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I use Leggs #10 for all my breakfast sausage. Very good flavor, has a little bite and not over the top on Sage. I stuff into small sheep casings.

And I've never heard of contechino but it looks similar. My understanding is cudighi would not have fennel (or anise) which separates it from most other Italian sausages.

The recipe I used had cinnamon, clove & red wine. It seemed on the right track....but not the flavor profile i was thinking. The cheese and marinara are for after it's cooked and on a fresh Kaiser roll.

Grew up in the UP and enjoyed cudighi sausage sandwhiches. I got into sausage making a few years ago and want to try & recreate authentic UP cudighi. Does anyone have a recipe they are willing to share? I found one recipe when doing an internet search that seems to have been copied onto many...

I apologize it took so long to reply. I made these brats a couple of weeks ago, fried the leftovers that didn't fit into the casings and then froze the rest. Today, I grilled some of each. These were the same recipe, only difference was one batch used beer and the other used eggs/heavy cream...

Thanks for the replies. I made 10 lbs this morning. I omitted the garlic and celery salt and added caraway seed that I crushed up a little bit. Exchanged the water for 2 eggs and heavy cream on 5 lbs. The other 5 lbs I used a cup of Yuengling beer. Fry test was OK...you can definitely taste...

Long time lurker but first time posting. I have been making my own bratwurst over the last couple of years. While they are good, I cannot get just the right taste that I am looking for. I see some recipes call for milk (or cream) and eggs where as the recipe I use calls for NFDM and water (or...