Cudighi Recipe

Updated on July 14th, 2025

Cudighi is a zesty, pork-forward sausage that originated in Michigan’s Upper Peninsula. This homemade version starts with coarsely ground pork butt, which includes just the right amount of fat to keep the sausage juicy. The meat is seasoned with a warm blend of spices like cinnamon, nutmeg, and allspice, then simmered in an aromatic garlic and wine infusion. After resting in the refrigerator for a few days, the mixture becomes richly flavored and ready to use in a variety of hearty meals.

Why the recipe works

1. Ideal fat content: Pork butt has about 25% fat, which keeps the sausage moist and flavorful without being greasy.
2. Balanced spice blend: The addition of cinnamon, nutmeg, and allspice adds a cozy, slightly sweet depth that sets cudighi apart from other sausages.
3. Flavorful wine infusion: Simmering garlic, clove, and a cinnamon stick in red wine intensifies the flavor and infuses the meat with aromatic complexity.
4. Time to develop flavor: Allowing the mixture to rest for a couple of days lets all the ingredients meld, resulting in a bold, cohesive taste.

How to serve cudighi

• Cudighi sandwich: Serve a sausage patty on a toasted roll with sautéed onions, mushrooms, marinara sauce, and melted mozzarella for a hearty, flavorful bite.
• Pizza topping: Crumble cooked cudighi over pizza along with red onions, bell peppers, and a mix of mozzarella and cheddar.
• Pasta pairing: Add to tomato-based pasta sauces like baked ziti or lasagna for a warming twist on traditional Italian sausage.
• Breakfast: Pan-fry the patties and serve alongside eggs and potatoes for a savory breakfast plate.
• Appetizer: Shape into mini meatballs or small sausage links and serve with marinara or mustard for dipping at parties.

Cudighi Recipe

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Cudighi is a zesty, pork-forward sausage that originated in Michigan’s Upper Peninsula. This homemade version starts with coarsely ground pork butt that’s simmered in spices.

• Author: Bobby
• Prep Time: 20 minutes
• Seasoning Time: 3 days
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 12 1x

Ingredients

Units USM Scale 1x2x3x

• 1 (6lb) pork butt
• 2 tablespoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 to 1 cup of dry red wine
• 6 garlic cloves
• 1 cinnamon stick
• 1 clove

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Instructions

1. Have the pork butt course-ground and do not have the fat trimmed (you will want about 25% fat) or put it through a meat grinder twice at home.
2. Mix together salt, pepper, cinnamon, nutmeg, and allspice.
3. Place the ground pork into a large bowl and work the spice mixture into the pork with your hands.
4. In a small saucepan combine wine, cinnamon stick, garlic, and clove. Bring to a boil and boil the mixture for 5 minutes.
5. Remove from heat and let the mixture cool completely.
6. Strain the mixture reserving the liquid and work the liquid into the meat. Let the meat season in the refrigerator for 2-3 days.
7. At this point, the meat can be made into links, patties or left in bulk.

Nutrition

• Serving Size:
• Calories: 952
• Sugar: 2.3 g
• Sodium: 2665.5 mg
• Fat: 90.1 g
• Carbohydrates: 4 g
• Protein: 28.8 g
• Cholesterol: 149.7 mg