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!
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!
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
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.
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.
@@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 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.
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)!
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
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
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!
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.
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.
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!
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.
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.
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 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.
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.
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'!
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.
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.
Every time I'm in the U.P. at my family's cabin, I smash one of these bad boys before a long day of fishing. The one i usually frequent uses half and half ground venison ground spiced pork with smoked mozzarella. I love your touch of using roasted red pepper sauce. Im definitely trying that next time i make them at home. 👏👏 Thanks for reppin' the U.P. sir!
Those Mezzetta roasted red peppers....they're bottled in my city and here in American Canyon, CA we get the FRESHEST of batches. Their pickled red onions are to die for.
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.
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
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.
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.
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.
OhGood Golly!!!! That looks ahhhmazing! Definitely will be making this one. Thanks..... Was wondering if you could please make or have you ever made.... "Smoked Dong Po Rou?" If not, can you please?
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 😂
Came for the sandwich build, stayed for the music transition.😉🤣
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...
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.
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!
You killed it today with those music transitions
The music was uplifting and inspiring!
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
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
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.
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
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.
Oh man, Ralph’s got the money Cudighi . Awesome to see this on here ! Proud to be a Yooper
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.
Keeping us on our toes with the T and music transition 😂
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.
Love your show been watching for years. I am a Yooper too. Thanks for showing everyone a regional sandwich
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 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.
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.
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)!
This is insane to see this on here! Yoopers representing with a classic food.
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
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
Yoopers are definitely rustic!
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
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
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.
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!
The only important thing is to get genuine cudighi, a sweet Italian sausage. Toppings and sauce are flexible. Looks good though.
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.
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 =)
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!
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.
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
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 especially enjoyed the giant “T” that had me thinking my TV broke or something for a few seconds lol
The music transition was my favorite part
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 so excited for this episode! Please make a pasty! Another Yoop traditonal feast :)
Very interesting transition at 7:30 lol!
The power of T! 😂
Please make a korean marinated beef sandwich with kimch + seaweed mayo!! its delicious
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.
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!
Proud yooper herentoo but the Cudighi is mostly found in Marquette county only..
Nice job on the cudighi!!! Keep this Yooper thing going!!
Another traditional favorite is the pasty!! Bring it!!!
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.
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…
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.
That music transition though... respect.
Wow, thanks for the taste of home. I grew up in that little piece of the UP thats home to the cudighi.
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 ❤
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'!
7:30 this activated a sleeper agent somewhere out there
Best music transitions yet! Also, that sandwich looks good.
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.
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.
Nice take on one of my home-town favorites.
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.
Music transition my favorite part. :) 7:51
That song friggin' slaps.
It's pretty great that the regular audience knows exactly what to fill in the"music transition" with. 😂
Every time I'm in the U.P. at my family's cabin, I smash one of these bad boys before a long day of fishing. The one i usually frequent uses half and half ground venison ground spiced pork with smoked mozzarella. I love your touch of using roasted red pepper sauce. Im definitely trying that next time i make them at home. 👏👏 Thanks for reppin' the U.P. sir!
Those Mezzetta roasted red peppers....they're bottled in my city and here in American Canyon, CA we get the FRESHEST of batches. Their pickled red onions are to die for.
Sandwich looks delicious, especially red pepper sauce. I would put sauce on both sides of bun. Red pepper sauce would be great on pasta.
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 😅
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.
Watching Sam pull out the hand blender for that shallow pot was like a jump scare.
I'm here for the Food Network shade 😂
You get yuperlites and gold from Lake Superior, and now a sammich, nice.
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.
Love a good music transition
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.
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
When I get around to trying this, I will use the blended red pepper; but the next time after that, I'm going to blend gardiniere.
OMG, this with your “Everyday Tomato Sauce” for dipping. Yummy
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.
Need to do a utah and Idaho favorite. Funeral Potatoes.
YEAH GIVE SOME OF THAT MUSIC TRANSITION WOOOOOOOOOOOO!!!!!!!!!!!!
That transition rocked so hard my spleen ruptured from the bass.
Smoked paprika and the bell peppers ( capsicums ) go well together cause the paprika is made from bell peppers ( capsicums ).
I’m over here trying to watch ya’ll build this good looking sandwich and your making me think my phone is broken with the “music transition”🤣😭
Yoopers love Sam, Max and Chance ❤️ Love the sandwich 🥪
Don't know if someone mentioned it yet, but if you want to represent Yoopers, try a "Michigan pastie" recipe.
Paprika and Red Bell Peppers go beautifully together because they're the same thing, different forms.
*THAT music transition.*
Stayed for the ‘music transition’
OhGood Golly!!!! That looks ahhhmazing! Definitely will be making this one. Thanks.....
Was wondering if you could please make or have you ever made.... "Smoked Dong Po Rou?"
If not, can you please?
love using Poblano peppers
Cudighi is not just italion sausage . it has cinnamon and cardimum mixed in the sausage. Cudighi is the sausage not the sandwich.
The best music transitions I've ever heard!
Yet another great episode. Thanks guys. Just FYI, this one might have been the unfinished edit? Check the 7:30 mark.
Wow. Someone really dropped the ball with this editing
Max was def zooted on something with the amount of zooms and editing bloopers in here 🐲💨
I think you mistakenly made a Portuguese 🥖 🇵🇹
Cheers from San Diego California
I made the spice bag. Seriously tasty. My wife cleaned the plate.