Cudighi (Ku-dih-gee) is an Italian sausage sandwich that has evolved over time. Good pork sausage mixed with mulling spices and a strong wine (picture a Scandinavian Glogg) found in the rolling hills and forests of Upper Michigan, better known as the U.P. to locals.
Yoopers (people from the U.P.) consider this one of the pinnacle dishes that is classic upper Michigan. When I was visiting my girlfriend’s family last year in 2019, I probably ate at least 2 of these or more a day. If you’ve never been to the UP…. Go! Some of the best fishing and it’s one of the most gorgeous places in the lower 48 I’ve been.
Recipes vary from family to family, so no cudighi sandwich is exactly the same. It’s Italian style sausage with spices that you would see within a Scandinavian mulled wine (Glogg) mixed together in one of the most epic sandwiches of all time.
This is my take on cudighi. I’m sure a few Yoopers will tell me my spices are off or that I’m missing a secret ingredient… which I know I am, but this is a recipe I kind of played around with to get fairly close without driving halfway across the states to pick a few up from Ishpeming, Republic, or Marquette (even though I would in a heartbeat).
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Ingredients:
1kg / 2lbs ground pork
1.5 to 2 tsp. Fine sea salt (up to your salt preference)
1/2 tsp. Black pepper
1/2 tsp. Cinnamon
1/4 tsp. All spice
1/2 tsp 5 spice (not traditionally used, but it adds complex flavour)
1/4 tsp nutmeg
60 ml strong red wine
1 clove minced garlic
Spice Mix:
In a tiny bowl mix salt, black pepper, all spice, cinnamon, 5 spice, and nutmeg. Set aside.
Patty Preparation:
In a large stainless steel bowl, add your 1kg of raw ground pork. Break up chunks into a somewhat uniform mince.
Pour over the red wine and mix with gloved or washed hands.
Sprinkle half of the spice mix around evenly.
Mix thoroughly until spices have been distributed.
Add the minced garlic and mix again.
Once the first half and garlic has been mixed, add the second half of the spice mix and continue mixing. Once fully mixed, transition the pork mixture to a clean container (I use a smaller stainless bowl), and cover in cling film.
Store in the fridge for 12 to 24 hours. This allows the spices to permeate through the entire mixture and the wine to marinate the mince.
Cooking:
Divide the pork mixture into 6 round patties. You can shape these however you like, but I make mine slightly oval and oblong so it fits in a hoagie roll nicely.
You can cook these either on a frying pan, skillet, or electric grill lightly oiled.
Bring the heat up to medium-heat and cook on each side for 5 to 8 minutes or until a nice crispy sear has been formed and the inside has reached about 70*C/160*F. Once its cooked, go ahead and put sliced mozzarella on top and continue to cook for 2 minutes or until cheese is well melted.
Plating:
Any good stout bun-bread works. I like ciabatta, sourdough, or just a good hoagie roll. Something that isn’t going to dissolve as soon as you put the sauce on it.
Assemble your buns. Place a cooked patty on the bottom half of the bun. Pour your favorite marinara sauce on top (heat the sauce beforehand…). Next top with your favorite Italian toppings: Roasted peppers, onions, Italian pickled cherry peppers, etc.
Enjoy!
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