Sunday, March 05, 2017

Cudighi an Upper Peninsula delicacy

Frequent readers of my blog know that I love the UP and the food served here.   Lately, I've been on a mission to master cudighi which is a spicy Italian sausage that can be bought in links or served as a sandwich on a long, hard roll, often with mozzarella cheese and tomato sauce. Although it originated in Italy, it is now primarily served in the Upper Peninsula of Michigan.   I like it in marinara sauce served with pasta.

But how to make it?   Whenever I'm in the Keweenaw, I get some at  Pat's IGA in Hancock or Calumet.   This is all I had to come by:

That's not a lot to go on, so I searched the internet.   I found a recipe in the fb group"Yooper Pasty", and then I found another from a generous woman nicknamed the "Venison Vixon" and then I found a kind soul that posted his recipe from the Gwinn cookbook called "Pete's Cudighi".   After much iteration, I think I found out the spice blend that tastes the best.

Cudighi Spice Blend

3 T.table salt
1 T. ground black pepper
1 T. nutmeg
1/2 t. ground cloves
1 t, mace
1/2 t. dried oregano
1 t. paprika
1/2 t ground ginger
1 T. garlic powder
1/2 t. ground allspice
1/2 t. cinnamon

Mix these seasonings together in a canning jar with a lid.   Add  1 1/2 T per 2 lb of ground pork (or 1 lb ground pork and 1 lb ground turkey)  and 1/2 c. red wine and mix thoroughly.   Refrigerate for a day, and then use it to make a cudighi sandwich or as meat for marinara sauce or meatballs.    To make the sandwich, brown a patty of cudighi, and top with grilled mushrooms, onions and marinara sauce.   Put on some Italian bread and melt some mozzarella on top.   Delicious!


Unknown said...

Real Gwinn, MI Cudighi does not contain any Oregano, or Ground Ginger. I have the original recipe that was handed down, under strict confidentiality to me while at a Deer Camp near Gwinn, by an old Italian gentleman, who brought the recipe with him to America, from the Mountains of Northern Italy. Now that he has passed, I'm sure that I am the only one (outside of immediate family) to possess the original recipe, which I had to swear to my friend, that I would never sell or share with anyone in the U.P. Over the years, I have made numerous batches to share with my family and friends. There have been several recipes, all claiming to be the "Original Gwinn Cudighi", including one sold in Gwinn itself, but rest assured, it is not the original.

Michael Jaworski
South Bend, IN

KayakChickee said...

I'm going to make this this weekend. It will be a nice change of pace from turkey.