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Cudighi

From the kitchen of Kevin Taylor, the BBQ GuruThis is a sausage that is indigenous to a very small geographic location. The Iron Mountain, Michigan area is populated by many Italians that settled here. These Italians came from the Northern regions of Italy, around the Austrian border, and their cooking was greatly influenced by Austria and France. Northern Italian cooking is quite different than the more popular Sicilian (Southern) cooking. It has sweeter sauces and most of the recipes do not use fennel. This is a sausage that I grew up with and upon leaving found that it is nowhere to be found. So, I had to learn to make it myself. It is rather unique and I am sure you probably never tasted anything quite like it. Hope you enjoy it!1 (6 pound) pork butt
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 to 1 cup dry red wine
6 garlic cloves
1 cinnamon stick
1 cloveHave the pork coarse ground and DO NOT have fat trimmed (you want about 25% fat). Put through the meat grinder TWICE.Mix the following ingredients together: salt, pepper, cinnamon, nutmeg and allspice. Work into ground pork with your hands.Combine wine, cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.Strain this mixture, reserving the liquid and work the liquid into the meat.Let meat season in refrigerator for 2-3 days.Some serving suggestions
You can make this into links or leave in bulk. We use it in all of our Italian cooking�lasagna, pizza, etc. You can also serve this as a sandwich, either grilled or pan fried. Many people ate these sandwiches with mustard and onions�..but the most popular way was to top with mozzarella cheese and some spaghetti sauce�.you could add some green peppers and mushrooms too.Another way to serve this was as an appetizer with cheese and crackers. To do this, roll the sausage into a summer sausage-like log. Wrap this in foil (doesn�t have to be airtight) and boil in water for 45 minutes. Let cool and serve slices.

Bratwurst
BratwurstFrom the kitchen of Kevin Taylor, the BBQ Guru1 (5 pound) pork butt3 1/2 teaspoons kosher (coarse) salt5 teaspoons white pepper2 teaspoons nutmeg1 1/2 teaspoons granulated sugar1/2 teaspoon ginger1/2 teaspoon MSG1 cup cold waterGrind por (Upload by user)

Chorizo
ChorizoFrom the kitchen of Kevin Taylor, the BBQ Guru1 pound pork loin2 tablespoons chili powder2 tablespoons vinegar2 cloves garlic, crushed1 teaspoon kosher (coarse) salt1/2 teaspoon dried oregano1/4 teaspoon cumin powderThis is one of the few saus (Upload by user)

Kielbasa
KielbasaFrom the kitchen of Kevin Taylor, the BBQ Guru1 (5 pound) pork butt2 1/2 tablespoons kosher (coarse) salt1/2 tablespoon sugar1 tablespoon black pepper, coarsely ground1 tablespoon garlic powder4 teaspoons marjoram1 1/4 teaspoons allspice1/2 teas (Upload by user)

Summer sausage (mettwurst)
Summer Sausage (Mettwurst)From the kitchen of Kevin Taylor, the BBQ Guru1 (2 1/2 pound) pork butt1 1/2 pounds beef chuck1 tablespoon kosher (coarse) salt1 1/2 tablespoons black pepper4 teaspoons Tender Quick3 teaspoons garlic powder1 teaspoon sugar1/2 t (Upload by user)

Texas hot links
Texas Hot LinksFrom the kitchen of Kevin Taylor, the BBQ Guru1 (6 pound) pork butt1 bottle beer2 tablespoons black pepper, coarsely ground2 tablespoons red pepper, crushed2 tablespoons cayenne pepper2 tablespoons paprika3 tablespoons kosher (coarse) saltbr (Upload by user)

Kevi`s award winning chili
Before the recipe, here are some myths and tips in making a GREAT bowl of red...Chili does NOT have to cook for several hours! In contests you generally have only about 1 1 1/2 hours for the cooking phase. Besides, after a few hours the "maters" will turn very acidic and ruin t (Upload by user)

Wisconsin cheddar soup veloute
Wisconsin Cheddar Soup VelouteFrom the family vaults of Kevin Taylor, the BBQ Guru4 cups chicken stock 2 leeks, white part only 1/2 cup chopped onion1/3 cup chopped celery6 sprigs fresh parsley1/2 teaspoon turmeric 1 1/2 cups Wisconsin Cheddar cheese 1/ (Upload by user)

Nona`s leftover meat soup
Nona`s Leftover Meat Soup1 pound meat, fresh or leftover 6 cups chicken stock 6 ounces tomato paste 1 cup rice, uncooked 2 tablespoons olive oil 1/4 onion, minced 5 garlic cloves, minced 1 tablespoon dried parsley1 tablespoon dried oregano1 teaspoon ro (Upload by user)

Al Roker`s World Championship BBQ Rub
Al Roker`s World Famous BBQ Rub1 cup brown sugar1/2 cup freshly ground black pepper1/2 cup salt1/2 cup adobo3/4 cup paprika3/4 cup chili powder2 tablespoons each cinnamon and allspiceMix all ingredients together mixing well. Store in an airtight container.Use (Upload by user)

Spanish Rib Sauce
Spanish Rib SauceThis is an old recipe that I have been using for YEARS. I used it last with some baby back ribs...so good!1 cup catsup1 cup water1/4 cup apple cider vinegar1 tablespoon Worcestershire sauce2 cloves garlic, minced2 tablespoons brown sugar2 tablespoon (Upload by user)
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Ace High Barbecue Sauce
Ace High Barbecue Sauce This is from a book of old cowboy recipes, collected by `Wild Wes` Medley, the Rodeo Champion, and published by him as iThe Original Cowboy Cookbook/i. If you can find a copy, cherish it. 1 cup strong black coffee1 cup Worcestershire sauce1 cup catsup1/2 (Upload by user)
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Topeka BBQ Sauce
Topeka BBQ Sauce2 cups water3/4 cup light corn syrup1 small can tomato paste1/2 cup cider vinegar3 tablespoons molasses3 tablespoons dark brown sugar1 teaspoon Liquid Smoke1/2 teaspoon salt1/4 teaspoon onion powder1/4 teaspoon pepper1/8 teaspoon paprika (Upload by user)
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Shish Kabob Marinade
Shish Kabob MarinadeI use this all the time and it works with any kind of meat. I especially like it with sirloin, and like to marinate overnight for added flavor. Brush marinade over veggies also when cooking.3/4 cup oil1/2 cup honey3 tablespoons vinegar3 tablespoons soy sauce (Upload by user)
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Steak Marinade
Steak MarinadeEnough to marinate a 1 or 2 pound steak.1/3 cup red wine vinegar1 tablespoon oil1 tablespoon Dijon mustard2 teaspoons minced garlic1 teaspoon Trader Joe`s barbecue seasoning or your choiceDash of freshly ground pepperPlace all ingredients in a 1 gal (Upload by user)
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Stillhouse Barbecue Sauce
Stillhouse Barbecue SauceNote: Lynchburg style barbecue sauce tangy, sweet and spicy. Brush it on at the end of grilling and serve additional sauce warm on the side. This tastes great on flank steak, chicken or pork tenderloin.1 cup ketchup1 cup cider vinegar1 cup Jack Daniel`s T (Upload by user)
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Teriyaki Sauce
Teriyaki Sauce1 cup soy sauce1 cup water2 tablespoons vinegar2 tablespoons brown sugar1 teaspoon dry mustard1/2 teaspoon powdered ginger1/2 teaspoon garlic powderMarinate steaks overnight. Grill. (Upload by user)
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