Growing up in the UP there were Pasties, traditional meat and vegetables wrapped in a pie crust so you could take it with you. An Italian sausage called Cuddigi made with red wine cinnamon and wine. Its best fried like a hamburger and served on a hard roll with sauteed mushrooms and onion, marinara and a slice of provolone cheese.
Moving to Wisconsin I was introduced to a common Christmas appetizer, raw ground sirloin "steak tarrar", not a huge fan. Scrapple has been mentioned and though its not a regional food to Wisconsin, it is produced by the Jones's Dairy Farm meat company. Most of it is shipped to Eastern PA for sale. I have bought it at their outlet store and it is actually very good.
