Cudighi (Michigan)
intro
A zesty Italian-American sausage sandwich from Michigan’s Upper Peninsula, loaded with spiced pork, melted mozzarella, and tangy marinara on a crusty roll.
Ingredients
Steps
Mix sausage seasoning paste
In a large glass mixing bowl, combine 60ml dry red wine, 12g minced garlic, 2 tbsp sweet paprika, 1 tbsp crushed fennel seeds, 1.5 tsp red pepper flakes, 2 tsp kosher salt, 1 tsp ground black pepper, 1/4 tsp nutmeg, and 1/4 tsp cinnamon. Stir with a small whisk until fully combined into a smooth, fragrant deep-red paste, about 30 seconds.
Blend and rest sausage
Add 900g 80/20 ground pork shoulder to the bowl with the seasoning paste. Use clean, gloved hands to gently fold and mix the meat with the spices until evenly distributed, taking care not to overwork the meat (overmixing creates tough sausage). Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes to allow the flavors to meld into the pork.
Pan-cook sausage patties
Remove the rested sausage from the refrigerator and divide into 4 equal 225g portions, forming each into a 1.25cm (1/2 inch) thick oval patty sized to match the length of the sub rolls. Heat a large cast-iron skillet over medium heat (175°C/350°F) — no extra oil is needed, as the pork fat will render as it cooks. Place patties in the dry skillet and cook for 6 minutes per side, until the internal temperature reaches 71°C/160°F and a dark golden-brown crust forms on both surfaces. Transfer cooked patties to a clean plate.
Toast buttered sub rolls
While the sausage cooks, split 4 crusty 15cm sub rolls lengthwise, leaving one edge attached to create a hinged roll. Spread 1.5 tsp of unsalted butter on the cut interior sides of each roll. After removing the cooked sausage patties from the skillet, place the rolls cut-side down in the hot rendered pork fat remaining in the pan, adjusting heat to medium-low (150°C/300°F). Toast for 2 minutes until the cut surfaces are golden and crisp.
Melt cheese under broiler
Place one cooked cudighi patty inside each toasted roll. Top each patty with 55g of sliced low-moisture mozzarella, spreading the cheese evenly to cover the sausage. Arrange the open-faced sandwiches on a rimmed baking sheet, then place under a high-heat broiler (260°C/500°F) for 1 to 2 minutes, until the cheese is fully melted, bubbly, and just starting to develop light brown spots. Watch constantly to avoid burning the cheese or bread.
Add sauce and serve
Remove the baking sheet from the broiler. Spoon 60ml (1/4 cup) of warm marinara sauce over the melted cheese on each sandwich, then close the hinged roll. Let the sandwiches rest for 1 minute to allow the sauce to soak slightly into the bread and flavors to meld, then serve immediately.
Tips
2.If you do not have dry red wine available, substitute 60ml low-sodium beef broth mixed with 1 teaspoon red wine vinegar to replicate the signature tangy depth of classic cudighi seasoning.
3.For an authentic Upper Peninsula serving, skip extra toppings like grilled onions, peppers, or mayonnaise: traditional Michigan cudighi only features spiced sausage, melted mozzarella, and marinara on a crusty roll.
OMG I made these for our Sunday family dinner last night and everyone went back for seconds! I grew up in the UP but moved down to Ohio 10 years ago and haven’t had a proper cudighi sandwich since forever. The spice blend was spot on, my kids loved it, even my picky 7 year old ate a whole sandwich without complaining. Served it with some crispy crinkle cut fries on the side and it was perfect. SO good!
Tried this out for my neighborhood potluck this weekend and people were asking me for the recipe left and right! I grilled the sausages over charcoal instead of pan frying them and it added such a nice smoky kick. Total game changer for our summer cookout rotation. Only note is I wish I’d made double the batch, they were gone in 15 minutes flat.
Wait, you guys don’t put melted mozzarella and marinara on your cudighi? Every stand I went to growing up in Marquette served them loaded that way, I’m surprised this recipe just uses mustard and onions! Is this a lower peninsula version or something? Genuinely curious, don’t come for me lol
I was a little nervous to make homemade sausage for the first time but this was so easy! I thought it’d be a huge mess but the whole thing came together in 40 minutes like the recipe said, even with me stopping to take pics for my food Instagram. The fennel and paprika blend is chef’s kiss, I even used a little of the leftover sausage mix to make meatballs for pasta later in the week. 10/10 will make again.
Added these to my weekly meal prep rotation! I pre-cooked the sausages on Sunday, portioned them out with toasted hoagie rolls and the toppings on the side, and they heated up perfectly all week for quick work lunches. Way better than spending $12 a day on takeout sandwiches near my office. Saved me so much time and money!
Made these for my teen son’s post-practice team dinner last night and the boys demolished 18 sandwiches in 10 minutes! I added a little extra garlic to the sausage mix because my family are garlic fiends, and served them with pickles and a side of coleslaw. My son said these are better than the ones we get at the local fair, which is the highest possible praise tbh.
As a college student on a super tight budget, this recipe was a lifesaver! I got ground pork on sale for $3 a pound, already had all the spices in my dorm pantry (thanks mom!), and made 4 big sandwiches for under $6 total. Way better than the dining hall food, and my roommates are already begging me to make these again this weekend. Only thing I didn’t have was hoagie rolls so I used regular hot dog buns and it still slapped.
I’ve been chasing the cudighi sandwich I had at a tiny roadside diner in Michigan on a road trip 8 years ago, and this is the first recipe that’s actually nailed the flavor! I was worried it’d be too spicy for my partner who hates hot food, so I cut the red pepper flakes in half and it was perfect for both of us. Buttery toasted bun, savory sausage, tangy mustard—exactly what I remembered.
Made these before a day hike up in the Rockies last weekend and they were the perfect trail lunch! I wrapped them in foil and tossed them in my pack, and they were still warm by the time we stopped to eat at the summit. Hearty, flavorful, and didn’t get all squished like sad deli sandwiches usually do. Will definitely be a staple for all our upcoming camping trips too!