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Cudighi sandwich

The Cudighi Sandwich : An Upper Michigan Classic

Even after hearing it, we’re not sure how to pronounce it either, but we knew right away it’s a dish we needed to convert for campsite convenience. Mix it up ahead of time and cook it up in camp – couldn’t be easier.

The Cudighi Sandwich : An Upper Michigan Classic
  • 2 lbs. ground pork (at least 25% fat if you can find it)
  • 1 Tbsp. salt
  • ½ tsp. fresh ground black pepper
  • ¼ tsp. ground cinnamon
  • ¼ tsp. curry powder
  • ¼ tsp. ground cloves
  • ¼ tsp. ground nutmeg
  • ¼ tsp. Allspice
  • ½ cup chicken or vegetable stock
  • 1 Tbps. red wine vinegar
  • 3 cloves garlic - smashed
  • 1 cinnamon stick
  • 1 whole clove
  1. In saucepan combine stock, vinegar, garlic, cinnamon stick, and whole clove. Bring to boil and simmer for 5 minutes. Remove from heat and allow to cool to room temperature.
  2. In large bowl combine salt, pepper, and ground spices. Shake to get them to mix well.
  3. Add ground pork to bowl and knead the meat until the spice is well distributed.
  4. Strain the cooled stock and add to meat. Knead only until stock is worked into the meat.
  5. Place in 1 gallon zipper top bag and store in refrigerator for at least 24 hours (2-3 days is better).
  6. At the campfire, you can either heat your cast iron skillet and loose fry the cudighi or make patties and grill directly over the fire. Cook until there’s no pink left inside of the meat.
  7. Serve on a roll with cheese and tomato sauce or add “the works” which are roasted peppers, fried onions, and or sauteed mushrooms.


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