AuthorBen WatsonCategoryPork, WinterA deliciously addictive spreadable spicy salami that you can make at home. Try with honey on a pizza, bruschetta or panini – or use as a base for any spicy casserole or pasta sauce.
De-skin and finely dice a 200g Ben's Farm Shop nduja sausage and fry with 2 tbsp of olive oil and a tbsp of chopped rosemary leaves.
Add 3 tbsp of runny honey, 4 tsp of muscatel or balsamic vinegar and a generous tsp of crushed fennel seeds.
Gently fry for five minutes or so, transfer to a large mortar and pestle and work to a reasonably smooth paste.
Mine was a bit thick so I let it down with a little white wine that happened, unusually, to be left over from the night before (it was Christmas).
Use as a dip, to spice up a pasta sauce (such as Tagliatelle with romanesco, anchovies and burrata), paninis, or on a pizza etc. If you’re into delaying breakfast until the old taste buds have regenerated (brunch) it’s brilliant with uber-trendy Turkish eggs.
Ingredients
Directions
De-skin and finely dice a 200g Ben's Farm Shop nduja sausage and fry with 2 tbsp of olive oil and a tbsp of chopped rosemary leaves.
Add 3 tbsp of runny honey, 4 tsp of muscatel or balsamic vinegar and a generous tsp of crushed fennel seeds.
Gently fry for five minutes or so, transfer to a large mortar and pestle and work to a reasonably smooth paste.
Mine was a bit thick so I let it down with a little white wine that happened, unusually, to be left over from the night before (it was Christmas).
Use as a dip, to spice up a pasta sauce (such as Tagliatelle with romanesco, anchovies and burrata), paninis, or on a pizza etc. If you’re into delaying breakfast until the old taste buds have regenerated (brunch) it’s brilliant with uber-trendy Turkish eggs.