|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

'Nduja

by
Kuba Winkowski
'Nduja
  • Other
  • medium
  • Makes 4 large 'nduja
  • 60 minutes, plus 2 weeks to 3 months to cure

PT1H

PT

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

print recipe
shopping List

Method

print method
1
Before you begin, place the bowl of a stand mixer (or a very large mixing bowl) into the freezer to chill and get all of your ingredients ready
image
2
Set up a meat mincer with the finest mincing plate attached. Mince the pork back fat and pork mince, then place in the frozen mixing bowl (you can also get your butcher to mince these for you if you don’t have a mincer at home)
3
Add the salt and Cure No. 2 to the pork mixture
  • 56g of fine salt
  • 9g of curing salt, often called Cure No. 2 (get this from specialist curing retailers online)
image
4
Add the dried and fresh chillies along with the paprika
image
5
Using your hands or a stand mixer with a paddle attachment, combine all the ingredients until a sticky paste forms. You may also need to complete this step in batches depending on the size of your bowl
image
6
The filling should be sticky in texture and orange in colour when thoroughly combined. It is now ready to stuff into the ox bung
image
7
Drain the ox bung and wash it under running water. Stretch it out, find the opening and insert your arm into it to loosen. Take a quarter of the filling and start filling the ox bung with it, pushing it all to the end
  • 1 ox bung, soaked in cold water for 4 hours
image
8
Form a compact ball of the filling, then repeat with the remaining three-quarters of filling to create 4 mounds
image
9
Separate the mounds and twist the bung a few times to create a gap between each ‘nduja, then tie a knot around the first ‘nduja to secure it in place
image
10
Tie another knot a few centimetres down to secure the next ‘nduja
image
11
Repeat the process until you have 4 distinct balls of ‘nduja
image
12
Separate each ‘nduja with a knife. You are now ready to truss each one for hanging
image
13
Tie another knot around the top of the ‘nduja and wrap string around it lengthways, securing the string again at the top
image
14
Make another loop around the ‘nduja sideways, securing once again
image
15
Repeat the process so there are four loops of string around the ‘nduja in total
image
16
Leave a little loop at the top of the ‘nduja for hanging. Repeat this process with the other 3. They are now ready to cure
image
17
At this point, you can cold-smoke the ‘nduja for 8 hours or place them directly into a curing chamber. Kuba recommends a humidity of 80% and a temperature of 12°C for a minimum of 1 month or no more than 3 months. If you don’t have a curing chamber, you can hang the ‘nduja in the fridge for 2 weeks instead. This will result in a wetter, fresher flavour, and means the ‘nduja must be cooked before eating (like sausage meat)
image
18
Spread the ‘nduja on top of bruschetta and grill, stir it into pasta sauces or use it to stuff chicken
image
Share recipe
Kuba Winkowski

From moving to England at twenty-four to attend catering college to being named National Chef of The Year 2019, Kuba Winkowski has rocketed to the top in record time. His cooking is refined, peppered with Polish influences and – most importantly – delicious.

NAVIGATE

Home > Recipes > 'Nduja

© Great British Chefs 2020