Cudighi Recipe
Ingredients
- beef casings
Ground Pork ratio for every 2 lbs
- 30 % pork shoulder (spalla di maiale)
- 30 % pork neck (capocollo)
- 30 % pork butt (fondello)
- 5 - 10 % pancetta
Spice Blend
- ½ cup dry wine, red or white
- 1 tbsp salt fine *less is needed if you want to consume fresh sausage, while you need slightly more if you intend to season it(
- 1 tbsp black pepper ground
- 1 clove garlic
- ¼ tsp nutmeg, ground
- ¼ tsp cinnamon, ground
- 1 cloves, toasted
Sandwich (for 1 person)
- 1 Bread Roll
- 1 Cudighi patty
- 2 slices Mozzarella Cheese
- 1 Sweet Pepper
- ¼ Onion
- 1 Garlic Clove
Instructions
Cudighi Sausage
- Cut the pork into coarse cubes just the right size to fit into the mincer. Spread everything out on a work surface, mixing the lean parts with the fat ones.
- Combine all the spices to a bowl.
- Spread the spices on the ground pork , mixing well, so that the ingredients blend well with each other.
- At this point, grind everything with the meat grinder choosing by how much you want the dough to be chopped more or less coarsely.
- If you want a very fine minced mixture you can brush the meat twice, otherwise just once, it depends on personal tastes. You can also leave a part of the bacon to be ground separately, which is coarser.
- Now add any other ingredients , such as wine or pepper or juniper grains, which could not be passed through the meat grinder. Mix well with your hands, or in a planetary mixer , to obtain a homogeneous mixture.
- The sausage is ready
Cudighi Sandwich
- Heat the marinara sauce and slice the sweet pickles, onions, garlic or any toppings you like for your sandwich.
- Put the mozzarella cheese on top of the Culighi sausage and put it back on the grill to melt the cheese.
- Pour the marinara sauce covering the meat patty and top with the pickles, onion and garlic.
- Enjoy!