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