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Showing posts from May 31, 2015

NDUJA.... The Delicious Sausage From Calabria.

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The following article has been copied verbatum from “Academia Barilla” on the Internet.
This Nduja was brought to me by a good Italian friend Aldo who happens to live with his wife next door to our building in Athens. 
If anybody can get a hold of this type of Hot Hot sausage, will be lucky because it can be used in a variety of ways in food.






NDUJA
Nduja is a Calabrian sausage traditionally made from pork trimmings. Its name most likely comes from the French word andouille. HISTORY
Nduja is a Calabrian sausage traditionally made from pork trimmings. Its name most likely comes from the French word andouille, which is a type of sausage made with innards, tripe, lung, and liver, boiled with vegetables and spices. The meat is stuffed into a casing of small intestine and consumed within a couple of days. The French may have brought this type of sausage to southern Italy when they were defending the land against the invading Spanish. In Calabria, the sausages are made with liver, lung, and the fa…