Cudighi Recipe
Cudighi sausage is very popular where I live in the Upper Peninsula of Michigan. This sausage can be found at most pizza or pasty shops or restaurants in the area. Cudighi is a spicy Italian sausage that is commonly made for use in sandwiches or on pizza. This sausage gets a lot of its flavor from seasoning such as cinnamon, nutmeg, and allspice. For the best results, if you have a meat grinder you will want to grind the pork butt yourself but you could also have it done at the meat department or just buy already ground pork. This recipe will make a large quantity of Cudighi. Once you have prepared the sausage you can make it into links, patties or leave it in bulk—it goes great on sandwiches, pizza, and can be used in dishes such as spaghetti. The sandwich pictured above is topped with mozzarella cheese, onions, mushrooms and spaghetti sauce. Homemade cudighi tastes delicious and is a great addition to many dishes. Enjoy.
Cudighi
- 1 (6lb) pork butt
- 2 tablespoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ to 1 cup of dry red wine
- 6 garlic cloves
- 1 cinnamon stick
- 1 clove
- Have the pork but course ground and do not have the fat trimmed (you will want about 25% fat) or put it through a meat grinder twice at home.
- Mix together salt, pepper, cinnamon, nutmeg and allspice. Place the ground pork into a large bowl and work the spice mixture into the pork with your hands.
- In a small saucepan combine wine, cinnamon stick, garlic, and clove. Bring to a boil and boil the mixture for 5 minutes. Remove from heat and let the mixture cool completely.
- Strain the mixture reserving the liquid and work the liquid into the meat. Let the meat season in the refrigerator for 2-3 days.
- At this point the meat can be made into links, patties or left in bulk.
Adapted from Yooper Pasty.
Source: http://blogchef.net/cudighi-recipe/
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