Do you 'nduja or sobrassada?
|Animal or vegetable which is which? answer below|
I say sobrassada, some might say 'nduja ( pronounced en-DOO-ya).
So is 'nduja sobrassada? Absolutely not. 'Nduja and sobrasada are similar products in terms of texture, but their heritage and flavour profiles are different, with 'nduja hailing from Italy, and sobrasada from the Balearics.
What is unquestionable is that 'nduja is the "sausage of the moment”. 'Nduja sausage is a food phenomenon, taking off all over the world on the rocket fuel of its spicy flavour, spreadable texture and culinary versatility.
It’s one of those foods where the first taste amazes you. The fermented flavour of Calabrian chilli has something of the tabasco sauce about it, but married to a meaty, rich pork flavour. Spicy 'nduja is the charcuterie in vogue, so hot right now. It’s a spicy, cured, soft sausage from Calabria likened to “‘flaming liquid salami,’ ‘spicy pork butter’ and, from one heartfelt fan, ‘the spreadable Italian love child of pepperoni and French rillettes.' Sounds great, but it made me think of a similar sausage that the Thespian told me about, when he returned from a press trip to Majorca some years ago, called sobrassada. It’s actually native to Majorca, but has spread all over the Spanish coast. It’s also soft and spreadable like ‘nduja, but made with piquillos and paprika instead of chillies. They must be related, right? Turns out, (reportedly) that the best sobrassada comes from the Soller valley in Majorca, and some of its original inhabitants (15th century) were from Calabria. Since chillies weren’t discovered by the Europeans until they found the New World in the late 15th century, the sausages in their current form couldn’t have existed when the Calabrian colonists arrived in Majorca. However, there is most likely a connection. I love discovering stuff like this.So finally after all these years I set myself a challenge.Never having tasted Sobrassada before but seen some pretty unappealing specimens on supermarket shelves, I set out to make my own home made sobrassada spread. First of all having checked the labels on some of these products I found they were full of additives colourants and enhancers.I already had the upper hand by knowing exactly what was going into my sobrasada.Having been put off tasting sobrassada by the thespian who frowned upon it, the second part of my experiment would be to make a plant based version of it using the same ingredients but finding a substitute for the chouriço and then taste test the two.My substitute would be sundried tomatoes.For both versions I threw every spanish flavour known to man at it. So here is how I did it......
|My traditional sobrasada incorporating Chouriço|
Recipe makes 10 portions approx.
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