Please enter the email you’re using for this account.
Warmed salami is not a new idea, and most recipes are similar versions with some slight twists. I like to mix barbecue sauce with sweet and savory seasonings and cut the salami in a stunning lattice so that it looks as good as it tastes. You can use almost any sauce or combination with great results.
1 (2-pound) whole salami
1/2 cup store-bought smoky barbecue sauce (not too sweet)
3 tablespoons Haddar Dijon Mustard
1/2 cup Tuscanini Raspberry or apricot preserves (or duck sauce)
2 teaspoons fresh chopped garlic
3 tablespoons Boondocks Whiskey (or bourbon or brandy)
Slice salami on an angle, about half an inch thick, but not all the way through, then slice salami on the opposite angle, about half an inch thick, but not all the way through. This should create a criss-cross pattern that will open as you cook it. Place in a ziplock bag or an oven-safe dish.
In a small saucepan, whisk barbecue sauce, Dijon mustard, preserves, garlic and whiskey over medium heat until slightly thickened, about five minutes. Set aside 1/3 cup to use as a dipping sauce. Let cool slightly.
Pour sauce over salami, brushing to get sauce into all the slices. Cover or seal the bag and let marinate for at least one hour and up to overnight.
Preheat oven to 375 degrees Fahrenheit.
Place salami and sauce in an oven-safe dish. Cook uncovered for about 15 minutes. Baste with pan sauce and cook for another five minutes. Serve warm. To reheat, wrap tightly in foil. Serve with reserved sauce.
Photo and Styling by Chay Berger
How Would You
Rate this recipe?
Please log in to rate
Reviews