Baked Salami
A whole kosher or Jewish-style salami scored in a crosshatch, coated with Ah-So sauce and baked at 350°F until it swells, crisps and bursts. Sandra's cocktail party sensation.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's note on this one says it all: this hors d'oeuvre causes quite a sensation at a cocktail party! A whole Jewish-style salami is scored all over in a crosshatch, coated with Ah-So sauce, a sweet and savory Chinese-style barbecue sauce, and baked until it swells, turns crusty and bursts open.
She insists on a Jewish salami; any kosher or Jewish-style salami is fine, in any size, and a full-size salami is very festive. Slice it and serve it warm with mustard and cocktail rye.
Ingredients
- 1 Jewish salami (any kosher or other Jewish-style salami; any size)
- Ah-So Sauce, to coat
Instructions
- Heat the oven. Preheat the oven to 350°F.
- Score. Cut a crosshatch pattern all over the salami, with the cut marks about 1 inch apart.
- Coat. Coat the salami with Ah-So Sauce and place it on a cookie sheet with edges.
- Bake. Bake at 350°F until the salami swells up, becomes crusty and bursts. This may take 45 minutes for a large salami. You have to watch this, but it is worth it.
Tips
- Line the pan with foil; the sauce caramelizes and drips.
- Smaller salamis are done sooner, so start checking after about 25 minutes.
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