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Cudighi

 
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(SIC) BBQ
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Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan

PostPosted: Sat Oct 29 05 8:20 pm    Post subject: Cudighi Reply with quote

Cudighi

I was born in Escanaba, Michigan (Upper Penisula Michigan) and I used to eat cudighi's all the time, I still crave them often so I figured I would post the recipe for you guy's to give it a shot.

Some History:

This is a sausage that is indigenous to a very small geographic location. The Iron Mountain, Michigan area is populated by many Italians that settled here. These Italians came from the Northern regions of Italy, around the Austrian border, and their cooking was greatly influenced by Austria and France. Northern Italian cooking is quite different than the more popular Sicilian (Southern) cooking. It has sweeter sauces and most of the recipes do not use fennel.

This is a sausage that I grew up with and upon leaving found that it is nowhere else. So, I had to learn to make it myself. It is rather unique and I am sure you probably never tasted anything quite like it. Hope you enjoy it!

6 lb. pork butt
2 T. salt
1 tsp. pepper
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 to 1 C. dry red wine
6 garlic cloves
1 cinnamon stick
1 clove

Have the pork coarse ground and DO NOT have fat trimmed (you want about 25% fat). Put through the meat grinder TWICE.

Mix the following ingredients together: salt, pepper, cinnamon, nutmeg and allspice. Work into ground pork with your hands.

Combine wine, cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.

Strain this mixture, reserving the liquid and work the liquid into the meat.

Let meat season in refrigerator for 2-3 days.

Some serving suggestions
You can make this into links or leave in bulk. We use it in all of our Italian cooking…lasagna, pizza, etc. You can serve this either grilled or pan fried. My favorite is sandwiches with mozzarella cheese, spaghetti sauce and some green peppers and mushrooms too.


Jason
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Last edited by (SIC) BBQ on Sun Oct 30 05 2:39 pm; edited 1 time in total
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Doc1680
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Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis

PostPosted: Sun Oct 30 05 11:04 am    Post subject: Reply with quote

Have you smoked this sausage SIC? I'm putting it in my recipes folder. Thanks my man. My pops thinks he's the sausage king of Indy. I got one for his butt. Very Happy
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(SIC) BBQ
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Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan

PostPosted: Sun Oct 30 05 2:40 pm    Post subject: Reply with quote

Doc1680 wrote:
Have you smoked this sausage SIC? I'm putting it in my recipes folder. Thanks my man. My pops thinks he's the sausage king of Indy. I got one for his butt. Very Happy


Nope never smoked it but that sounds like a good idea. When you give it a try let me know how you like it.


Jason
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Jeff T
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Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska

PostPosted: Mon Oct 31 05 1:48 am    Post subject: Reply with quote

jason.....
That looks real good. Its a keeper. Funny how some foods are traditional to such small areas of the country. Don`t know what we`re missing till some one posts a different and new recipe like this.
Thanks will try it for sure.
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(SIC) BBQ
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Joined: 27 Jul 2005
Posts: 552
Location: Metro Detroit, Michigan

PostPosted: Thu Nov 03 05 8:08 pm    Post subject: Reply with quote

Very true Jeff, After I left the U.P and came down to lower MI nobody new what the hell I was talking about when I said Cudighi or another traditional favorite from the U.p ... Pasties.


Jason
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XMit
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Joined: 12 Jan 2006
Posts: 37
Location: Jack-Pine Savage

PostPosted: Tue Feb 14 06 4:20 am    Post subject: Reply with quote

mmmmmm......pastie pies

You're killin me here



XMit<<<<<<From the D
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loki1957



Joined: 28 Dec 2006
Posts: 3

PostPosted: Tue Jan 30 07 9:57 am    Post subject: Reply with quote

I made this sausage 2 weeks ago, I smoked half the amount before drying and it is great. I'm still waiting for the non smoked to dry more.
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kkbait



Joined: 23 Mar 2006
Posts: 21

PostPosted: Sun May 05 13 9:35 am    Post subject: Reply with quote

sounds like one to try
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RB in Memphis



Joined: 17 Oct 2013
Posts: 2

PostPosted: Fri Oct 18 13 1:48 am    Post subject: Reply with quote

This sausage has been made and sold in Memphis, TN area Italian grocery stores for generations. My assumption is the folks in the UP and the folks in Memphis originated from the same area of N. Italy.
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