Oven Baked European Style Salami Recipes

DUTCH OVEN BAKED SPAGHETTI WITH CHICKEN AND SAUSAGE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the middle of the oven.
• Heat a 6 1/2 quart Dutch oven on the stove over high heat. Sear chicken thighs, skin-side first, in the hot Dutch oven, flipping over halfway, until browned, 6 minutes. Season with Italian seasoning, salt, and black pepper. Transfer chicken to a plate, skin-side down. Drizzle vinegar on top.
• Add sausage and mushrooms to the Dutch oven over medium-high heat. Cook until sausage is browned, 3 to 5 minutes, adding a little vinegar if the pan is too dry. Drain and discard grease. Pour spaghetti sauce into the Dutch oven and stir. Return chicken to the Dutch oven, skin-side up, leaving skin exposed above the sauce. Cook until sauce begins to bubble, 3 to 5 minutes.
• Transfer Dutch oven to the preheated oven and bake 30 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until partially cooked, about 4 minutes. Drain and rinse with cold water to stop the cooking process.
• Remove Dutch oven from oven and add cooked spaghetti noodles on top. Use tongs to pull chicken thighs above the noodles and to push noodles down into sauce. Top everything with shredded Italian cheese blend and return Dutch oven to the oven for 10 minutes more. Turn on the broiler and broil 5 minutes.
• Remove Dutch oven and let cool about 10 minutes before serving.

BAKED SUMMER SAUSAGE WITH APRICOT MUSTARD GLAZE

Steps:

• Preheat the oven to 325F.
• Line the baking sheet with parchment paper.
• In a bowl, mix the apricot jam, Dijon mustard and brown sugar.
• Slice the summer sausage three quarters of the way through (accordion style) into 1/8-inch slices, so the slices are connected at the bottom.
• Put the summer sausage on a baking sheet and brush with half of the glaze. Get some of the glaze in between the slices by using a pastry brush or a spoon. Reserve the remaining glaze.
• Put the summer sausage in the oven and bake for 25 minutes.
• Remove the summer sausage from the oven and brush with the remaining glaze. At this point, the spaces between the slices should have opened and it will be easy to get the glaze in between the slices.
• Put the summer sausage back in the oven and bake for 20 more minutes.
• Serve this glazed summer sausage warm (it can be reheated in a microwave if needed).

HOMEMADE SALAMI

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.

OVEN BAKED SAUERKRAUT & SAUSAGE

Steps:

• Drain, rinse and squeeze dry (but not bone dry) the sauerkraut. Add it to the bottom of a casserole dish large enough to hold the sausage in one layer.
• Sprinkle the sauerkraut with salt and pepper and 1 tbsp of So Nourished brown sugar substitute.
• Top with the sausage and prick the each sausage with a fork in 4-5 places.
• Bake uncovered at 350-F for about 45 minutes or until the sausage have reached an internal temperature of 165-F.

TOP 10 POLISH SAUSAGE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Polish sausage recipe in 30 minutes or less!

BAKED SAUSAGE AND HAZELNUT-CHOCOLATE PANINI

Steps:

• Preheat oven to 450 degrees F.
• In a large saute pan over medium-high heat, cook sausages until all sides are brown. Slice lengthwise.
• Slice bread lengthwise and spread bottoms with hazelnut chocolate spread. Store the remaining chocolate hazelnut spread in a cool dry place.
• Place sausages on hazelnut chocolate spread. Bake sandwich in oven until bread is lightly toasted.

OVEN BAKED, EUROPEAN STYLE SALAMI

Steps:

• Combine all the ingredients in a bowl and blend well. Shape the meat into 3 logs about 8 inches long. Wrap tightly in a few layers of cheesecloth and tie the ends tightly with cotton twine. Refrigerate overnight.
• Preheat the oven to 200 to 225.
• Place the logs directly on the middle oven rack with a pan on the lower rack to catch any drippings. Cook for 6 - 8 hours.
• The logs will be cooked in five hours. Over the next 3 hours, they will become drier. To discover how dry you prefer the salami to be, you could remove one of the 3 logs from the oven after six hours, one after seven hours and finally after eight hours. Mark the log so you will know your preference.
• When done, place the logs on a cookie rack and allow to cool. Remove the cheesecloth before slicing.

EASY BAKED RISOTTO

Steps:

• Gather the ingredients. Heat the oven to 400 F.
• In a heavy, ovenproof saucepan with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and garlic; sauté and stir for 4 to 5 minutes until translucent.
• Add the rice; cook and stir for 4 to 5 minutes longer.
• Add the broth, basil , salt, and pepper and bring to a simmer, stirring frequently.
• Cover the pan with foil, then add the lid. Place in the oven.
• Bake for 20 minutes, then carefully remove from the oven, remove the lid and foil, and stir thoroughly.
• Return the foil and lid and place back in ​the oven.
• Bake 5 minutes longer. Test the rice to see if it's done; it should be slightly firm in the center. If the rice isn't done, cover and return to the oven and bake 5 to 10 minutes longer.
• When the rice is done, stir in the cheese and butter . Cover and let stand for 5 minutes before serving.