Recipe

15-minute 'Nduja with Italian Uncured Dry Sausage & Genoa Salami

Name: 15-minute 'Nduja with Italian Uncured Dry Sausage & Genoa Salami
Yield: 3 Servings
Ingredients: 2 oz Calabrian chilis or similar chili paste; 4 oz Boar's Head Hot Italian Style Uncured Dry Sausage; 2 packages Boar's Head Genoa Salami; 1.5 oz Sun-dried tomatoes; 1 oz Boar's Head® Naturally Smoked Bacon; 2 tbsp Sweet red vermouth or Red wine; 1 tsp Smoked Paprika; 2 tbsp Extra virgin olive oil

'Nduja is a spreadable Calabrian salami that makes as delicious a toast topping as it does stirred into pasta sauce or dolloped onto a pizza. It normally takes months to create and complete the curing process, but with the old-world flavors of Boar’s Head Italian Uncured Dry Sausage and Genoa Salami, you can enjoy this spicy, spreadable delicacy in minutes.

Serves

View of 15-minute 'Nduja with Italian Uncured Dry Sausage & Genoa Salami Main Courses Recipe

Serves

Ingredients

Instructions

If not starting with a paste, chop Calabrian chilis into a coarse paste.
Chop about half of the sausage into small dices.
Add all ingredients, except olive oil, to a food processor. Pulse until just combined.
Turn food processor on high and stream olive oil in slowly to create an emulsion until desired, spreadable texture is achieved.
Serve immediately or store covered in the fridge overnight for optimal flavor.
Enjoy!