Nduja Sausage Recipes

ONE-PAN SPAGHETTI WITH NDUJA, FENNEL & OLIVES

Steps:

• Boil the kettle. Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften.
• Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.

SPICY SALAMI SPREAD (NDUJA)

Steps:

• Add pancetta to a cold pan. Cook over medium heat, tossing occasionally, until pancetta just starts to crisp up, 4 to 5 minutes.
• Remove pepper stems and, if desired, seeds. Reserve 2 or 3 tablespoons of the oil.
• Separate salami pieces slightly and place in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired.
• Transfer spread to a bowl. Cover with plastic wrap and refrigerate, 8 hours to overnight, for best flavor.

ONE POT CHICKEN, CHORIZO AND NDUJA BAKE

Steps:

• Pre-heat the oven at 190°C or 375°F.
• Place the skillet on medium fire and brown the chicken legs on both sides for about three minutes on each side. Add the chorizo, sliced or cubed. Cook, stirring ocasionally for approximately 2-3 minutes stirring occasionally. Remove the ecess fat (see tips).
• Add the thoroughly washed potatoes (leave skin on), the sliced mushrooms and cook covered for about 5 minutes occasionally tossing these around.
• Add the garlic, onion or leek and cook for a further 2-3 minutes. You should have some oil from the chicken but the chorizo will also release some which you can reduce by absorbing some with a paper towel. See recipe notes.
• Add the chicken stock mixed with the Nduja sauce or paste, the heavy cream (creme fraiche) and some of the thyme leaves. Season with salt and pepper to taste. Leave some thyme sprigs for garnishing.
• Place the skillet in the oven and allow the stock to reduce for about 30-35 min.
• When juices are reduced to the desired level, take out of the oven and get ready to serve.
• Serve it with a nice rustic bread, on rice, bulgur or couscous and with some nice boiled green beans, broccoli, asparagus or whatever greens you like or fancy. Enjoy!