Post by hcjr on Dec 26, 2022 19:40:06 GMT
Anyone familiar with Cudighi sausage that is popular in Michigan? I have a customer at the butcher shop that buys 25# of custom sausage from me a few times a year. He's from the upper peninsula of Michigan where Italian immigrants brought and popularized this recipe. When I'm grinding it, it has a familiar aroma but very different outcome with the pork and wine. It seem pretty regional and has salt, pepper, nutmeg, mace, cloves, cinnamon, chile flake, garlic, red wine and other spices (depending other the butcher of course). It was popularized around 1936 and spread out but then lost the buzz and became a very regional food. Anyway I though it was interesting given the time period, the ingredients, CHS mention of sausage seasoning and the similarity of the words Cudighi, also spelled Gudighi and Kentucky whose name was derived from a an Iroqua native american word Ge-da-geh meaning "on the meadow". Just a stoner brain at work...