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.

Dairy-freeNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Whole baked salami scored and glazed on a cutting board with toothpicks and toasted bread rounds
  • Prep 10 min
  • Cook 45 min
  • Total 55 min
  • Yield 1 salami

Updated

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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

  1. Heat the oven. Preheat the oven to 350°F.
  2. Score. Cut a crosshatch pattern all over the salami, with the cut marks about 1 inch apart.
  3. Coat. Coat the salami with Ah-So Sauce and place it on a cookie sheet with edges.
  4. 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.

Dairy-freeNo added sugar

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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