Cudighi Recipe

cudighi sandwich
Cudighi sausage is very popular where I live in the Upper Peninsula of Michigan. This sausage can be found at most pizza or pasty shops or restaurants in the area. Cudighi is a spicy Italian sausage that is commonly made for use in sandwiches or on pizza. This sausage gets a lot of its flavor from seasoning such as cinnamon, nutmeg, and allspice. For the best results, if you have a meat grinder you will want to grind the pork butt yourself but you could also have it done at the meat department or just buy already ground pork. This recipe will make a large quantity of Cudighi. Once you have prepared the sausage you can make it into links, patties or leave it in bulk—it goes great on sandwiches, pizza, and can be used in dishes such as spaghetti. The sandwich pictured above is topped with mozzarella cheese, onions, mushrooms and spaghetti sauce. Homemade cudighi tastes delicious and is a great addition to many dishes. Enjoy.

cudighi sandwich

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  • 1 (6lb) pork butt
  • 2 tablespoons salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ to 1 cup of dry red wine
  • 6 garlic cloves
  • 1 cinnamon stick
  • 1 clove


  1. Have the pork but 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. Place the ground pork into a large bowl and work the spice mixture into the pork with your hands.
  3. In a small saucepan combine wine, cinnamon stick, garlic, and clove. Bring to a boil and boil the mixture for 5 minutes. Remove from heat and let the mixture cool completely.
  4. Strain the mixture reserving the liquid and work the liquid into the meat. Let the meat season in the refrigerator for 2-3 days.
  5. At this point the meat can be made into links, patties or left in bulk.

Adapted from Yooper Pasty.


10 Responses to “Cudighi Recipe”

  1. Haley — February 8, 2015 @ 8:27 am

    Where is the best cudighi sandwich made in the UP?

  2. Bobby — February 9, 2015 @ 8:55 pm

    I have not tried many but I hear Ralph’s Italian Deli has a great one!

  3. jan — February 18, 2015 @ 1:57 pm

    we swear by Lawrey’s Pasty Shop in Ishpeming!!!

    We swear Lawrey’s Pasty Shop in Ishpeming is the very best!

  4. don — February 20, 2015 @ 8:03 pm

    Tinos in Negaunee has the best cudighi

  5. TinaM — March 22, 2015 @ 12:51 pm

    I AGREE Ralph’s Italian Deli in Ishpeming has the BEST cudighi! You can have them prepare it or take it home fresh or frozen. We always buy 4-6 pounds at a time and bring it home for using in our spaghetti, on pizzas, in stuffed mushroom recipes, etc. DELICIOUS!!!!!

  6. Todd — May 25, 2015 @ 7:17 am

    My favorite restaurant cudighi sandwich is at the Ambassador in Houghton, MI – they serve it both ways: tomato sauce and motzerella cheese or mustard and onion.

    I recently found some incredible homemade cudighi near Mass City, MI:

    It’s my new favorite!

  7. Jodi — June 2, 2015 @ 4:05 pm

    How does this recipe compare to the restaurant version stated previously?

  8. Dwight — July 19, 2016 @ 6:01 am

    I’ve made the above recipe. Was good, but I felt it needed something. Next back I added red pepper flakes and a little fennel. To me that made it a lot better. I also half used ground pork loin half lean turkey so it was healthier. I think it all depends on what kind of cudighi you like!

  9. Mick Campbell — November 28, 2018 @ 9:42 pm

    I Lived in Ishpeming for years and Yes Ralph’s is Awesome Also Been To Tunis in Negaunee another nice place to Dine !!! But Neville’s Meat Market In Sault Ste Marie Makes Fresh Cudighi or Frozen in Bulk or Bratt and Neville’s is a Nice Little Specialty Meat and Grocery Store !! I never Miss it when I’m in the Soo !! 1200 Block Right In Ashman before you Drop Down the Hill heading North !! Neville’s is on the West Sue of Ashman, you Gotta Stop there !!!

  10. Don F Savolainen — February 17, 2019 @ 3:35 am

    Are you sure this recipe is correct? The result does not taste like I remembered cudaghi to be. Alternate recipes for cudaghi ask for 24# of ground pork for the amount of spices used in this recipe. One never tasted the cinnamon in the old days, but that is the first taste in this recipe.

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