Cudighi Recipe

We use this recipe in all of our Italian cooking, i.e. lasagna, pizza, etc. You can also serve this as a sandwich, either grilled or pan fried.

• Meal Type: Other
• Ethnicity: Italian
• Holiday Category: N/A
• Preparation Time: 15-30 minutes

Ingredients

• 1 (6 pound) pork butt
• 2 tablespoons salt
• 1 teaspoon pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 to 1 cup dry red wine
• 6 garlic cloves
• 1 cinnamon stick
• 1 clove

Directions

1. Have the pork coarse ground and DO NOT have fat trimmed (you want about 25% fat). Put through the meat grinder TWICE.
2. Mix the following ingredients together: salt, pepper, cinnamon, nutmeg and allspice. Work into ground pork with your hands.
3. Combine wine, cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.
4. Strain this mixture, reserving the liquid and work the liquid into the meat.
5. Let meat season in refrigerator for 2-3 days.
6. Some serving suggestions
   You can make this into links or leave in bulk. Many people use this to make sandwiches with mustard and onions, but the most popular is to top with mozzarella cheese and some spaghetti sauce. You could add some green peppers and mushrooms, too.
7. Another way to serve this was as an appetizer with cheese and crackers. To do this, roll the sausage into a summer sausage-like log. Wrap this in foil (doesn’t have to be airtight) and boil in water for 45 minutes. Let cool and serve slices.