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Cabbage And Cudighi

In this article you will read about the recipe of cudighi, basically, Cudighi is a patty of Italian sausage served on a hard roll tomato Sause and mozzarella cheese, sometimes with grilled onion, peppers, and mushrooms, native to the upper peninsula of Michigan.

This sausage can be found at most pizza or pasty shops or restaurants this is commonly made for use in sandwiches or on pizza. It has many flavors of nutmeg, cinnamon, and allspice.

If you have a meat grinder you will want to grind the pork. This recipe will make a large quantity of Cudighi once you have prepared this sauce you can save it as a bulk quantity for 3 months, now let’s start with how to make this tasty recipe.

Ingredients for Cabbage And Cudighi

  • 1 61b pork butt
  • 2 tbsp salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ to 1 cup of dry red wine
  • 6 garlic cloves
  • 1 cinnamon stick
  • 1 clove

Instructions for Cabbage And Cudighi

Now, let’s start.

Take the pork but course ground .it’s about 25 percent flat or put it through a meat grinder twice.

Mix salt, pepper, cinnamon, nutmeg, and allspice.

Place the ground pork into a large bowl and add spice mixture into the pork with your hands
In any small pan combine wine, cinnamon stick, garlic, and clove. Bring the mixture to boil for 5 minutes

Remove it from heat and wait until it becomes room temperature.

Strain this mixture reserving 2-3 days and save it refrigerator.

At this point, the meat can be made into links, patties, or left in bulk.

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