• Place the nduja in a small pan and turn on the heat to medium. Let the sausage come up to a gentle sizzle. Break it up with the back of your spoon and it will begin to dissolve into a runny, sauce like texture. Remove from the heat.
• Pour the warm sausage sauce into a shallow bowl and then top with the ball of burrata. Finally, add the small sprig of basil and serve.
• Serve with lots of crusty bread on the side.

Optional additions

• When frying the sausage add a splash of extra virgin olive oil. This often helps break up the sausage and will also give a little more sauce later.
• Add a final sprinkling of salt and pepper to the final dish for more flavour. Be sure to test your nduja first as it is often already well seasoned and may not need additional seasoning.