This spicy Italian sausage is an Upper Peninsula staple, and if you’re like the guys from Michigan Wild, you enjoy utilizing your own venison and reliving memories from deer camp. Doug Latvala shares his favorite Cudighi recipe.
- 5 pounds venison
- 5 pounds pork shoulder
- 2 teaspoons black pepper
- 3 tablespoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1/2 teaspoon clove
- 1/2 teaspoon mace
- 1/2 teaspoon ginger
- 1–3 teaspoon(s) red pepper flakes (depending on heat desired)
- 1 cup Paisano sweet red wine
- 1 cup water
- Grind and mix pork and venison together.
- Hand mix all seasonings, red wine, and water ingredients with the meat mixture. Let stand in refrigerator for 24–48 hours to marinate.
- Package as patties, links or bulk, and freeze or use within three days.
- Serving suggestion: Make patties and pan fry Cudighi, melting mozzarella cheese over the top. In a separate pan, sauté green peppers, onions, and mushrooms. Warm up your favorite pizza sauce. Layer patty, sauce and vegetables on your favorite type of bun and enjoy!
Read the full story about Michigan Wild in Country Lines magazine.