Nduja Hash Recipe

This recipe is inspired by the dish that was made for brunch on Something for the Weekend. Since I had all the ingredients required, I whipped this up in a flash, well almost and it was the most delicious quickie meal ever.

Nduja is a soft salami from Calabria which is made from offal and lots of chilli and it works brilliantly in making a delicious potato hash. Alternatively, you can use the Spanish Sobrasada as it is quite similar.

Nduja Hash Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 2

Nduja Hash Recipe

Nduja Hash - Fried onions, crispy potatoes, spicy and eggs. A perfect combination for brunch.


  • 300g new potatoes
  • 1 sliced onion
  • A few rashers of bacon, ham or any leftover cold meat of sausages can work too.
  • 2 free range eggs
  • 80g - 100g nduja (Available from supermarkets and the De Calabria stall in Borough Market)
  • 2 tbsp cold pressed rapeseed oil


  1. Par boil the new potatoes but don't over cook it. Drain them when cooked.
  2. Heat the oil in a frying pan and fry the onions until soft, about 10 minutes.
  3. Add the bacon and fry for a short while until cooked or crisp, as you prefer.
  4. Add the nduja to the pan and stir it into the onions until it melts.
  5. Now add the potatoes and leave it to cook until the potatoes get crispy, even slightly burnt.
  6. When the potatoes has crisped, break 2 eggs onto the hash and cover it until the eggs are cooked to your liking.
  7. When done, pile it on a plate and devour.

Nduja Cooking Club at The London Foodie

A perfect recipe for a leisurely Sunday is a warm kitchen, lots of friends around a table laden with fabulous home cooking. Recently, The London Foodie hosted another London Cooking Club and theme was not around a cuisine but an ingredient, Nduja. This year seems to be the year of the nduja. It seems to be everywhere now and it’s even recently been featured on BBC’s Something For the Weekend where they made Nduja Hash.

Nduja London Cooking Club

Nduja is a spicy sausage from Calabria and is traditonally made with fat, offal and lots of chilli. Due to it’s s high fat content, it melts when heated so it works best when used in recipes to spice up a sauce of just to spread on a piece of toast. It’s an incredibly versatile ingredient.

Nduja London Cooking Club

Unearthed, a company that sources interesting products from Europe and beyond to introduce to the British public has added Nduja to their list of offerings. The inspiration for this cooking club came about after the recent nduja recipe challenge. The menu for the cooking club includes some of the recipes that were submitted to the competition and some extras to round off the menu.


Spicy Nduja Palmier
(Prepared by May – Slow Food Kitchen)

Unearthed Mezze Platter
(Prepared by Unearthed)

Nduja London Cooking Club


Linguine with Nduja, Cherry Tomatoes & Basil
(Prepared by Fede – Pasta Bites)

Nduja London Cooking Club


Pan-Fried Cod on Butter Beans and Nduja with a Lemon and Sage Dressing
(Prepared by Luiz & Rosana – The London Foodie & Hot and Chilli)

Nduja London Cooking Club

Pimp My Piri Piri Poussin
(Prepared by Qin & Nic – In Pursuit of Food and Cherrapeno)

Nduja London Cooking Club


Buttered Samphire & Crispy Roast Potatoes
(Prepared by Luiz & Rosana – The London Foodie & Hot and Chilli)

Greek Salad
(Prepared by Sian – Domestic Sluttery)


Lemon Posset
(Prepared by Cassey – A Girl Has to Eat)

My favourite dish from this menu was the” Pan-Fried Cod on Butter Beans and Nduja with a Lemon and Sage Dressing” which was served with the very moreish bean stew what went with the fish.

As per the usual London Cooking Club tradition, there was way too much food. As some of these dishes were really substantial and it was like having 3 full meals in one seating. Do try some of these nduja recipes or make up your own recipe with Nduja which is available from major supermarkets or check out their website for more outlets.

Spicy Nduja Palmier Bites – My recipe

Do you know the feeling like you have won the lottery when you discover an amazing new ingredient? There is this unrational thrill that a  foodie gets when finding and loving a fab tasting new ingredient and my newest one is nduja, which I tasted here.

An email popped into my inbox inviting me to participate in a recipe competition using nduja, I of course agreed. Then came the dilemma, what to cook with it. I had a really busy week and about a day to think of something, get ingredients and to cook it and take some nice photos. The competition is stiff as the other food bloggers involved are great cooks and they all have serious DSLR cameras to take amazing photos with.

What is Nduja ?

Nduja is a spicy spreadable salami from Spilinga in Calabria and it is made of different parts of the pig with about 40% fat, sweet pepper and hot Calabrian pepper. The meat is ground and with spices and some salt and is stuffed into natural casing. This is then smoked for about a week and then left to dry for a few weeks.

The Calabrians like to eat nduja just spread on bread, with fusilli, in a tomato sauce, added to bean stews or soups. My inventive friends on twitter suggested these other ways, spread on top of a burger, and rubbing it on chicken for roasting.

Nduja melts when you heat it up so it is often used in pasta sauces, adding a bit of a spicy kick and the melted pig fat making everything taste extra delicious.

If you don’t fancy cooking with nduja yourself, you can always head over to the best Italian Restaurant in the City, L’Anima as Francesco is from Calabria and he serves a pasta dish with nduja.


Food Unearthed Recipe Challenge

Nduja Food Unearthed

For the challenge, I wanted to deviate from the traditional ways of using nduja and find a way of enjoying this without too much fuss.  So I decided to make these delectable melt in your mouth spicy nduja palmiers with a hidden explosion of flavour.  These canapes are really quick and easy to make and is an alternative to how nduja is traditionally used.

The competition is open for voting on Facebook , do have a look and please vote. Thanks.

Spicy Nduja Palmier Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

20 pieces


Spicy Nduja Palmier Recipe


  • 1 packet Food Unearthed Nduja
  • 1 packet of All Butter Puff Pastry
  • About 75g Grated Parmesan cheese
  • Honey to drizzle
  • 1 beaten Egg for egg wash - optional


  1. Preheat oven to 220C.
  2. Roll out the puff pastry evenly on a clean and lightly floured work surface until it is about the thickness of a pound coin. I made a rectangular shape with mine to make it easy to fold over. If you are using frozen puff pastry, make sure you take it out earlier to let it thaw before use. There are usually instruction on the packet for you to follow.
  3. For the first layer, spread the delectable spicy nduja all over the pastry leaving a 2cm edge clear. You don't need to have a very thick layer a little bit will go a long way. You can press the nduja down into the pastry to help the salami adhere.
  4. For the next flavour, evenly sprinkle grated parmesan cheese over the nduja. You can substitute parmesan with any other melting cheese that you have to hand.
  5. For an added dimension I drizzled honey all over this nduja and cheese topping. Honey seems to complement nduja really well as it takes an edge off the spiciness and adds an added depth to the flavour to each bite.
  6. Folding the pastry to make a palmier shape.
  7. Fold both the long side of the pasty so that the edges meet in the centre.
  8. Secondly fold the edges again to the centre again. You now have quite a thick piece of pastry.
  9. Lastly, fold this in half along the middle to form a flat sausage like shape.
  10. Alternative to folding: you can roll the pastry from the edge towards to the centre to create a scroll shaped pastry too.
  11. You can now wrap it up in cling film and put the pastry back in the fridge for about 15 minutes to firm up before cutting.
  12. With a sharp knife, cut pieces of the pastry into 1cm thick slices. If your knife is not sharp and your pastry is too soft, you will not get a clean shape. At this point you can egg wash the pastry to give it a gorgeous shiny finish after baking by just beating up one egg and brush each piece on the baking tray.
  13. Place these slices cut side down onto a paper lined baking tray. Spread them out a bit with some space between them on the tray as they will expand as they bake. You can sprinkle more cheese on top of the pastry too.
  14. Place on the middle shelf of the oven and bake for 15 minutes until the nduja and cheese melts and the pastry turns golden brown. keep an eye on it as different ovens work differently and take them out when it starts to brown.
  15. When ready, take it out of the oven and carefully place them on a wire rack to cook. When cool it will crisp up very nicely.
  16. Serve.


Brunswick House Cafe Vauxhall – A Hidden Gem

Vauxhall has always been the place that you pass through, change trains and don’t give it much thought. There isn’t exactly a high street to hang out at. There is however a little gem of a restaurant hidden amidst the Lassco reclamation yard which is dwarfed by a monstrous block of purpose built flats. Brunswick House Cafe is run by Jackson and his team.

Brunswick House Cafe

This only opened a short while ago and is open for breakfast, lunch and dinner. The lunch menu is quite simple to cater to the local office workers who frequent the place and the dinner menu is a lot more adventurous.

We recently stopped here for a drink before dinner nearby. They have some table outside where you can sit among the reproduction gargoyles but just ignore the roar of traffic from over the wall. Inside there are 2 rooms, all eclectically furnished. The first has an open kitchen and a few tables and the inner room is decorated with the stock that the reclamation business sells. This could be a real mess but they seem to have created a really cosy space.

Brunswick House Cafe

The ceiling is hung with a whole bunch of chandeliers and other quirky light fittings. The seating is made up of all sorts of unmatched seating and decor from big bright stage lights, an old library stair which is covered in old shoes. If you do visit, the decor might not look anything like the picture as the stuff gets sold off.

Jackson is the brains behind the menu which has some rather unusual and delectable flavours. Unexpectedly, as we were having drinks, we were served a few dishes off their menu.

Firstly, the outstanding Nduja, goats curd and honey crostini thingy which is a spreadable spicy salami from Calabria combined with the sweetness of honey and creaminess of the goats curd, enough to make one swoon. Jackson says he often makes this for breakfast and if they serve it there, I’ll happily make the trek there for another dose of this.

Nduja, Goats Curd and Honey - Brunswick House Cafe

Nduja, Goats Curd and Honey

We also had a hard boiled duck’s egg with runny yolk topped with a dollop of mustard and vinegrette, unctious. Lastly, it was some simple grilled asparagus with a delicious dipping sauce made with wet garlic and sherry.

Just going by the flavours we had of the 3 seemingly simple dishes, this guy loves big flavours. Just my kind of food and I’ll have to be back to have a proper meal. Will report back and hope it doesn’t disappoint.

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