I was born and raised in Ishpeming, MIchigan and ate many Cudighi sandwiches in my younger years at Ralph's who had a small shop near the Roosevelt bar. After leaving Michigan I have not had a Cudighi sandwich since. Beat sandwich I have ever eaten!!!
I was first introduced to this sausage while in Ishpeming Michigan in 1980. I was staying at a friends grandparents house and she gave me the recipe for this sausage. The flavor profile is similar but my recipe does not have any wine in it and incorporates some other spices. I have been making it for over 35 years and still love it. Thanks for sharing your version.
Live in Negaunee MI in the upper peninsula. I grew up with Cudighi. My grandfather immigrated from the Turin area of Italy. We make our own, use it in sandwiches, brown the meat and crumble it and put on pizza, in spaghetti sauce, in scrambled eggs, and shape into meatballs and have it with spaghetti! So yummy!!
As someone from the Upper Peninsula, you just about nailed the recipe! There's little variations throughout the UP, but they're all good. Where I live and have grown up, we usually add a little bit of ground mace and fennel seeds to our cudighi recipes, and less cinnamon. And traditionally they were topped with raw onion and mustard on a nice crusty italian roll. The tang from the mustard and the raw onion flavor compliment the spice profile of the sausage perfectly!
We're the rotund family we never get along We love to drive each other nuts and argue all day long But when we order pizza that's one time we all agree Cause no one loves that pizza like the rotund family Pepperoni capicolli mounds of mushrooms too Mozzarella mortadella baby swiss and bleu Anchovies and olives and lots of cudighi That's the perfect pizza for the rotund family
That's where I know it from! Visiting Italian friends in Ohio, they made pizza with this sausage on it. It really brought out the taste of the sauce, and made you want more of it!
I love Cudighi, it’s a enhanced version from the north, but came from a southern Italian sausage called Cotechino, which was made from secondary parts of the pig, it was poor people food that was made into a large sausage, then boiled with vegetables, traditionally, Cotechino is served with green lentils on NewYears eve, (Nuovi Anni) and represents money or wealth in the coming year. I would absolutely love to see you make a Cotechino video, you would be my hero forever lol. Thanks for this video, everyone in my family that made this are now gone, and I miss having these things. 🇮🇹😎🇮🇹
I live in Ishpeming, Michigan where it is thought by most to be the landing spot of the American version of the Cudighi. It was brought by Italian immigrants from Northern Italy to our neighborhood in the Upper Peninsula Michigan, way back in the early part of the 20th century. For all of us local Yoopers, nothing compares to the Cudighi Sandwich now offered in many areas of the Upper Peninsula! Thank you for highlighting our local product!
Hey, Yooper! My ex is from Holland, MI. I'm a Texan. Anyhow, we did a tour through the UP. Some of the prettiest country in the US - at least in the summer. I suspect winters there are a bit of an adventure. 😉
I like this wine idea very much! The interesting thing is that for those people who worry so much about the food being raw and in the fridge for so long, it is a terrible thing! But for me, it is wonderful and an eye opener because I grew up in the countryside without fridge and we new how to cure everything. This is one of those foods that can be preserved for long time, and still be delicious! Thank you for this great sausage!!
Have made cudghi myself. I was given the recipe from an ironworker who was from Marquette Mi. It is not a sausage I make regularly but usually just around Thanksgiving and Christmas. It has a very distinct flavor. I love it.
This reminds me of a sausage used in a sandwich which is made in Pueblo, Colorado. A “Pass Key Special” is a homemade Italian sausage sandwich that is sold at the Pass Key Restaurants. If you are ever in the area, stop by and have one. You won't regret it!!
O man I'm behind on celebrate sausage. This looks like a incredible sandwich! Holy smokes man. Thanks again Eric for the major effort to make another celebrate sausage season.
Another Michigander troll here. I’ve heard of this but never had a chance to try it even when visiting the UP. If it exists around Ann Arbor I haven’t found it. I’m new to actually making sausage and such but I certainly will give this one a shot.
Very cool to learn of other regional foods. Being from Idaho it was generally venison summer sausage and now living in the South fresh pork sausage. Dig your channel.
I for one never heard of Cudighi until now, but I have to say, given its simplicity it looks fantastic, specially on that sandwich seems that i would be a great bite. I will surelly try to this this year!.. thanks for the video!
This looks great on a fresh bun with roasted peppers and onions … my grandfather ate a similar version of this but being from Naples it was slightly different. I’m looking forward to making this. Thanks guys I’m really enjoying this sausage month.
Never encountered cudighi before, but also never been to the UP. Love the idea of the sweet spices in the flavor profile. Definitely on our 'must try' list.
I used to have a roommate from the UP. She would always bring some back after she visited home and fry it up in long patties like you did. We ate it on fresh buns and it was delicious.
Another recipe I would definitely like to try. Pork meat infused with red wine,cinnamon and garlic makes this something special. Many people think that keeping the meat 5 days in the refrigerator a little bit off putting, but if you do this right the flavor will be amazing. Italian sausages, there’s so many varieties and they taste delicious. Great video on this one, love it 👍👍💪
I've never heard of it but I can't wait to try it. For the onions and peppers I like to put them in a bread pan with some butter and S&P then set on the grill to cook while everything else cooks - nice and al dente with a nice kiss of smoke.
Since you like regional sausages, you might be interested in Zgornjesavinjski želodec from Slovenia, which is a pork sausage stuffed into a pig's stomach formed into the shape of a disc. This sausage is delicious and it has a very distinctive elongated rectangular shape when sliced.
@@2guysandacooler I am glad you like it. It is my very favorite salami. In some ways, it is similar to Pitina, but much bigger. My maternal grandmother is from that region in Slovenia, and when growing up in Austria and visiting our relatives there, I remember these sausage "wheels" leaning against the wooden walls of farm houses as they were drying.
Had this sandwich many years ago while working in Cooper Harbor,Michigan.never found them any other place and have been looking for years to savor this again. Now I can make these at home here in Florida! My wife is 100% Italian while I’m 100% German so she is going to be surprised by our “new” lunch sandwich!!! I have been making sausage,starting with my grandparents and mom n dad for years so this is not a hard one for me.
Another great video, never heard of it I'm an Aussie living in Phuket in Thailand, thats on my to do list for sure as are the first three recipes in this years Celebrate Sausage. Thanks team, can't wait until tomorrow morning to see what's on the menu.
Really nice learning about the different sausages from around the world. And with that said, I want to throw in "isterband". It is a swedish sausage that i haven´t found an english translation to. :)
Funnily enought I know what it is. It's called Cudiguim in Brasil, is common with Italian imigrants and has NOTHING to do with this recipe. Both versions seem to come from italian Cotechino, but diverged in oposite directions. Brazillian Cudiguim is primarily about using the whole pig, is made with cooked pork skin and secondary cuts like liver, kidney, ears and tongue.
Being from Michigan, I can definitely see how this sausage would remain popular there. Mulled spice was a staple every fall and winter, mulled spice in cider, wine, baked goods, etc. Why not a sausage? Especially with game meat, which is super popular up there. Can't wait to try this recipe for myself, maybe with a beef/venison or pork/venison blend.
Lots of us use it on venison, elk, and other wild game, it's amazing! Beef doesn't quite work as well, the fat just doesnt taste/feel the same as pork fat.
I have never heard of "Cudighi", but ,y immediate thought was "how could this patty recipe be adapted to use Kangaroo meat /mince?" Hay, I live in Australia with calestorol issues, and I can get various 'roo products at my local supermarket (without going to the "pet food" refridgerated display cases). Another fascinating "sausage make"... I'm going to watch it again!
Don't see why you couldn't use 'roo' meat...here in the states we use plenty of deer, elk and moose meat substituted for pork and beef in classic recipes...your idea should turn out great!
I was born and raised in Ishpeming, MIchigan and ate many Cudighi sandwiches in my younger years at Ralph's who had a small shop near the Roosevelt bar. After leaving Michigan I have not had a Cudighi sandwich since. Beat sandwich I have ever eaten!!!
I was first introduced to this sausage while in Ishpeming Michigan in 1980. I was staying at a friends grandparents house and she gave me the recipe for this sausage. The flavor profile is similar but my recipe does not have any wine in it and incorporates some other spices. I have been making it for over 35 years and still love it. Thanks for sharing your version.
Live in Negaunee MI in the upper peninsula. I grew up with Cudighi. My grandfather immigrated from the Turin area of Italy. We make our own, use it in sandwiches, brown the meat and crumble it and put on pizza, in spaghetti sauce, in scrambled eggs, and shape into meatballs and have it with spaghetti! So yummy!!
As someone from the Upper Peninsula, you just about nailed the recipe! There's little variations throughout the UP, but they're all good. Where I live and have grown up, we usually add a little bit of ground mace and fennel seeds to our cudighi recipes, and less cinnamon. And traditionally they were topped with raw onion and mustard on a nice crusty italian roll. The tang from the mustard and the raw onion flavor compliment the spice profile of the sausage perfectly!
We're the rotund family we never get along
We love to drive each other nuts and argue all day long
But when we order pizza that's one time we all agree
Cause no one loves that pizza like the rotund family
Pepperoni capicolli mounds of mushrooms too
Mozzarella mortadella baby swiss and bleu
Anchovies and olives and lots of cudighi
That's the perfect pizza for the rotund family
I Love it!!!
That's where I know it from! Visiting Italian friends in Ohio, they made pizza with this sausage on it.
It really brought out the taste of the sauce, and made you want more of it!
I love Cudighi, it’s a enhanced version from the north, but came from a southern Italian sausage called Cotechino, which was made from secondary parts of the pig, it was poor people food that was made into a large sausage, then boiled with vegetables, traditionally, Cotechino is served with green lentils on NewYears eve, (Nuovi Anni) and represents money or wealth in the coming year. I would absolutely love to see you make a Cotechino video, you would be my hero forever lol. Thanks for this video, everyone in my family that made this are now gone, and I miss having these things. 🇮🇹😎🇮🇹
You used a half cup! That just endeared this sausage to my heart!!! I’m a huge fan of wine in sausage…… I WILL be trying this one!!!
I live in Ishpeming, Michigan where it is thought by most to be the landing spot of the American version of the Cudighi. It was brought by Italian immigrants from Northern Italy to our neighborhood in the Upper Peninsula Michigan, way back in the early part of the 20th century.
For all of us local Yoopers, nothing compares to the Cudighi Sandwich now offered in many areas of the Upper Peninsula!
Thank you for highlighting our local product!
I was born in Ishpeming😃 I got a kick out of his pronunciation
Hey, Yooper! My ex is from Holland, MI. I'm a Texan. Anyhow, we did a tour through the UP. Some of the prettiest country in the US - at least in the summer. I suspect winters there are a bit of an adventure. 😉
I like this wine idea very much! The interesting thing is that for those people who worry so much about the food being raw and in the fridge for so long, it is a terrible thing! But for me, it is wonderful and an eye opener because I grew up in the countryside without fridge and we new how to cure everything. This is one of those foods that can be preserved for long time, and still be delicious!
Thank you for this great sausage!!
I’m glad someone understands how to store foods and meats. There’s always a way, many people often are frightened of doing something like this.
This is hard to watch on an empty stomach!! Love it!
Have made cudghi myself. I was given the recipe from an ironworker who was from Marquette Mi. It is not a sausage I make regularly but usually just around Thanksgiving and Christmas. It has a very distinct flavor. I love it.
I might it makes an excellent sausage pizza on my wood fired grill.
As a michigander who visits the UP once a year, cant say ive ever tried this one. Looks like a fun an essy one.
I’ve never heard of it, but now it’s on my to do list.
Never heard of it but I'm excited to learn about it.
This reminds me of a sausage used in a sandwich which is made in Pueblo, Colorado. A “Pass Key Special” is a homemade Italian sausage sandwich that is sold at the Pass Key Restaurants. If you are ever in the area, stop by and have one. You won't regret it!!
Love cudighi. I live in the UP. Note: we put the accent on the first syllable. We also make it with venison.
O man I'm behind on celebrate sausage. This looks like a incredible sandwich! Holy smokes man.
Thanks again Eric for the major effort to make another celebrate sausage season.
My family is Italian and I’ve never heard of this. Looks great. And that’s definitely a traditional Italian sandwidge! Very yummy.
Being from Southern Michigan, It isn't found in our area but is found in the Upper Peninsula. I have made it several times. It is delicious.
I’m from metro Detroit and have never heard of this. I’ll be trying to make it though.
Another Michigander troll here. I’ve heard of this but never had a chance to try it even when visiting the UP. If it exists around Ann Arbor I haven’t found it.
I’m new to actually making sausage and such but I certainly will give this one a shot.
Cudighi: Never heard of it. Thanks for sharing!
Very cool to learn of other regional foods. Being from Idaho it was generally venison summer sausage and now living in the South fresh pork sausage. Dig your channel.
Have never seen heard of this before but will definitely try it
I for one never heard of Cudighi until now, but I have to say, given its simplicity it looks fantastic, specially on that sandwich seems that i would be a great bite. I will surelly try to this this year!.. thanks for the video!
This looks great on a fresh bun with roasted peppers and onions … my grandfather ate a similar version of this but being from Naples it was slightly different. I’m looking forward to making this. Thanks guys I’m really enjoying this sausage month.
We love it in the UP you betcha 😉👍
I had heard of Cudighi but really did not pay any attention to it. Thanks for the video!
Eric I want to become your apprentice for sausage making, and Dragon Fruit growing. Love these videos. Never heard of it, but going to make it!
Never encountered cudighi before, but also never been to the UP. Love the idea of the sweet spices in the flavor profile. Definitely on our 'must try' list.
I enjoyed a cudighi sandwich at Ralph's in Ispeming last week. It is a favorite in the Marquette Michigan area of the U.P.
Very interesting. Folks will love the simplicity of making what looks like another great sausage from our brother Eric!
Never heard of this. Thanks again. Loving this years celebrate sausage line-up!!!
Never heard of Cudighi but I'm going to put it on the list!
I wasn’t all that thrilled with this sausage until you put it all together in the sandwich. Now I have something else I need to try!
I used to have a roommate from the UP. She would always bring some back after she visited home and fry it up in long patties like you did. We ate it on fresh buns and it was delicious.
I learned something new today
I had never heard of Gudighi sausage before.
You're right.
Never heard of it but it looks good
That look pretty good. Thanks for sharing!
Simple is good thanks for the share Eric
I am definitly going to do this one. A big thumbs up!
Another recipe I would definitely like to try. Pork meat infused with red wine,cinnamon and garlic makes this something special.
Many people think that keeping the meat 5 days in the refrigerator a little bit off putting, but if you do this right the flavor will be amazing.
Italian sausages, there’s so many varieties and they taste delicious.
Great video on this one, love it 👍👍💪
I've never heard of it but it looks fantastic.
Never heard of it. Thank you for sharing
I've never heard of it but I can't wait to try it. For the onions and peppers I like to put them in a bread pan with some butter and S&P then set on the grill to cook while everything else cooks - nice and al dente with a nice kiss of smoke.
I have never heard about this sausage. Sounds delicious, and a very simple sausage to make. Definitely will be trying this in the future. Thanks!
I haven't heard of this sausage! The finished product looks absolutley delicious! I will be giving this one a try!
Since you like regional sausages, you might be interested in Zgornjesavinjski želodec from Slovenia, which is a pork sausage stuffed into a pig's stomach formed into the shape of a disc. This sausage is delicious and it has a very distinctive elongated rectangular shape when sliced.
Oh WOW. What a cool looking sausage!!! That one is 100% going down!!
@@2guysandacooler I am glad you like it. It is my very favorite salami. In some ways, it is similar to Pitina, but much bigger. My maternal grandmother is from that region in Slovenia, and when growing up in Austria and visiting our relatives there, I remember these sausage "wheels" leaning against the wooden walls of farm houses as they were drying.
These look great, gonna make them this weekend!
This is a new for me. Sounds good.
And now we know what we knew not😂 thanks again Eric
Ate them in Marquette, MI. Delicious!
never heard of it but will definitely be trying
I have never heard of this sausage but can't wait to try it. Thanks for sharing.
Never heard of this sausage - will have to try it.
I'm definitely making this one!
Had this sandwich many years ago while working in Cooper Harbor,Michigan.never found them any other place and have been looking for years to savor this again.
Now I can make these at home here in Florida! My wife is 100% Italian while I’m 100% German so she is going to be surprised by our “new” lunch sandwich!!! I have been making sausage,starting with my grandparents and mom n dad for years so this is not a hard one for me.
Even as someone from the Lower Peninsula, I have still never heard of this.
Exciting though.
Born and raised Yooper, Cudighi ftw!
Never heard of this. Very interesting 👍🏻
Another great video, never heard of it I'm an Aussie living in Phuket in Thailand, thats on my to do list for sure as are the first three recipes in this years Celebrate Sausage. Thanks team, can't wait until tomorrow morning to see what's on the menu.
Thank You. This is a very interesting sandwich. I'll have to give it a try. God Bless and stay safe.
I happen to live in Venice Italy for a while. It’s a great sausage.
One tip when making the patties. Dip your fingers in water to slightly moisten the meat. Shaping the patty is much easier.
I have not heard of this one but am familiar with cotechino. This is another northern Italian sausage usually served with lentils
Great Idea. Thank you so much
Now I know what I am going to make for the guys this weekend while we watch the Formula 1 race. This looks great. Thanks for the video.
Really nice learning about the different sausages from around the world. And with that said, I want to throw in "isterband". It is a swedish sausage that i haven´t found an english translation to. :)
Love this, definitely going on my gotta try list, this is why I love Celebrate sausage month
It's so good!
Another great video, Many thanks.
This recipe looks great. Can't wait to try it. Simple and looks delicious.
Never heard of it, but going to try it.
Thanks for the recipe Eric, will be giving this one a try for sure.
Looks really good.
Funnily enought I know what it is. It's called Cudiguim in Brasil, is common with Italian imigrants and has NOTHING to do with this recipe. Both versions seem to come from italian Cotechino, but diverged in oposite directions. Brazillian Cudiguim is primarily about using the whole pig, is made with cooked pork skin and secondary cuts like liver, kidney, ears and tongue.
Looks delicious and so easy. I will definitely make this sausage! Thank you for your great channel.
Being from Michigan, I can definitely see how this sausage would remain popular there. Mulled spice was a staple every fall and winter, mulled spice in cider, wine, baked goods, etc. Why not a sausage? Especially with game meat, which is super popular up there. Can't wait to try this recipe for myself, maybe with a beef/venison or pork/venison blend.
Lots of us use it on venison, elk, and other wild game, it's amazing! Beef doesn't quite work as well, the fat just doesnt taste/feel the same as pork fat.
I'm drooling just watching this, will definitely be making this very soon 😋 👌👍
Never herd of, but will try.
Never heard of it. Looking forward to the video.
Never heard of this one. I did visit Trieste a long time ago.
Never heard of it but I’ll give it a shot
That looks very good and it is simple! Thanks for these videos.
I have never heard of "Cudighi", but ,y immediate thought was "how could this patty recipe be adapted to use Kangaroo meat /mince?" Hay, I live in Australia with calestorol issues, and I can get various 'roo products at my local supermarket (without going to the "pet food" refridgerated display cases).
Another fascinating "sausage make"... I'm going to watch it again!
Don't see why you couldn't use 'roo' meat...here in the states we use plenty of deer, elk and moose meat substituted for pork and beef in classic recipes...your idea should turn out great!
I love how simple it is, can you do a cured version of mince meat without casing please.
That looks awesome ! Kinda iffy on the cinnamon Like a 5 spice thing but I like spicy sausage i'll try it !! great video,big fan
Sounds Great
I'm from MI and have never heard of this but it looks great and will give it a try
You're going to love it!!!
Cudighi got done today. made it for lunch. Interesting flavor. Will be making again. Thanks for sharing the recipe.
Never heard of this sausage. I will have to try though. Thanks Eric. Love October!
This is a new one for me. Never heard of it.
Nope never heard of it, but thanks as always,will have to give it a try.
Loving this celebrate sausage month!
Never heard of it! Gotta maybe try it though
man I love this videos
I have never tried this sausage look very good.
Never heard of cudighi, but it looks excellent.
I will be trying this soon
Never tried it but looking forward to giving it a try Eric. Cheers
I’m a Yooper. I love this video.
Never heard of it until this video
Never heard of it but the name is certainly Italian. I'll give it whirl and make it.
Wow, never heard of this!
Oh, I can get the butcher to grind this for me and I can make this!