Go Back
Cudighi Recipe

Cudighi Recipe: How to Cook and Serve It Like a Pro

A flavorful Italian-American sausage recipe from Michigan’s Upper Peninsula, featuring a perfect balance of fennel, paprika, and red pepper flakes. Juicy, spicy, and simple to make, it’s ideal for hearty sandwiches or savory meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground pork with some fat for juiciness
  • 1 tbsp fennel seeds crushed
  • 1 tsp paprika
  • ½ tsp crushed red pepper flakes adjust to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • ¼ cup cold water

Equipment

  • Large mixing bowl
  • Measuring spoons
  • Skillet or grill pan
  • Spatula or tongs
  • Meat thermometer (optional but recommended)

Method
 

  1. Mix Spices and Meat: In a large bowl, combine fennel seeds, paprika, red pepper flakes, garlic powder, onion powder, salt, pepper, and brown sugar. Stir well. Add ground pork, apple cider vinegar, and cold water. Mix thoroughly but gently until well combined.
  2. Shape Sausage Patties: Form the mixture into 3–4 inch long patties or logs, about ½ inch thick.
  3. Cook the Sausage: Heat a skillet over medium heat and lightly grease it. Cook patties for 5–7 minutes per side, or until internal temperature reaches 160°F and sausage is browned and cooked through. Alternatively, grill over medium heat for smoky flavor.
  4. Serve: Serve hot on a hoagie bun with sautéed onions, provolone cheese, and your favorite toppings for a classic cudighi sandwich.
    Cudighi Recipe

Notes

Adjust red pepper flakes to control spiciness.
Ground turkey or chicken can be used for a leaner option.
For extra smoky flavor, add smoked paprika or grill the sausage.
Store cooked sausage in an airtight container in the fridge for up to 4 days. Freeze uncooked patties for up to 3 months.
Reheat gently in a skillet to preserve moisture and texture.
Cudighi Recipe