I live in the thumb and ya, you’re rustic. Only in the aspects of Michigan. The UP is nothing to where I grew up. Which is south central Wyoming. Yoops got nothing on how I grew up.
That sandwich looks delicious! I've got two more for you to try... Both are Puerto Rican sandwiches. The first is called a "Tripleta" (also called a Puerto Rican Cheesesteak). It has three types of meat on em (steak, roasted pork, & ham). The second is called a "Jibarito". This sandwich uses plantains instead of bread. I'd love to get your take on em. Thanks for all the great videos!
As a Yooper, I need to see him make a pasty (Past-tee). That's the fundraiser done by most groups. The Cudighi is more of a specialty from one location. I only ever had one from this location. Pasties are made every where. Far more portable and sometimes need a little kechup.
This is a good essential guide. However, the Cudighi I know contains nutmeg, cloves, cinnamon, and red wine in the sausage. I love the Yooper love from Sam though! Not a bad idea to put sauce on both buns either. This is hyper regional! 3:32
Cudighi is an Italian-Yooper classic. Being a Yooper who now lives in Arizona, I miss the cudighi sandwich, but am glad that I can now make it at home. And yeah, we are all a little rustic.
As a fellow Yooper who also lives in Arizona, I feel the same way. Usually the first thing I eat when I go back and thankfully my father in law brings some with when he visits.
Yooper here and so proud to see you doing a regional recipe (although a Pasty is also very common) I love cudighi sausage and sandwiches. Long time subscriber. love the show and thanks for checking out us Yoopers, eh!
The traditional cudighi sausage recipe differs just a little bit from Italian Sausage, but it's pretty similar. Every Italian in the Upper Peninsula has a tweaked recipe that's been handed down. Here is what i use in my sausage. I prefer Pork Loin because it's a bit leaner than Shoulder/Butt, but it's all personal preference. 10# Ground pork 2 Cups Red Wine 8 cloves garlic, crushed/minced 1 TBSP Garlic Powder 4 TBSP Salt 2 TBSP Pepper 1 Tsp Nutmeg 1/2 tsp cinnamon 1/2 tsp clove 1/2 tsp Allspice 2 TBSP crushed red pepper flakes, more if you like it spicier Optional- 2 tsp fennel seed Boil cinnamon, clove and garlic in the wine 5 minutes, remove from heat, let cool. Once cooled, mix all ingredients into the pork and ideally let sit overnight before you cook it. Goes amazing as a pizza topping or a sandwich. Traditionally as a sandwich, we top with raw onion and yellow mustard. But it's expanded to pizza sauce, cheese, mushroom, pepper etc.
Yep, It's not just an Italian sausage. I do like to use a spicey marinara for a sauce. Ok, now I'm craving a cudighi sandwich!! Born and raised in the U.P. but living in Colorado now.
@bradywilliams2666 I've got a couple pounds thawed out for the smoker tomorrow! Also, Ralph's in ishpeming used to ship frozen bulk if you don't want to make your own!
@@TheBucklessYooperI've heard they don't ship any more. But they've also been closed for renovations or something the last couple of times been up that way.
@JBLewis it's possible, I've been privileged to live a mile away my whole life lol. They are open 6 days a week now though since the remodel. A dispensary was put in the front half.
@@gaylewilhelm9706 That was my go to. The original owners sold half the building for a pot shop and his restaurant is gone. He now only does the cudighi and pizza and no more pastys :( Ralphs IMO always had the BEST cudighi.
I’m a Yooper der guy! That’s not a cudighi! Cudighi has its own special blend of spices! Ralph’s Italian Deli in Ishpeming is da bomb! Take a trip up here eh and try one!
Thank you. You can’t just take any Italian spicy sausage and make a cudighi. I liked the cudighi sausage on Tino’s pizza in Negaunee. The best pizza I’ve ever had and it’s not close and I’ve had pizza all over the US.
I love what you did but cudighi is actually a specific sausage for the sandwich. It's simple to make and what you did would probably complement it quite well. The real sausage uses some red wine, and nutmeg, garlic and either clove or allspice.
This is a good essential guide. However, the Cudighi I know contains nutmeg, cloves, cinnamon, and red wine in the sausage. I love the Yooper love from Sam though! This is hyper regional!
Yoopers here!! We love your show and have tried lots of your recipes! The day you posted this we still have snow in some parts of the UP. So when you complain about your weather we laugh
I don't know if you guys have a fryer big enough, but I'd like to see your own take on a pork tenderloin sandwhich(/Texas tenderloin) like they make in Indiana/surrounding states.
Any of you remember the Taylor restaurant on the Atlantic City boardwalk near Resorts casino (Haddon Hall Hotel at the time)? My go-to as a kid for lunch when at the beach. Pork Roll with cheese on a toasted burger bun - heavenly!!! Still love it to this day (50+ years later)!
Michigan born and raised here. The UP is a different place :) Not bad, but it's different up there. I'm a troll because I live below (south of) the bridge (Mackinac).
I lived in Houghton for about a month back in the '80s. It was in April, there was still snow on the ground. It was beautiful, with super blue skies, could see the Northern Lights quite often. Felt like I was in Finland.
This recipe looks delicious I wish you could have gotten your hands on some real Cudighi as its a bit different than regular Italian sausage. Its usually made with wine, nutmeg, allspice, cinnamon, salt and pepper and some spice to heat it up. Would definitely take this to the next level and add some next level flavor.
cudighi is a type of sausage that is from Italy, but a very specific part of Italy that doesnt use standard Italian spices, that you make into a cudighi sandwich, or "a cudighi". Sorry Sam, you didnt make "a cudighi", you just made a roasted red pepper Italian patty melt. but it looks good.
Man I've been subscribed for a while now and somehow missed this. But as someone that grew up in Marquette County (where cudighi originated) it's been a staple since I was young. Only thing I'll add is that what makes it cudighi is the spice blend used in the ground sausage, so it differentiates a little from Italian Sausage, although very close. If you ever find yourself in the Yoop definitely make sure to try a sandwich. This was really cool! Thanks for doing it
I'm a little newer to the channel but this recipe caught my eye. Just made it and it was amazing. Absolutely loved it with the roasted red pepper sauce instead of tomato. Nice touch, Sam.
Hey Sam! I don't believe I've ever seen you do a Filipino dish, which is honestly surprising to me since you do live in San Diego, which does have a pretty big Filipino community. Since you're returning with the regional videos, it would be great to see your take on Filipino cuisine, such as pancit, lumpia, tocino, or adobo.
OMG, lumpia is SO good!!! Never had it until about 5 yrs ago when I went to my brother's for Christmas. His wife is a ER nurse and she got the recipe from a co-worker. My SIL, her mom, her sister and I spent almost a whole day making over 200 of them for their Christmas party.
My Dad is a upper and grew up in Calumet or Copper Harbor which we visited every summer as a kid in the 60's leaving Detroit especially while the riots were going crazy. Lots of Finns, Irish, Norwegians, Swede's, etc up there. My Dads family was from Slovenia and Scotland made a good living thru copper mine supplies. I loved going up there from Trolland but it took forever driving just to get to the Big Mac Bridge. Once there, while I was a kid...almost no tv, no radio, etc...we drove to the dump to watch bears maul each other...Beautiful country and local Native Tribes smoked a fish called "Chub" ? not sure if it was just a carp ? and it smelled bad one bite and it was awesome, while the stinky grease ran down your chin and arms. It took days to wash it off but was fun or eating pasties the copper miner's put in their hats to stay warm until lunch time. Pasty is a meat pie every family had their own favorite recipe...smothered in ketchup.. O my god are they good, Sam yours sounds awesome too.
It's close, but this is just an Italian sausage sandwich! Real cudighi has nutmeg, clove, cinnamon, etc in comparison. It looks about the same, but would definitely taste different! Still happy to see one of our regional staples on display for a large audience
DO IT RIGHT SAMMY. Here is the recipe for the sausage. Cudighi is a traditional Italian-American sausage that originated in the Upper Peninsula of Michigan. It is typically made from a mixture of ground pork and beef, seasoned with various spices and herbs. Here's a basic recipe for making cudighi: Ingredients: 1 pound ground pork 1 pound ground beef 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon crushed red pepper flakes (adjust to your desired level of spiciness) 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 cup red wine 1/4 cup bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 1/4 cup water (if needed) Instructions: In a large mixing bowl, combine the ground pork and beef. Mix them together until well combined. Add the minced garlic, dried oregano, dried basil, dried thyme, paprika, crushed red pepper flakes, black pepper, salt, and ground nutmeg to the meat mixture. Mix well to evenly distribute the spices. If using red wine, pour it into the mixture and continue mixing. The wine adds moisture and flavor, but it is optional. Add the bread crumbs, grated Parmesan cheese, and chopped fresh parsley to the mixture. Mix everything together until all the ingredients are thoroughly combined. If the mixture seems dry, you can add a little water to achieve the desired consistency. Once the cudighi mixture is ready, you can shape it into patties or form it into logs to fit the size of your buns or rolls. Preheat a skillet or grill to medium-high heat. Cook the cudighi patties or logs for about 5-7 minutes per side until they are cooked through and nicely browned. Serve the cudighi in buns or rolls with your favorite toppings, such as sautéed onions, peppers, or cheese. Note: Cudighi is often enjoyed with marinara sauce or as a topping for pizza. You can customize the recipe by adjusting the spices and seasonings according to your taste preferences.
I grew up eating those sandwiches. I’m from Norway, MI and would go to the C&R bar in Aurora, WI (border of WI & MI). Good stuff! Thanks for making a version!
As a born and raised yooper, this is not the correct way to make this. You must start with plain ground sausage and add wine, garlic and several spices to it, leave it in the fridge overnight to let the spices meld with the meat, usually served on a bun with mozzarella cheese and pizza sauce. It can also be used in lasagna also or put on pizza.
Native Yooper here - That is a nice version of a cudighi that I'll have to try. These are so traditional here, but like all regional foods, every family has their own recipe. The only thing you have to be careful of is to not over-work the sausage meat, it'll get dense and tough as a hockey puck don't ja know...
I'm a troll (Yooper slang for Michiganders that live south of the bridge), and I've never heard of this sandwich before. Looks amazing! If I were to create this, I think I might do a half roasted red pepper/half tomato combination. Best of both worlds, I'd think. Keep rockin'!
Yooper here. Just gotta say how awesome it is you made a cudaghi. Grew up eating them and definitely my favorite food of all time. The actual meat itself is what makes it a cudaghi, but I love how you put your own twist on it, very cool. Yoopers represent!
Just so you know for future reference, a Yooper is only 'a little rustic' if they come from high-class stock. Your typical Yooper is pleasantly full-on rustic. When you have winters that can drop 6 ft. of snow or more, full-on rustic is the way to go. What California had recently is pretty common in the U.P.
Sam, I'm from the U.P. nice job on the Sammy. Believe it or not, we have some good cooks UP this way and there are variations. Lol. We like our coodihey (pronunciation). Haha we also like our porchetta and pasties (not pasties on the ladies). Well we might like those as well. We are made up of polish, finish, Italians and a couple other nationalities. Looked awesome.
Native Yooper here. That version of cudighi sandwich looks delicious. I'm going to give it a try myself. However, if you even once suggest trying gravy on a pasty, Yoopers will hunt you down like a dog.
My wife and I couldn't stop laughing at a part in this video. Last weekend I explained smoked paprika (which we use all the time) is made from dried sweet peppers. We then watched this and when you mix roasted red pepper with smoked paprika and said they went well together, my wife asked "so is he saying peppers go well with peppers?" Had to pause the video while we had a good laugh. I told her that I was sure you knew that's what paprika is but other viewers may not. Great recipe, will have to try!
Also, I'll have to try your BFF. I've used something essentially the same for decades. We call it AP (all purpose) seasoning. I make a big batch of it every 6 months and we blow through it all each time. I make enough for my house, and a group of friends to have a 6 month supply (so it's fresh and I don't have to make it constantly) and every one loves it. Looks like yours is close so I'll give it a whirl 😊
Oh my, cudighi isn't a style of sandwich. Cudighi is actually THE sausage made with a mix of cloves, nutmeg, allspice, cinnamon and marinated in red wine for a few days. Appreciate the attempt but now you need to try a real one!
You should make the Dominican "Riki Taki". Its basically a steak sandwich with boiled eggs, cabbage and tomatoes on a panini. Grew up eating those all the time.
Hey Sam! Idea: Chicken Riggies on the flat top! It's based out of Utica, NY. Nowhere around NYC. It's also where Utica Greens are based out of. It's very popular around Upstate NY. I feel it has all the makings of a dish that could make it big in CA.
Sandwich looks great. Cudighi is the meat not the name of the sandwich. It's kinda like Italian sausage but way better. Only place you can get it is the UP and it's worth the trip.
Was stationed in the UP for years and never heard of a Cudighi. Will try this. You all made it look delicious. Thanks for your hard work...(Laugh) and your continued videos. One of my favorite channels for sure. Really, Thanks.
Cudighi isn't The Sandwich, it's The Sausage itself. It's not Italian Sausage, it has it's own flavor apart from Italian Sausage. So you basically made an Italian Sausage sandwich.
Looks tasty but the ingredients in the meat make the sausage, it’s not typical Italian sausage that is used to make it, the sausage has its own recipe.
Yo Sam you have to put mayonnaise on that bun. It's actually best to put the mayonnaise on the bun and then grill it until it's golden. The mayonnaise in the bread mixes with the red sauce and it makes a fantastic flavor profile like a tomato cream sauce along with the meat and vegetables.
Grinders here in Northern Indiana... Same setup just on a crispy baggette or ciabata bread... garlic bread or not... Throw mozz over it stick it under the broiler... kind of like a pizza bread...
Okay we love all your videos, but I had to come on and ask what the flowering bush/ tree is in the background. Either we've never noticed it or maybe it just usually isn't in frame but it is gorgeous.
Nice one, it's like a Canadian Hoagie. In my youth, in Kingston Ontario, there was a take out called the Hoagie House. Basically the same thing as this. Delicious.
Love the “Yoo-per” reference… I’m from Michigan, but not the U.P. Moved out of state in 1990. This is the first time I’ve heard anyone ID the U.P. by initials since then!
Came for the sandwich build, stayed for the music transition.😉🤣
Came for the sandwich build, stayed for the big white T. 😃
Sitting here trying to decode it only to realize it’s an editing oops
@@faithwilson5170 Yup, looks lie this one escaped the edit room before everything finished rendering. Maybe Max will fix things and re-post.
Still unsure whether I just didn't get the joke.
Dont forget the “musical transition “ lol
Hey there Delilah
I filled in the musical transition in my head for you 😂
Same 😂
Yup catchy tune
By me it was bu-dum-tsss.
Yeah, they're not proofing videos thoroughly lately...
My music transition in my head won an Oscar, it was that good 😂
Born and raised in the U.P. and seeing STCG doing one of our traditional sammiches makes me so happy 😊 and yes, we are a bit rustic 😊
I live in the thumb and ya, you’re rustic. Only in the aspects of Michigan. The UP is nothing to where I grew up. Which is south central Wyoming. Yoops got nothing on how I grew up.
What do you think about him using the roasted red pepper sauce instead of tomato? I have to admit it sounds pretty delicious.
@@seattlefloyd yeah, that honestly sounds really good
Also born in the good old Yooper! Where are the pasty's I have been requested for Years NOW! Come on Sam and Fam! :-D
Rustic maybe, but pretty high end fancy, too. Check out Tracy's at the Roam Inn in Munising.
Proud yooper here. Glad to see our regional food on your channel. Great rendition of our classic.
I’m a “troll” from southern Michigan. He should make a pasty next!
@@BrownTrout1238 pasty not pizza
@@bobbiholliday5961 If I'm not mistaken, he did a pasty a while ago
Detroit style Pasty. Lmao, I’d eat that too.
Marquette representing here! Looks fabulous Sam ! Now, Eino and Toivo walk into a bar...
Oh man, Ralph’s got the money Cudighi . Awesome to see this on here ! Proud to be a Yooper
You killed it today with those music transitions
The music was uplifting and inspiring!
That sandwich looks delicious! I've got two more for you to try... Both are Puerto Rican sandwiches. The first is called a "Tripleta" (also called a Puerto Rican Cheesesteak). It has three types of meat on em (steak, roasted pork, & ham). The second is called a "Jibarito". This sandwich uses plantains instead of bread. I'd love to get your take on em. Thanks for all the great videos!
Ive been begging sam to make mofongo for the past 4 years!
Huh, I thought jibaritos are a Chicago thing. But +1 regardless of origin!
@@Edwin1457 that would be a good one!
I've been trying to get all my chef youtubers to do a jibarito for forever. Delicious
yeah, I'd like to see both of those!
As a Yooper, I need to see him make a pasty (Past-tee). That's the fundraiser done by most groups. The Cudighi is more of a specialty from one location. I only ever had one from this location. Pasties are made every where. Far more portable and sometimes need a little kechup.
Love the music, and of course the entire production.
Also, if you’re going to leave the onions on the heat at least don’t turn up the heat.
This is a good essential guide. However, the Cudighi I know contains nutmeg, cloves, cinnamon, and red wine in the sausage. I love the Yooper love from Sam though! Not a bad idea to put sauce on both buns either. This is hyper regional!
3:32
You are so right. He needs to buy Cudighi not Italian sausage to be true Yooper.
@@maryannmchaney9842 No he can't get it there he needs to make his own from scratch. I posted a recipe for him and told same to redo the segment.
Preach it bro, it's not the traditional Italian hot sausage.
Cudighi is an Italian-Yooper classic. Being a Yooper who now lives in Arizona, I miss the cudighi sandwich, but am glad that I can now make it at home.
And yeah, we are all a little rustic.
As a fellow Yooper who also lives in Arizona, I feel the same way. Usually the first thing I eat when I go back and thankfully my father in law brings some with when he visits.
Yooper here and so proud to see you doing a regional recipe (although a Pasty is also very common) I love cudighi sausage and sandwiches. Long time subscriber. love the show and thanks for checking out us Yoopers, eh!
I'm a troll - lol
Yoopers live in the U. P. They refer to those of us who live in the Lower Penisula as Trolls ... because we live below the bridge, The Mighty Mac.
The traditional cudighi sausage recipe differs just a little bit from Italian Sausage, but it's pretty similar. Every Italian in the Upper Peninsula has a tweaked recipe that's been handed down. Here is what i use in my sausage. I prefer Pork Loin because it's a bit leaner than Shoulder/Butt, but it's all personal preference.
10# Ground pork
2 Cups Red Wine
8 cloves garlic, crushed/minced
1 TBSP Garlic Powder
4 TBSP Salt
2 TBSP Pepper
1 Tsp Nutmeg
1/2 tsp cinnamon
1/2 tsp clove
1/2 tsp Allspice
2 TBSP crushed red pepper flakes, more if you like it spicier
Optional- 2 tsp fennel seed
Boil cinnamon, clove and garlic in the wine 5 minutes, remove from heat, let cool. Once cooled, mix all ingredients into the pork and ideally let sit overnight before you cook it. Goes amazing as a pizza topping or a sandwich.
Traditionally as a sandwich, we top with raw onion and yellow mustard. But it's expanded to pizza sauce, cheese, mushroom, pepper etc.
This is a true cudighi sausage recipe. Spoken like a true yooper.
Yep, It's not just an Italian sausage. I do like to use a spicey marinara for a sauce. Ok, now I'm craving a cudighi sandwich!! Born and raised in the U.P. but living in Colorado now.
@bradywilliams2666 I've got a couple pounds thawed out for the smoker tomorrow! Also, Ralph's in ishpeming used to ship frozen bulk if you don't want to make your own!
@@TheBucklessYooperI've heard they don't ship any more. But they've also been closed for renovations or something the last couple of times been up that way.
@JBLewis it's possible, I've been privileged to live a mile away my whole life lol. They are open 6 days a week now though since the remodel. A dispensary was put in the front half.
From Central IL with a brief stay in the UP.
Now that you’ve entered the yooper realm, we need the Sam take on U.P. pasties
Keeping us on our toes with the T and music transition 😂
Yooper here! Learned about you from my dad who has since passed away. This was so cool to see! Thank you 💕
I would really like to see Sam cooking some traditional german food on his way. Like Haxe, or Grützwurst mit Sauerkraut. 😅
That would be fun too.
that music transition was lit
I especially enjoyed the giant “T” that had me thinking my TV broke or something for a few seconds lol
From Michigan!!! Was so glad you guys are doing this!! Ishpeming has a place where they are soooo good!
Ralphs.
@@gaylewilhelm9706 That was my go to. The original owners sold half the building for a pot shop and his restaurant is gone. He now only does the cudighi and pizza and no more pastys :( Ralphs IMO always had the BEST cudighi.
Ralphs hot blend cudighi and a hot sauna is the best cure for sinus congestion!
@@TheBucklessYooper bless you friend!
@@karent3394 Aweee bummer. Happy to hear its still part way there.
I’m a Yooper der guy! That’s not a cudighi! Cudighi has its own special blend of spices! Ralph’s Italian Deli in Ishpeming is da bomb! Take a trip up here eh and try one!
Thank you. You can’t just take any Italian spicy sausage and make a cudighi. I liked the cudighi sausage on Tino’s pizza in Negaunee. The best pizza I’ve ever had and it’s not close and I’ve had pizza all over the US.
Love your show been watching for years. I am a Yooper too. Thanks for showing everyone a regional sandwich
As a Michigander, I gotta say this looks freaking fantastic! Gonna give your version a try. Great video guys! 👊🏼♥️
This sandwich is called a Stromboli not a yuper
I love what you did but cudighi is actually a specific sausage for the sandwich. It's simple to make and what you did would probably complement it quite well. The real sausage uses some red wine, and nutmeg, garlic and either clove or allspice.
This is insane to see this on here! Yoopers representing with a classic food.
This is a good essential guide. However, the Cudighi I know contains nutmeg, cloves, cinnamon, and red wine in the sausage. I love the Yooper love from Sam though! This is hyper regional!
Yoopers here!! We love your show and have tried lots of your recipes! The day you posted this we still have snow in some parts of the UP. So when you complain about your weather we laugh
I don't know if you guys have a fryer big enough, but I'd like to see your own take on a pork tenderloin sandwhich(/Texas tenderloin) like they make in Indiana/surrounding states.
Cudighi is made with red wine. Cudighi can be found in Northern Italy and in the U.P. There are a few recipes for it online. This looks great
Hey Sam; If you want to do a regional thing , you should try 'Pork Roll' a.k.a. Taylor Ham from New Jersey. It's the BOMB !!!
I was actually just gonna comment this!! I don't care what people call it, it is just heavenly lol!!
Everything from Jersey is shit.
Much
I had some Taylor Ham shipped to me in Ohio. Flipped my kids heads
Any of you remember the Taylor restaurant on the Atlantic City boardwalk near Resorts casino (Haddon Hall Hotel at the time)? My go-to as a kid for lunch when at the beach. Pork Roll with cheese on a toasted burger bun - heavenly!!! Still love it to this day (50+ years later)!
Michigan born and raised here. The UP is a different place :) Not bad, but it's different up there. I'm a troll because I live below (south of) the bridge (Mackinac).
I lived in Houghton for about a month back in the '80s. It was in April, there was still snow on the ground. It was beautiful, with super blue skies, could see the Northern Lights quite often. Felt like I was in Finland.
Detroit area here and headed to Mack Island for 1st time in July =)
This recipe looks delicious I wish you could have gotten your hands on some real Cudighi as its a bit different than regular Italian sausage. Its usually made with wine, nutmeg, allspice, cinnamon, salt and pepper and some spice to heat it up. Would definitely take this to the next level and add some next level flavor.
cudighi is a type of sausage that is from Italy, but a very specific part of Italy that doesnt use standard Italian spices, that you make into a cudighi sandwich, or "a cudighi". Sorry Sam, you didnt make "a cudighi", you just made a roasted red pepper Italian patty melt. but it looks good.
true, different sausage entirely, hence the name
I guarantee that there are many different versions in Michigan. 😂😂😂😂😂
Yep. Every family has their own recipe. But I can tell you none of them use standard Italian sausage.
@@TheVinceb100 i just buy it at the grocery store
It's not just Italian sausage though. At the very least it's soaked in red wine overnight, most people put cloves cinnamon and nutmeg in too.
Wow, thanks for the taste of home. I grew up in that little piece of the UP thats home to the cudighi.
Holy wah! I don’t have to go to Vango’s anymore! Now let’s see your take on the pasty. Thanks Sam!
Still need to do English Sunday lunch sandwich. We appreciate you in the UK for your representation of us.
The only important thing is to get genuine cudighi, a sweet Italian sausage. Toppings and sauce are flexible. Looks good though.
In Northeast Pennsylvania there is a popular pizza. It’s tomato, garlic and basil. The sauce is a white sauce. Not sure what it is. Maybe make that.
Man I've been subscribed for a while now and somehow missed this. But as someone that grew up in Marquette County (where cudighi originated) it's been a staple since I was young. Only thing I'll add is that what makes it cudighi is the spice blend used in the ground sausage, so it differentiates a little from Italian Sausage, although very close. If you ever find yourself in the Yoop definitely make sure to try a sandwich. This was really cool! Thanks for doing it
I'm a little newer to the channel but this recipe caught my eye. Just made it and it was amazing.
Absolutely loved it with the roasted red pepper sauce instead of tomato. Nice touch, Sam.
Very interesting transition at 7:30 lol!
The power of T! 😂
Sam! Love the regional food content. How about one of NE Ohio's favorites, the Mr. Hero Romanburger. Lets spread the word!
Definitely! I just had one for lunch.
Hey Sam! I don't believe I've ever seen you do a Filipino dish, which is honestly surprising to me since you do live in San Diego, which does have a pretty big Filipino community. Since you're returning with the regional videos, it would be great to see your take on Filipino cuisine, such as pancit, lumpia, tocino, or adobo.
OMG, lumpia is SO good!!! Never had it until about 5 yrs ago when I went to my brother's for Christmas. His wife is a ER nurse and she got the recipe from a co-worker. My SIL, her mom, her sister and I spent almost a whole day making over 200 of them for their Christmas party.
He has done adobo, Filipino stye recipes before. Seek.
As a yooper your version is yooper approved! Now we just have to get you to make pasties! But that’s a whole other subject…
My Dad is a upper and grew up in Calumet or Copper Harbor which we visited every summer as a kid in the 60's leaving Detroit especially while the riots were going crazy. Lots of Finns, Irish, Norwegians, Swede's, etc up there. My Dads family was from Slovenia and Scotland made a good living thru copper mine supplies. I loved going up there from Trolland but it took forever driving just to get to the Big Mac Bridge. Once there, while I was a kid...almost no tv, no radio, etc...we drove to the dump to watch bears maul each other...Beautiful country and local Native Tribes smoked a fish called "Chub" ? not sure if it was just a carp ? and it smelled bad one bite and it was awesome, while the stinky grease ran down your chin and arms. It took days to wash it off but was fun or eating pasties the copper miner's put in their hats to stay warm until lunch time. Pasty is a meat pie every family had their own favorite recipe...smothered in ketchup.. O my god are they good, Sam yours sounds awesome too.
Chub is definitely not carp. But, smoked sucker is one of the best smoked fish you could ever have. Even better than whitefish.
It's close, but this is just an Italian sausage sandwich! Real cudighi has nutmeg, clove, cinnamon, etc in comparison. It looks about the same, but would definitely taste different! Still happy to see one of our regional staples on display for a large audience
Agree, this is not a cudighi sandwich. It is an Italian sausage sandwich. Cudighi has a unique flavor profile.
7:30 this activated a sleeper agent somewhere out there
DO IT RIGHT SAMMY. Here is the recipe for the sausage.
Cudighi is a traditional Italian-American sausage that originated in the Upper Peninsula of Michigan. It is typically made from a mixture of ground pork and beef, seasoned with various spices and herbs. Here's a basic recipe for making cudighi:
Ingredients:
1 pound ground pork
1 pound ground beef
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon crushed red pepper flakes (adjust to your desired level of spiciness)
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup red wine
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup water (if needed)
Instructions:
In a large mixing bowl, combine the ground pork and beef. Mix them together until well combined.
Add the minced garlic, dried oregano, dried basil, dried thyme, paprika, crushed red pepper flakes, black pepper, salt, and ground nutmeg to the meat mixture. Mix well to evenly distribute the spices.
If using red wine, pour it into the mixture and continue mixing. The wine adds moisture and flavor, but it is optional.
Add the bread crumbs, grated Parmesan cheese, and chopped fresh parsley to the mixture. Mix everything together until all the ingredients are thoroughly combined. If the mixture seems dry, you can add a little water to achieve the desired consistency.
Once the cudighi mixture is ready, you can shape it into patties or form it into logs to fit the size of your buns or rolls.
Preheat a skillet or grill to medium-high heat. Cook the cudighi patties or logs for about 5-7 minutes per side until they are cooked through and nicely browned.
Serve the cudighi in buns or rolls with your favorite toppings, such as sautéed onions, peppers, or cheese.
Note: Cudighi is often enjoyed with marinara sauce or as a topping for pizza. You can customize the recipe by adjusting the spices and seasonings according to your taste preferences.
I grew up eating those sandwiches. I’m from Norway, MI and would go to the C&R bar in Aurora, WI (border of WI & MI). Good stuff! Thanks for making a version!
As a born and raised yooper, this is not the correct way to make this. You must start with plain ground sausage and add wine, garlic and several spices to it, leave it in the fridge overnight to let the spices meld with the meat, usually served on a bun with mozzarella cheese and pizza sauce. It can also be used in lasagna also or put on pizza.
Native Yooper here - That is a nice version of a cudighi that I'll have to try. These are so traditional here, but like all regional foods, every family has their own recipe. The only thing you have to be careful of is to not over-work the sausage meat, it'll get dense and tough as a hockey puck don't ja know...
I'm here for the Food Network shade 😂
I'm a troll (Yooper slang for Michiganders that live south of the bridge), and I've never heard of this sandwich before. Looks amazing! If I were to create this, I think I might do a half roasted red pepper/half tomato combination. Best of both worlds, I'd think. Keep rockin'!
I been following Sam for many years and now my kids are , they are learning how to cook and they use Sam as a reference ❤
Nice take on one of my home-town favorites.
Yooper here. Just gotta say how awesome it is you made a cudaghi. Grew up eating them and definitely my favorite food of all time. The actual meat itself is what makes it a cudaghi, but I love how you put your own twist on it, very cool. Yoopers represent!
I'm so excited for this episode! Please make a pasty! Another Yoop traditonal feast :)
Just so you know for future reference, a Yooper is only 'a little rustic' if they come from high-class stock. Your typical Yooper is pleasantly full-on rustic. When you have winters that can drop 6 ft. of snow or more, full-on rustic is the way to go. What California had recently is pretty common in the U.P.
Nice job on the cudighi!!! Keep this Yooper thing going!!
Another traditional favorite is the pasty!! Bring it!!!
The music transition was my favorite part
It's pretty great that the regular audience knows exactly what to fill in the"music transition" with. 😂
Sam, I'm from the U.P. nice job on the Sammy. Believe it or not, we have some good cooks UP this way and there are variations. Lol. We like our coodihey (pronunciation). Haha we also like our porchetta and pasties (not pasties on the ladies). Well we might like those as well. We are made up of polish, finish, Italians and a couple other nationalities. Looked awesome.
Sandwich looks delicious, especially red pepper sauce. I would put sauce on both sides of bun. Red pepper sauce would be great on pasta.
Music transition my favorite part. :) 7:51
That song friggin' slaps.
Native Yooper here. That version of cudighi sandwich looks delicious. I'm going to give it a try myself.
However, if you even once suggest trying gravy on a pasty, Yoopers will hunt you down like a dog.
Ketchup only!
My wife and I couldn't stop laughing at a part in this video. Last weekend I explained smoked paprika (which we use all the time) is made from dried sweet peppers. We then watched this and when you mix roasted red pepper with smoked paprika and said they went well together, my wife asked "so is he saying peppers go well with peppers?" Had to pause the video while we had a good laugh. I told her that I was sure you knew that's what paprika is but other viewers may not. Great recipe, will have to try!
Also, I'll have to try your BFF. I've used something essentially the same for decades. We call it AP (all purpose) seasoning. I make a big batch of it every 6 months and we blow through it all each time. I make enough for my house, and a group of friends to have a 6 month supply (so it's fresh and I don't have to make it constantly) and every one loves it. Looks like yours is close so I'll give it a whirl 😊
You get yuperlites and gold from Lake Superior, and now a sammich, nice.
I loved the silent "music transition" at 8:20-ish =)
Nevertheless, outstanding content, as always. =)
I was going to comment that Max f'd up 😅
Oh my, cudighi isn't a style of sandwich. Cudighi is actually THE sausage made with a mix of cloves, nutmeg, allspice, cinnamon and marinated in red wine for a few days. Appreciate the attempt but now you need to try a real one!
You should make the Dominican "Riki Taki". Its basically a steak sandwich with boiled eggs, cabbage and tomatoes on a panini. Grew up eating those all the time.
Hey Sam! Idea: Chicken Riggies on the flat top! It's based out of Utica, NY. Nowhere around NYC. It's also where Utica Greens are based out of. It's very popular around Upstate NY. I feel it has all the makings of a dish that could make it big in CA.
Sandwich looks great. Cudighi is the meat not the name of the sandwich. It's kinda like Italian sausage but way better. Only place you can get it is the UP and it's worth the trip.
Best music transitions yet! Also, that sandwich looks good.
That music transition though... respect.
Was stationed in the UP for years and never heard of a Cudighi. Will try this. You all made it look delicious. Thanks for your hard work...(Laugh) and your continued videos. One of my favorite channels for sure. Really, Thanks.
7:28 Favorite non food part 😂
Please make a korean marinated beef sandwich with kimch + seaweed mayo!! its delicious
Watching Sam pull out the hand blender for that shallow pot was like a jump scare.
Cudighi isn't The Sandwich, it's The Sausage itself. It's not Italian Sausage, it has it's own flavor apart from Italian Sausage. So you basically made an Italian Sausage sandwich.
rekt
That looks like a good italian sausage sandwich, but actual cudighi sausage is a pretty important ingredient in a cudighi sandwich.🙂
Looks tasty but the ingredients in the meat make the sausage, it’s not typical Italian sausage that is used to make it, the sausage has its own recipe.
Paprika and Red Bell Peppers go beautifully together because they're the same thing, different forms.
Yo Sam you have to put mayonnaise on that bun. It's actually best to put the mayonnaise on the bun and then grill it until it's golden.
The mayonnaise in the bread mixes with the red sauce and it makes a fantastic flavor profile like a tomato cream sauce along with the meat and vegetables.
Yet another great episode. Thanks guys. Just FYI, this one might have been the unfinished edit? Check the 7:30 mark.
Grinders here in Northern Indiana... Same setup just on a crispy baggette or ciabata bread... garlic bread or not... Throw mozz over it stick it under the broiler... kind of like a pizza bread...
These are great! I have seen so many... (2023)... thanks again!! :)
Yoopers are definitely rustic!
Smoked paprika and the bell peppers ( capsicums ) go well together cause the paprika is made from bell peppers ( capsicums ).
Don't know if someone mentioned it yet, but if you want to represent Yoopers, try a "Michigan pastie" recipe.
Okay we love all your videos, but I had to come on and ask what the flowering bush/ tree is in the background. Either we've never noticed it or maybe it just usually isn't in frame but it is gorgeous.
Nice one, it's like a Canadian Hoagie.
In my youth, in Kingston Ontario, there was a take out called the Hoagie House. Basically the same thing as this.
Delicious.
Max was def zooted on something with the amount of zooms and editing bloopers in here 🐲💨
Love the “Yoo-per” reference… I’m from Michigan, but not the U.P. Moved out of state in 1990. This is the first time I’ve heard anyone ID the U.P. by initials since then!
Proud yooper herentoo but the Cudighi is mostly found in Marquette county only..
love me some "music transition"
YEAH GIVE SOME OF THAT MUSIC TRANSITION WOOOOOOOOOOOO!!!!!!!!!!!!
That transition rocked so hard my spleen ruptured from the bass.
Cudighi, the sausage, is necessary to make Cudighi, the sandwich.
Regardless, that was still a nice-looking sandwich, eh?