'Nduja Sausage Recipe | olivemagazine

Name: 'Nduja Sausage Recipe | olivemagazine
Ingredients: 2 beef cap/ox bung casings soaked in warm water before use (see notes below); 2 x 285g jars Calabrian peperoncini piccanti (hot peppers) in oil (see notes below); 500g minced fatty pork meat (shoulder or belly); 500g minced pork fat (see notes below); 30g fine table salt (or 3% of combined weight of pork meat and fat); ½ tsp Prague Powder #2 (or 2.5g on a digital micro scale; see notes below)

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Try our 'nduja sausage recipe. This 'nduja recipe is an easy spicy 'nduja spread recipe from scratch to serve as part of an Italian charcuterie board

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.

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Ingredients

2 beef cap/ox bung casings soaked in warm water before use (see notes below)
2 x 285g jars Calabrian peperoncini piccanti (hot peppers) in oil (see notes below)
500g minced fatty pork meat (shoulder or belly)
500g minced pork fat (see notes below)
30g fine table salt (or 3% of combined weight of pork meat and fat)
½ tsp Prague Powder #2 (or 2.5g on a digital micro scale; see notes below)