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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!!

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Print Recipe
4 from 3 votes


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


For the wine infusion

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


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.

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8 thoughts on “Cudighi”

  1. 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!

  2. 5 stars
    Very interesting mix of spices, herbs and wine. Few days of aging. Definitely my next grilling experiment . Thanks Eric.

  3. Curious about the scaling on the wine infusion. I’m making a batch that’s 2220 grams. That has me using 3/4 of a fifth of wine (523 ml) to make 222 ml of wine infusion for the meat mixture. Am I overthinking this or is that a lot too much wine?

    1. The larger the batch the less “initial” wine you’ll need as the evaporation rate will be slower. You’ll have to play with the measurements but the end result should be the amount the recipe calls for. Basically it’s 10% of the recipe.

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