Cudighi Sausage
Board: International Recipes at Recipelink.com
From: yoopergurl sweden 1-20-2003
MSG ID: 036841
MSG URL: http://www.recipelink.com/msgid/036841

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CUDIGHI

An Italian sandwich on a bun (sounds like-"could-a-key"). A deli favorite in the Michigan towns of Ishpeming and Negaunee and Marquette. This recipe makes alot of patties so cut recipe by half or make-up patties and partially cook, cool, then freeze patties for quick sandwich's later.

6 lb coarsely ground pork (pork butt recommended)
1 clove garlic chopped fine
1 tbsp. crushed red pepper flakes
6 tbsp. salt
1 to 2 tbsp. fennel seed

Mix ingredients together well and refrigerate for 24 hours.

Form into thin, to about 1/2 thick patties into oblong shape or depending on the type of Roll you will serve it in.. Can be squared shape if desired.

Brown in oil , cover and simmer fry, but not crispy brown, use just a little water (optional) to simmer to help with the dryness, for 25-30 minutes or until no red shows and pork is fully cooked.

Serve on fancy Deli roll type bun, such as hard roll, Kaiser roll etc.

Things to compliment this is combinations of grilled green pepper rings and grilled sliced onion, mustard, catsup, pizza sauce, mozzarella cheese, whatever combination you desire and to your liking. My favorite is with a little mustard, the grilled green pepper and onion.

Some other serving suggestions:
- You can make this into links or leave in bulk. Use it in Italian cooking…lasagna, pizza, etc.
- You can also serve this as a sandwich, either grilled or pan fried. Can be served with mustard and onions.
- The most popular way is to top with mozzarella cheese and some spaghetti sauce….you could add some green peppers and mushrooms also.
- Or Serve on a Kaiser Bun with Green Peppers-Mushrooms-Onion-Pizza Sauce.
- Can be served as an appetizer with cheese and crackers. Roll the sausage into log. Wrap in foil and boil in water for 45 minutes. Let cool and serve slices.

Adapted from source: 4pkruger

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CUDIGHI SAUSAGE

"Here is the recipe that my family uses. I am from the central upper peninsula of Michigan and have found that you cannot find this below the bridge so I have had to make it myself when I can't get up there to get it from the folks."

1 cup dry red wine
2 cinnamon sticks
4 to 8 garlic cloves, pressed (I like garlic so I use the most)
1 1/2 oz. salt (a little over 1/8 cup)
1 Tbsp ground black pepper
1 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp mace (I couldn't find this spice so I skipped it and it still tastes great)
10 lbs. pork butt, ground coarse

Combine the wine, cinnamon sticks, and garlic in a small saucepan and boil for 5 minutes. Set aside to cool.

Mix together the salt, pepper, nutmeg, ground cinnamon, cloves, and mace. Mix the spice mixture gradually into the ground meat. Mix in the cooled wine mixture in 2 to 3 additions after all spices have been mixed in well. (Remove the cinnamon sticks and if desired, you can strain the wine mixture if you don't want the purple pieces of garlic in you sausage but I love the garlic so I leave it in).

Adapted from source: Kate / Pizzamaking.com