Your Dreams Coming True In The Kitchen

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....

B urgers and sausages are my favorite kinds of meat. They are the best kind for quickie parties with close friends. Good quality bread, burger patties, cheese slices, country sausages, a nice big salad, beer and wine and you've made it. I have written about burger patties many times in the past. I believe this time I came up with the best recipe......

I t is bad enough we are eating salty pork sausage and salty bacon. We are definitely not going use any Mooootsarella! So BBQ Pit Boys I do apologize that I am not sticking to your otherwise beauuuuuuutiful idea. I just hope we were 20 years younger!