Never Miss A Post

Receive fresh content direct to your inbox

Cudighi

4 Comments / By /
Jump to Recipe Print Recipe

I love regional sausages and this one is top of the list. The cudighi sausage is bursting with amazing flavor. I would consider this fresh sausage to be a very easy sausage to make and perfect for not only the beginner but the experienced (especially if you like a tasty sausage).

Follow basic sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Chill your meat to below 34f or 1c before grinding.
  3. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
  4. Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
  5. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

Print Recipe
5 from 1 vote

Cudighi

A Yooper's Sausage Secret
Prep Time20 minutes
Cook Time5 minutes
6 days
Total Time6 days 25 minutes
How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

For the wine infusion

  • 236 ml red wine
  • 16 g fresh garlic cloves crushed
  • 2.75 g cinnamon stick
  • .25 g cloves

Instructions

Prepare the wine infusion

  • in a small pot, add the wine, cinnamon stick, garlic, and clove. Bring to a gentle simmer. Simmer for a minute or two and remove from the heat. Let cool, place in a container, and refrigerate overnight.

Prepare the sausage

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
  • Grind your very chilled meat on a medium plate (6mm)
  • Mix the chilled meat, spices, biner, and wine infusion till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
  • Once your meat is sticky, cover with cling film and refrigerate for 4-5 days. This will help developed the flavor of your cudighi
  • After the 4-5 day aging period you can form your cudighi by portioning out 130g meat balls and flatten them into rectangular patties. You can also stuff this into a hog casing if you would rather these in the sausage format.
  • Gently cook your sausage to an internal of 155f (68c). Enjoy.

Storage Instructions

  • Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
  • You can also individually wrap the formed patties in cling film and freeze them for later. This sausage freezes great!! I would place these sausages in a vacuum sealed bag and freeze.

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links, we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.

4 thoughts on “Cudighi”

  2. Don

    I’m looking for a recipe for ” Hillbilly” sausage. I found where you can buy it but can’t find a recipe. It’s got lots of aromatic spices and sounds really good!

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top