Nduja Sausage

Experience the bold flavors of Calabria with this homemade nduja sausage recipe—a smoky, spicy, and spreadable delight that adds a fiery kick to your pastas, pizzas, and more.

Nduja sausage isn't just another cured meat—it’s a flavor bomb that brings heat, richness, and a whole new level of savoriness to any meal. This Calabrian treasure is spicy, smoky, and bursting with umami, perfect for when you want something bold and unapologetically flavorful. From spreading it on a warm piece of toasted bread to folding it into pasta for that extra kick, nduja has become the go-to secret ingredient for those who love a hint of spice and a lot of character in their dishes.

This isn’t just any sausage; it’s a unique, spreadable sausage that adds depth and heat to your cooking with ease. Get ready to take your culinary skills up a notch as we dive into everything you need to know to make your own nduja sausage at home.

What is Nduja Sausage?

Nduja (en-DOO-ya) is a traditional Italian spreadable sausage from Calabria, in southern Italy. Made primarily from pork fat, Calabrian chili peppers, and salt, it has a distinctively soft texture and fiery taste, a result of the high ratio of chili to pork. Its vibrant red color hints at the flavor inside: rich, smoky, and spicy, with a touch of fermented tanginess from the curing process.

Nduja sausage brings together the best parts of Italian charcuterie, combining the richness of pork fat with the bright heat of Calabrian chilies. Unlike harder, sliceable sausages, nduja is incredibly soft and pliable, making it perfect for spreading on toast, folding into sauces, or adding to pizzas for a spicy, savory twist. It’s as versatile as it is flavorful.

If you’re into cooking with complex flavors, you’ll love working with nduja. For those who enjoy recipes that fuse traditional and modern elements, you might also want to check out this Seeded Miso Sweet Potato Bread or the hearty Lamb Ragu D’Rose Mary to expand your cooking repertoire.

Why People Love Nduja Sausage

What sets nduja apart is its unique spreadable texture and intense flavor. Unlike typical sausages, nduja has a high fat content, giving it that velvety, almost creamy texture. The Calabrian chilies don’t just bring heat; they add a fruitiness that balances the richness of the pork.

People love nduja for its versatility in the kitchen. Want a quick appetizer? Spread it on crostini. Cooking a tomato-based pasta? Stir in a spoonful of nduja for a spicy, complex twist. Making a savory breakfast? Add it to scrambled eggs or hash. Its intense, concentrated flavor makes it easy to elevate any dish with just a small amount.

Whether you’re a fan of bold flavors or simply love trying new ingredients, nduja sausage is an exciting way to bring Southern Italian flair into your home cooking.

Ingredients for Nduja Sausage

Creating nduja sausage at home requires some specialty ingredients, but it’s well worth it. Each element plays a crucial role in achieving that authentic flavor and texture. Here’s what you’ll need:

• Pork Fat: Essential for that rich, spreadable texture. Pork belly or back fat works best.
• Pork Shoulder: Adds substance and a bit of structure to balance out the fat.
• Calabrian Chili Peppers: These are the heart of nduja, giving it both its heat and characteristic red color.
• Salt: For flavor and preservation.
• Optional Spices: Some people like a hint of garlic or smoked paprika for added depth, but this is entirely optional.

Ingredient Breakdown

1. Pork Fat: This isn’t a low-fat sausage by any means. The pork fat is crucial because it gives nduja its creamy, spreadable texture. Back fat is traditionally used, but pork belly works well, too. Aim for about 30% of your total sausage mixture to be pork fat.

2. Pork Shoulder: Pork shoulder provides the base meat, balancing the fat with a bit of chew. It’s marbled with just the right amount of fat to keep the texture soft without becoming overly greasy.

3. Calabrian Chili Peppers: The defining feature of nduja sausage, these chilies are fruity, spicy, and deeply flavorful. Their natural sweetness complements the richness of the pork, and their heat isn’t overpowering. Calabrian chili peppers are available dried or preserved in oil; if you can’t find them, you can substitute with other mildly spicy, fruity peppers, but for authenticity, Calabrian is best.

4. Salt: This isn’t just for flavor; salt also acts as a preservative, making sure the sausage cures properly.

5. Optional Spices: Traditional nduja doesn’t need much else, but if you like a slightly smokier flavor, a pinch of smoked paprika or garlic can add complexity. Just be careful not to overpower the chili flavor.

For a variation in Italian flavor profiles, consider trying a dish like Pappadeaux Crawfish Etouffee or the hearty Bertucci Sausage Soup as well.

Why You’ll Love This Nduja Sausage Recipe

This nduja sausage recipe isn’t just about adding another homemade charcuterie to your kitchen; it’s about bringing a taste of Calabria right to your table. There’s a sense of satisfaction in making your own, plus the flavor is unmatched by store-bought versions.

Perfect for Entertaining: Spread nduja on slices of toasted bread, serve it alongside cheeses, or mix it into dips for a party-worthy appetizer. Its intense flavor makes it a natural choice for impressing guests with minimal effort.

Versatile in the Kitchen: Beyond appetizers, you can fold it into pasta, stir it into stews, or spread it on sandwiches. It’s even fantastic for breakfast; try adding a dollop to scrambled eggs or atop an English muffin with cheese.

A Nod to Italian Tradition: Making nduja is a hands-on process that connects you to traditional Italian charcuterie techniques. It’s a satisfying, almost meditative process that rewards patience with flavor.

How to Make Nduja Sausage

Making nduja sausage from scratch is a rewarding process that requires a bit of time but is simpler than it might seem. Follow these steps for an authentic, flavorful nduja that can be enjoyed in countless ways.

1. Prepare the Meat and Fat

Start by cutting the pork shoulder and pork fat into small chunks. For the best texture, aim to keep the pieces around 1-inch in size so they can easily be ground down.

If you have a meat grinder, use a fine setting to grind the meat and fat together. If not, you can pulse everything in a food processor, working in small batches to avoid over-processing. The goal is a smooth, paste-like consistency that will blend easily with the other ingredients.

2. Blend in the Chili Peppers

Next, add the Calabrian chili peppers. Depending on availability, you may find these peppers in dried, flaked, or paste form. For dried chilies, soak them in warm water for 15-20 minutes to soften, then drain. If using fresh or preserved chilies, simply remove seeds if you want to reduce the heat slightly.

Blend the chilies with the ground pork and fat until evenly distributed. The chili should infuse the mixture with its deep red color and fruity, smoky aroma. Taste a small amount to ensure the balance of heat and flavor is to your liking.

Note: Calabrian peppers are the classic choice, but you could experiment with other spicy, fruity peppers if needed. Just know that the flavor will differ slightly. For example, Fresno or cherry peppers add mild spice and sweetness but lack that specific Calabrian kick.

3. Season with Salt and Optional Spices

Add sea salt to the mixture—about 2-3% of the meat weight should be salt to ensure proper curing and seasoning. You can add a touch of smoked paprika or garlic for extra depth, though this is optional. If you’re interested in unique twists on traditional flavors, you might enjoy our Apricot Jam with Bachan’s BBQ Twist, which brings sweet, smoky flavors together similarly.

Mix everything thoroughly until all ingredients are well incorporated. The texture should be smooth and paste-like, with a consistent red color from the chilies.

4. Pack the Mixture into Casings (Optional)

If you have access to hog casings, you can stuff the nduja mixture into them for a more traditional shape. Make sure to soak the casings in water to soften them, then use a sausage stuffer or piping bag to fill the casings with the nduja.

After stuffing, tie off the ends tightly to remove any air pockets. This step is optional, as nduja can also be stored without casings in a jar or container for easier use.

Tip: If you’re looking for more unique charcuterie ideas, check out the Crookie Recipe for a fun and unexpected twist on traditional snacks.

5. Curing and Fermentation

Hang the nduja sausage in a cool, humid space to cure. Traditional nduja is cured for several weeks to months, allowing the flavors to deepen and develop. You’ll need a space that’s around 55-65°F (13-18°C) with about 80-85% humidity, like a wine cellar or curing chamber.

Quick Note on Fermentation: Adding a sausage starter culture can aid in safe fermentation, which creates that slightly tangy, funky note. If you skip the starter culture, just be sure to handle and store the nduja carefully, and stick to the curing guidelines.

6. Storing and Serving

Once cured to your liking, you can transfer the nduja sausage to an airtight container and store it in the refrigerator. Properly cured nduja can keep for several months, allowing you to enjoy this spreadable sausage anytime.

Tips for Perfect Nduja Sausage

Making nduja sausage can be a fun process, but there are a few key tips to keep in mind for the best results:

• Choose Fresh Ingredients: Quality is key, especially when it comes to pork fat and chilies. Fresh pork ensures the best flavor, and fresh or well-preserved Calabrian chilies give the best color and heat.

• Balance the Salt: Salt plays an important role in both flavor and preservation. If you’re new to charcuterie, err on the side of caution with the salt—it’s better to slightly under-salt and adjust than to overdo it.

• Consider a Starter Culture: If you plan to cure the nduja for a long time, a sausage starter culture helps with safe fermentation. It’s not strictly necessary, but it can add a complex, slightly tangy flavor.

• Adjust the Heat: Traditional nduja is spicy, but if you prefer a milder version, reduce the chili amount or substitute with a milder variety like ancho chilies. Just keep in mind that this changes the classic Calabrian profile a bit.

For more tips on seasoning and creating balanced flavors, check out our Kenny Hot and Sour Seafood Soup, where the bold flavors come together in a balanced, delicious way.

Serving Ideas for Nduja Sausage

Nduja is one of the most versatile additions to any meal. Here’s a few ways to incorporate it:

1. Spread on Bread

A classic and straightforward way to enjoy nduja is on a simple piece of toasted bread. Warm, crusty bread with a smear of nduja makes for an unbeatable snack or appetizer. The richness of the nduja melts into the bread, creating a flavor that’s rich and warming.

2. Stir Into Pasta

One of the best-kept secrets for quick pasta sauces is a spoonful of nduja. Its spicy, rich flavor pairs well with tomatoes and creamy sauces alike. Just add a dollop to your pan with olive oil and let it melt into the sauce.

You might also enjoy experimenting with it in a recipe like our Lombatello Steak for an Italian-inspired dinner with bold flavors.

3. Use on Pizza

Nduja on pizza adds a whole new level of flavor. Its slightly oily, spicy taste spreads over the pizza as it melts, giving each bite a unique kick. Try it with classic toppings like mozzarella and basil for a spicy twist on the traditional Margherita.

4. Mix into Eggs

Adding nduja to scrambled eggs or an omelet creates a rich, spicy breakfast with minimal effort. Just cook your eggs as usual, then fold in a spoonful of nduja near the end. It melts and spreads throughout, giving every bite a bit of that signature heat and smoky flavor. Perfect for a weekend brunch that feels a little more special.

5. Fold into Soups and Stews

A spoonful of nduja can elevate soups and stews, giving them a richer, more complex flavor. Its texture melts right into the broth, making it ideal for tomato-based soups or hearty stews. Add it at the beginning for a deep, infused flavor, or stir it in toward the end for a brighter, more pronounced kick.

For inspiration on other bold soups, try out the Bertucci Sausage Soup, where you’ll find that sausage can work wonders to enhance a soup’s richness and depth.

6. Add to Charcuterie Boards

If you’re serving a charcuterie board, nduja can be an eye-catching addition. Its spicy, spreadable texture stands out alongside other cured meats like prosciutto and salami. Pair it with crusty bread, olives, and mild cheeses like ricotta or burrata for a well-rounded board that will have guests coming back for seconds.

This is a great choice if you’re interested in creating an Italian-inspired spread. You might also consider adding some of our Captain D’s Slaw for a refreshing, tangy complement to the spicy nduja.

7. Top Grilled or Roasted Vegetables

Roasted vegetables gain a smoky, spicy edge with a touch of nduja. Try tossing roasted bell peppers, zucchini, or eggplant with a spoonful of nduja for an Italian-inspired side dish that’s packed with flavor. Just a small amount is enough to add that extra layer of richness to the veggies, balancing out their natural sweetness.

8. Make a Spicy, Flavorful Aioli

For a unique twist on classic aioli, mix a bit of nduja into mayonnaise. This quick, spicy spread is excellent for dipping fries, spreading on sandwiches, or as a sauce for seafood dishes. It’s an easy way to add complexity to simple meals without much effort.

For a complementary aioli idea, check out our Blue Jam Garlic Aioli Recipe, which brings a bold, garlicky flavor that pairs well with nduja’s spiciness.

Pairing Nduja Sausage with Other Flavors

Nduja is flavorful on its own, but it also shines when paired with other ingredients. Here’s a quick guide on the best flavors to complement nduja’s spicy, smoky taste:

1. Cheeses

Mild, creamy cheeses like burrata, ricotta, and mozzarella help balance out the heat of nduja, adding a refreshing counterpoint to its spice. For a stronger pairing, aged cheeses like parmesan or pecorino add a savory contrast that enhances nduja’s umami profile.

2. Tomatoes

Tomatoes work exceptionally well with nduja because their acidity cuts through the richness. Whether in a simple pasta sauce or layered on a pizza, tomatoes help to mellow out the sausage’s heat, while still letting its flavor shine. For a more rustic take, try stirring nduja into a tomato-based stew, or use it as a base for shakshuka.

3. Honey and Sweet Spreads

One of the lesser-known but delicious pairings with nduja is a touch of honey or a mild fruit jam. The sweetness tempers the heat and adds a surprising layer of depth. This pairing works well on a charcuterie board or as a topping for warm bread. Sweet condiments like Apricot Jam with Bachan’s BBQ Twist can be particularly interesting with nduja, creating a sweet-spicy contrast that’s addictive.

4. Fresh Herbs

Fresh herbs such as basil, oregano, and parsley lighten up the dish and bring a freshness that balances the nduja’s richness. These herbs can be chopped and sprinkled over pasta dishes, pizzas, or soups containing nduja for an added layer of flavor.

5. Wine Pairing

Since nduja is spicy and rich, it pairs best with wines that can stand up to its boldness. Try a Chianti or Barbera for an Italian pairing that echoes nduja’s Calabrian roots. Both wines offer the acidity and body needed to balance out the sausage’s intense flavors.

Nduja in Italian Culture

In Italy, especially in Calabria, nduja is a beloved staple that reflects the region’s history and culinary traditions. It originated in the poor, rural areas of southern Italy, where people relied on preserved foods that could be stored for long periods.

Calabrian cuisine is known for its bold, spicy flavors, and nduja fits right into this profile. The generous use of Calabrian chili peppers is a hallmark of the region, where the peppers thrive in the hot, dry climate. This makes nduja one of Calabria’s proudest culinary exports, with locals incorporating it into dishes that reflect their love for strong, hearty flavors.

Festivals and Celebrations: Calabria even has festivals celebrating nduja, such as the Nduja Festival in Spilinga, where locals and tourists gather to celebrate this spicy sausage with tastings, cooking demonstrations, and plenty of local wine. It’s a vibrant celebration of Calabrian culture, where the air is filled with the scent of grilling meats, fresh herbs, and the unmistakable aroma of nduja.

If you’re interested in exploring more Italian regional flavors, try our Tippins Cornbread Recipe as a Southern Italy-inspired side, or experiment with the Lefrois Sauce Recipe for a sauce that brings out the best in savory meats.

Nduja Sausage

This homemade nduja sausage is a spicy, smoky, and spreadable Italian delicacy straight from Calabria. Its robust flavors and versatility make it perfect for adding a fiery kick to pastas, pizzas, and even charcuterie boards. Follow this recipe for an authentic nduja that will elevate your meals.

Ingredients

• 1 lb ground pork belly
• 1 lb ground pork shoulder
• 1/4 cup Calabrian chili paste (or 3/4 cup if you prefer very spicy)
• 1 tbsp smoked paprika
• 1 tsp sweet paprika
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil

Instructions

1. In a large mixing bowl, combine ground pork belly, ground pork shoulder, Calabrian chili paste, smoked paprika, sweet paprika, minced garlic, salt, and black pepper.
2. Use your hands to thoroughly mix the ingredients until the spices are evenly distributed. If the mixture seems dry, add olive oil a bit at a time until it reaches a smooth, spreadable consistency.
3. Transfer the mixture to a jar or airtight container, cover, and let it sit in the refrigerator for at least 24 hours to allow the flavors to meld. For the best results, let it age for up to a week before using.

15 minutes prep time with No cook time.

Serves 6 and contains approximately 250 calories per serving.

Italian / Appetizer, Condiment

Rated 4.8 by 1347 reviewers.

Recipe Tags: nduja sausage, Calabrian sausage, spicy sausage, spreadable sausage, Italian condiment, homemade nduja

Published by: Show Recipe

Nduja Sausage: Frequently Asked Questions

To wrap up, let’s cover some of the most commonly asked questions about making and using nduja sausage.

How Spicy is Nduja?

Nduja is relatively spicy due to the Calabrian chili peppers, which have a moderate to high heat level. That said, the fattiness of the pork helps to balance out some of the heat, making it more approachable than a straight-up hot pepper sauce. If you’re sensitive to spice, you can use a bit less nduja in recipes, or mix it with a milder sausage to tone down the heat.

Can I Freeze Nduja?

Yes, you can freeze nduja! It keeps well for up to six months in the freezer. Just be sure to store it in an airtight container or wrap it tightly in plastic to prevent freezer burn. You can also freeze nduja in smaller portions so that you can thaw only what you need at a time.

How Long Does Homemade Nduja Last?

If you’ve properly cured your nduja, it can last several months in the fridge in an airtight container. Just remember that because homemade nduja has fewer preservatives than store-bought, it’s best enjoyed within three to four months for the freshest flavor.

Is There a Vegetarian or Vegan Substitute?

For those who want to experience the flavor profile of nduja without the meat, you can experiment with plant-based fats, smoked paprika, and Calabrian chili paste. While it won’t have the same richness, you can get a similar flavor by creating a spread with smoked, spiced oils or a mixture of crushed peppers.