NDUJA.... The Delicious Sausage From Calabria.
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 Calab