Cudighi (type of Italian Sausage)

Anyone ever try or make Cudighi? It is a somewhat spicy Italian sausage from Northern Italy but is only widespread found in the Upper Peninsula of Michigan. Original recipes are closely guarded and seldom shared as they have been passed down by generations. It can be served many ways in many Italian dishes. There seems to only be a few recipes for it when googled, anyone have experience with it?