemade Sausage Making

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.

Have you looked at this one

Devo wrote: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.

SausageBoy wrote:

story28 wrote:Does anyone know of a good recipe for N'duja? I can't seem to find one.

I used information I gathered from Sausage Debauchery as a guide.

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.

Thanks. I actually know Scott. He trying to sell me spices for my shop

BriCan wrote:

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.

Have you checked this one out yet?

http://www.sossai.net/salumi/salumicasalinghi.htm

DAMN! That is one hell of a resource. Thanks a lot Robert!

Luckily, Carolina speak Italian. Whew

Thanks, I spent about 30 minutes before the Google Chrome translate came down and offered some help

I know I said it once already, but this is a GREAT resource for some authentic products!

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.

jasonmolinari 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.

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'duja

Welcome to the forum. It's a great one.