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Cudighi (/ ˈ k ʊ d ə ɡ iː /) is an Italian-American dish consisting of a spicy Italian sausage seasoned with sweet spices that can be bought in links or served as a sandwich on a long, hard roll, often with mozzarella cheese and tomato sauce. It is primarily found in the Upper Peninsula of Michigan in the Midwestern United States.
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
Salumi are Italian cured meat products and predominantly made from pork. Only sausage versions of salami are listed below. See the salami article and Category:Salumi for additional varieties. Ciauscolo – Variety of Italian salame; Cotechino Modena – Type of Italian sausage; Genoa salami – Variety of sausage; Mortadella – Large Italian ...
This easy dinner harnesses the power of Italian sausage, jarred marinara, and gnocchi to make an extra-satisfying dish with minimal prep. Get the One-Pan Cheesy Sausage Gnocchi recipe . Andrew bui
30-Minute Italian Sausage and Pepper Soup Chad A Elick Italian Sausage and Pepper Soup is a broth-based soup packed with hot Italian sausage, bell peppers, tomatoes, onion and garlic.
These are minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, which is then aged for 3-6 months. [3] The spicy mixture is scooped out as needed. [4] 'Nduja is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes. [5]
This easy dinner combines ginger-garlic meatballs and a spicy red curry coconut milk sauce to create a flavorful dish that's both comforting and packed with bold, aromatic spices.
In North America, Italian sausage most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel or anise as the primary seasoning. In Italy, a wide variety of sausages , very different from the American product, are made.