05/07/2026
Many of you may know that the name Superior Medicare Advisors, comes from my childhood hometown. I grew up in the Upper Peninsula of Michigan on the shores of Lake Superior.
The cudighi sandwich (picture below) is something that I miss very much.
Here is a recipe for you to try: Serves 20
Ingredients
Cudighi Sausage
5 lbs Ground pork
2 Tablespoons Kosher salt
1 teaspoon Black pepper
1⁄2 teaspoon Garlic powder
1⁄2 teaspoon Cinnamon
1⁄2 teaspoon Nutmeg
1⁄2 teaspoon Allspice
3⁄4 cup Dry red wine
5 cloves Garlic
2 Cinnamon sticks
2 Whole cloves
Sandwich
Cudighi sausage patties
French or Italian-style sub buns
Marinara sauce
Sliced mozzarella cheese
Cubanelle peppers (or yellow bell peppers)
White mushrooms
Yellow onion
Olive oil
Directions
Cudighi Sausage
Combine red wine, garlic cloves, cinnamon sticks, and whole cloves in a small saucepan. Heat to a simmer over low heat. Simmer on low for 20 minutes. Then strain the mixture, saving the liquid and discarding the solids. Alternatively, use a spice steeping for simmering the solids. Transfer the infused wine to an airtight container and refrigerate until cold.
Combine the Kosher salt, black pepper, garlic powder, allspice, nutmeg, and cinnamon. Then sprinkle the seasoning mix into the ground meat and mix into the meat by hand or with a stand mixer.
Pour the cold wine onto the meat and continue mixing. Mix until liquid is absorbed and the meat mixture is quite sticky.
Form a handful of the meat into a long, narrow, thin patty (that is slightly larger than the sub bun you will be using for the sandwich).
Sandwich
Slice the onion and pepper into long, thin strips. Cut the mushrooms into thin slices.
Heat a large skillet or griddle and cook sausage patty over medium-high heat. Place a weight or press on top of the patty to prevent swelling or warping. Cook for a few minutes until a deep crust forms. Then carefully flip the patty and repeat for the other side.
When patty is close to being finished, lay slices of mozzarella cheese over top and place a lid or cover over top to allow the cheese to steam and melt. Remove patty from heat when patty’s internal temperature reaches 165 degrees Fahrenheit.
Separately, heat some olive oil in a skillet or on the griddle. Then saute the onion, mushroom, and pepper over medium-high heat, adding a pinch of Kosher salt. Move them around every minute or two, and cook until they are slightly tender but not limp and soggy.
Using olive oil or butter, toast the insides of the sub bun on a skillet or griddle.
Build sandwich by spreading marinara sauce on the insides of the top and bottom bun. Then lay down the sausage patty on the bottom bun. Then pile on some sauteed veggies, and set the top bun in place.
