Cudighi

[Yooper22]

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 sites. I made 3 lbs last week and was just ok but I am not sure what needs to change. I was hoping to compare it to another.

 

[chef jimmyj]

Add Romano Cheese and Chopped Steamed Spinach and that is what my Grandmother stuffed Meat Ravioli with. Best I've ever eaten! I have not had Cudighi but it sounds great. Maybe the Italian Cheese, Romano or Parm Reggiano is what is missing...JJ

 

[Yooper22]

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.

 

[chef jimmyj]

I know the Balance of the Spices make a big difference. Grandma would just look at the amount of meat and Shake on what was needed. I have watched many times but when I tried to make the Ravioli, the Spice was not right. You may have to experiment with one pound batches and keep good notes for when you nail the right proportions...JJ

 

[motocrash]

 

[indaswamp]

I sent a text message to my U.P. connection....I will let you know what I hear back.

 

[TomKnollRFV]

Alright my friend's mom was from the UP and thus I've been invited over for Cudighi nights, she used to d rive to the UP for it..so I am equally interested.

 

[indaswamp]

I've been invited over for Cudighi nights

...is that kinda like Taladega Nights??? <sarcasm>

 

[DanMcG]

I've never tried it, Heck I never heard of it till now, But, It sounds a lot like a cotechino.
Here's a recipe I pull off the net to give ya some Ideas.
Does it look anything like your recipe? It has the cinnamon, cove and wine like you mentioned.

Ingredients

• 600 gms – 1 1/3 lbs. pork scotch fillet
• 200 gms – 7 oz. pork rind
• 200 gms – 7 oz. rashers without rind
• 18-20 gms – 3 ¼ tsp salt
• 50 ml – ¼ cup red wine
• 3 gms – 1 tsp peppercorns crushed with a mortar and pestle
• ¼ tsp cinnamon
• 1/8 tsp fennel seeds
• 1/8 tsp nutmeg
• 1/8 tsp clove powder
• 1/8 tsp garlic powder

Author; Manuela Zangara

 

[TomKnollRFV]

Harr Harr Inda :P

I'll wait for the Yooper to chime in, but I've had cudighi pasties and I'd like to make them at home..

 

[Yooper22]

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.

 

[motocrash]

My understanding is cudighi would not have fennel (or anise) which separates it from most other Italian sausages.

My attention is piqued now because I don't care for either.Looking at the sammiches on the net,I'm in.

 

[dls1]

Yooper22,

I visited some friends in the UP a few years ago and had cudighis a couple times. I wanted to replicate them at home and, as you, did a search and found the same, or similar, recipes everywhere I looked. On my first try, it turned out OK, but something was missing. On the second try, I added an ingredient that no Yooper would probably consider, Asian fish sauce, and it came out great.

Though you may have already have seen a similar recipe I'll post the one I used below.

Cudighi

• 6 pound mix of lean pork and fatty trimmings
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 2 tbsp kosher salt
• 2 cloves garlic, minced
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1 C dry red wine
• 2 tbsp fish sauce, Red Boat preferred (optional)
  
• 6 cloves garlic, smashed
• 1 stick cinnamon
• 1 whole clove

Cut pork into roughly 3/4″ chunks. Combine meat chunks with pepper, salt, minced garlic cloves, and spices. Stir well. Let sit, refrigerated, overnight, then partially freeze before grinding

Add 6 smashed garlic cloves, cinnamon stick and clove to 1C wine, and fish sauce, if using, and simmer on stove for 20 minutes, then strain and chill. Top off to 3/4 C wine if it reduces too much.

Mix wine into meat with hands to create tacky sausage texture. Cook a small piece to check seasoning and adjust as necessary. Don’t bother stuffing into casings since you’ll be using it as patties or in bulk.