Homemade Nduja - a touch of Calabria in your kitchen

In this video, I’ll show you how to make Nduja. You can find the ingredients in the video description or blog article.
🥩 My free sausage making guide: https://wurstcircle.com/sausage-guide/

🍽️ Ingredients:

Ingredients per 1 kg 
65 % fatty pork belly (650 g)
25 % Puréed Calabrian pepper (250 g)
10 % Calabrian peperoncini (100 g)

Important: For the original preparation, you need both peppers and peperoncini from Calabria. These are available in various italian and online stores.

However, you can also make this type of sausage with your own peppers or "normal" bell pepper puree and other peperonis, peperoncinis.

If you want to make your own bell pepper puree, I recommend scalding the peppers, then peeling off the skin, pureeing the flesh and boiling it down slightly so that around 20-30% of the liquid has already been reduced.

Spices per kg
29,5 g salt
2.5 g cure #1

Sometimes black pepper or other spices are added in various recipes. In my opinion, however, a good Calabrian Nduja focuses on the Pepper and the spiciness of the peperoncini, which is why I have left out all other spices after my recipe tests.

📓 Full recipe: https://wurstcircle.com/recipes/nduja/
📌 Subscribe to my channel: https://bit.ly/WurstCircleYT
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📩 Contact:

I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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🎵 Music:

Good Morning by Amine Maxwell
  / aminemaxwell  
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