Prepare the Meat: Begin by grinding your meat, ideally using a coarse grind for a better texture. You can use a mix of pork shoulder and some fat for a juicy sausage, or add beef if preferred.
Mix the Ingredients: In a large bowl, combine the ground meat with the garlic powder, paprika, fennel seeds, crushed red pepper, black pepper, salt, and sugar. Add cold water to the mixture to help the spices blend evenly into the meat.
Stuff the Sausage: If you're making traditional sausage links, stuff the seasoned meat mixture into sausage casings, twisting the sausages every 6-8 inches. If you prefer patties, form the sausage mixture into round, flat patties.
Let it Marinate: Cover the sausage and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
Cook the Sausage: Grill, pan-fry, or bake the sausages until they reach an internal temperature of 160°F and have a nice, golden-brown exterior. If cooking patties, ensure they are crispy on the outside but juicy on the inside.
Serve: Serve cudighi on a bun with your favorite toppings (e.g., onions, peppers, cheese) or use it as a pizza topping. It also works wonderfully alongside pasta or grilled vegetables.
