‘Nduja is a unique Italian sausage that has the spreadable texture of pate combined with the richly spiced aromatics of a sausage. It’s time to show this lesser known charcuterie some love! This week watch Scott and Janie walk through everything you need to know in order to make your very own ‘Nduja at home. Try it on pizza, pasta, sandwiches, and more. Check it out… on this week’s WTF.
Chapters:
0:00 Intro
1:07 What is ‘Nduja and how is it different from other types of sausage?
1:42 What makes ‘Nduja a spreadable sausage?
2:44 Demo time: Proper ‘Nduja emulsification
4:14 What are UMAI bags and how are they used in the sausage making process?
5:29 Seasoning ‘Nduja
10:35 Ways to use ‘Nduja in different dishes
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Get the full WTF and more:
Product Links:
Sodium Caseinate
Prague Powder #2
Dextrose Powder
Umami Salami Dry Bags
Umami Dry Aged Steak Bags
Recipe Links:
Artisanal ‘Nduja At Home
References and Other Links you Might Like!
WTF – Dry Aged Salumi
WTF – DIY Charcutearie
WTF – Dry Aged Steak
WTF – Summer Sausage
WTF – Sodium Caseinate
WTF – Curing Meats (Prague Powder #2)
WTF – Sugar Substitutes (Dextrose Powder)
Ask A Chef – How to Dry Age At Home
Ask A Chef – Oh My, Umai?