Baked Salami Recipes

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BAKED SALAMI



Baked Salami image

I found this recipe years ago. My first thought was that it was strange, but decided to keep it anyway. I have made this many times since and it is one of the first appetizers to go! It is simple enough for football parties or nice enough for cocktail parties. Be careful when you slice the salami so that all the slices are on the same side. The salami has a tendency to twist! Serve with crackers.

Provided by Kathy Bezemes Walstrom

Categories     Appetizers and Snacks     Meat and Poultry

Time 1h55m

Yield 50

Number Of Ingredients 3

1 (2 pound) whole salami, casing removed
1 cup brown sugar
1 (16 ounce) bottle prepared barbecue sauce

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with aluminum foil.
  • Partially slice the salami into 1/4-inch thick slices, making sure the cuts do not go all the way through. Place the salami into the prepared baking dish, and bake for 1 hour. Drain off the grease.
  • Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar is dissolved. Pour about 2 cups of the sauce over the salami, and retain the rest for basting. Return the salami to the oven and bake for 45 minutes more, basting occasionally with the reserved sauce. Serve on a platter with a knife so guests can cut their own slices.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 8.3 g, Cholesterol 18.2 mg, Fat 5.5 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 467.9 mg, Sugar 6.6 g

BAKED SALAMI



Baked Salami image

This is a great appetizer served with slices of light or dark rye bread. The proportions of marmalade and mustard used are up to you. I usually just slather enough on the top to cover the whole salami....you may use less than specified, or more. Servings depends on the size of the salami used.

Provided by dojemi

Categories     Meat

Time 4h15m

Yield 1 salami

Number Of Ingredients 3

1 whole salami (any size)
1/2-1 cup orange marmalade
1/2-1 cup Dijon mustard

Steps:

  • Slice salami about 1/8 to 1/4 inch thick (your preference), but not all the way through.
  • Leave it intact enough at the bottom so it will hold together.
  • Top with the Marmalade and Dijon mustard.
  • Enough to cover the whole top of the salami.
  • Wrap in foil and bake in a slow oven for 4 hours.
  • Once plated, cut through the salami leaving sandwich size pieces but the presentation should still look like a whole salami.

Nutrition Facts : Calories 738, Fat 27.2, SaturatedFat 10.2, Cholesterol 71, Sodium 2642.7, Carbohydrate 114.6, Fiber 5.2, Sugar 98.6, Protein 18.5

BAKED SALAMI



BAKED SALAMI image

Categories     Beef     Appetizer     Bake

Yield Serves a small crowd.

Number Of Ingredients 3

1 large soft salami (I like to use Hebrew National, but it is hard to find. I have bought it at Costco.)
1 1/2 cups honey mustard
1 1/2 cups apricot or peach jam

Steps:

  • Preheat oven to 275?. In a small sauce pan, over medium heat, combine mustard and jam. Stir constantly until mixture is well combines and bubbly. Place salami on wire rack on a cookie sheet. (Hint: Spray the cookie sheet with non-stick baking spray for easier clean-up.) Make 6-8 diagonal slits in the top of the salami. This will let the fat drip out and marinade drip in during baking. Brush mustard mixture onto salami. Bake for 4-5 hours, basting every 45 minutes to an hour. Slice and serve with mustard for dipping and crackers.

SALAMI CRISPS WITH SOUR CREAM AND BASIL



Salami Crisps with Sour Cream and Basil image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 24 pieces

Number Of Ingredients 3

24 (1/8-inch to 1/4-inch) slices Italian dry Genoa salami (about 4 ounces)
1/3 cup sour cream
3 tablespoons thinly sliced fresh basil leaves

Steps:

  • Preheat the oven to 325 degrees F.
  • Line 2 heavy large baking sheets with aluminum foil. Arrange the salami in a single layer over the baking sheets. Bake until the salami slices are amber brown, watching closely to ensure they brown evenly, about 15 minutes. Transfer the salami crisps to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.
  • Spoon a dollop of sour cream on top of each salami crisp. Sprinkle the basil over and serve.
  • Do-Ahead Tip: The salami crisps can be made 8 hours ahead. Store in airtight containers and keep at room temperature.
  • RECOMMENDED WINE #1: Ferrari Brut Methodo Classico N/V
  • REGION/ORIGIN: Trentino
  • GRAPE/VARIETAL: Chardonnay and Pinot Noir
  • RECOMMENDED WINE #2: La Valentina Montepulciano d'Abuzzo 2002
  • REGION/ORIGIN: Spoltore, Abruzzo
  • GRAPE/VARIETAL: Montepulciano d'Abruzzo

SALAMI CHIPS



Salami Chips image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 15m

Yield 8 servings (about 16 slices)

Number Of Ingredients 1

8 ounces Genoa salami, thinly sliced

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the salami slices on a baking sheet, leaving a bit of space between each slice. Bake until the edges are crispy and stiff, about 10 minutes. Transfer the salami chips to a paper towel-lined plate to remove any excess fat. Serve immediately or store, refrigerated, in an airtight container.

HOMEMADE SALAMI



Homemade Salami image

This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.

Provided by BLUIC

Time P1DT1h45m

Yield 30

Number Of Ingredients 8

2 pounds ground beef
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon mustard seed
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon coarsely ground black pepper
1 teaspoon red pepper flakes
1 teaspoon liquid smoke flavoring

Steps:

  • In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
  • Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

Nutrition Facts : Calories 96.5 calories, Carbohydrate 0.2 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 485.8 mg

PENNE SALAMI BAKE



Penne Salami Bake image

Make and share this Penne Salami Bake recipe from Food.com.

Provided by Jellyqueen

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups penne pasta, uncooked measurement
1 small onion, diced
1 garlic clove, minced
3 tablespoons olive oil
1 (14 ounce) can diced tomatoes, drained
2 tablespoons tomato paste
1 medium green sweet pepper, chopped
1/3 lb salami, cubed
1 (4 ounce) can black olives, sliced style
1 cup swiss cheese, grated
1 cup cheddar cheese, grated
salt and pepper

Steps:

  • Cook pasta according to package directions, drain and set aside.
  • Preheat oven to 350 Degrees F.
  • In a large skillet, saute the onion and garlic in olive oil until tender.
  • Stir in tomatoes, tomato paste, peppers, salami, olives, salt, and pepper.
  • Simmer, uncovered, for 5 minutes.
  • Remove from heat and stir in pasta.
  • Spoon 1/2 of the mixture into a 2 quart baking dish and sprinkle 1/2 the cheese on top, repeat with the other half of mixture and cheese.
  • Place in oven and bake 15 miunutes.

Nutrition Facts : Calories 663, Fat 39.8, SaturatedFat 16.5, Cholesterol 81.3, Sodium 938, Carbohydrate 54.6, Fiber 9, Sugar 6.1, Protein 24.9

SALAMI CRISPS



Salami Crisps image

Salami chips.

Categories     Pork     Bake     Low Carb     Kid-Friendly     Quick & Easy     Back to School     Gourmet     Small Plates

Yield Makes 24

Number Of Ingredients 3

24 paper-thin slices (4-inch rounds) Genoa salami (1/4 lb)
Special Equipment
parchment paper

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
  • Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)

PENNE SALAMI BAKE



Penne Salami Bake image

"This entree is so versatile that you can add whatever veggies you have on hand," relates Tanya Murray of Olympia, Washington. "I've tossed in a variety of produce, including mushrooms, peas, broccoli, zucchini and pattypan squash. Just saute them right along with the onion and garlic."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4-6 servings.

Number Of Ingredients 13

2 cups uncooked penne pasta
1 small onion, diced
3 tablespoons olive oil
1 garlic clove, minced
2 cups canned diced tomatoes, drained
1 tablespoon tomato paste
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/3 pound salami, cubed
10 pitted ripe olives, halved
Salt and pepper
1 cup shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

Steps:

  • Cook pasta according to package directions. Drain and set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, green and sweet red peppers, salami, olives, salt and pepper. Simmer, uncovered, for 5 minutes. , Remove from the heat; stir in pasta. Combine cheeses. Spoon half of pasta mixture into a greased 2-qt. baking dish. Sprinkle with 1-1/3 cups cheese. Layer with remaining pasta and cheese. , Bake, uncovered, at 350° for 15-20 minutes or until bubbly and cheese is melted.

Nutrition Facts :

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