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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.

Ingredients

Units Scale
  • 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

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

Find it online: https://blogchef.net/cudighi-recipe/