Kosher cuisine is no stranger to salami. A lot of tasty dishes are made with salami or other cured deli meats. With it's sweet and tangy sauce and oven baked caramelized crust, our kosher baked salami recipe takes deli meats to a new level.
Oven Baked Salami Is Easy To Make
This recipe tastes like it should be a lot harder to make than it is. Any time that sweet and sour are combined in the right way the flavors take on a beautiful complexity. This recipe can be made with ingredients that you most likely have at home already and is done in under 90 minutes!
The Caramelized Crust Is The Best Part
The high sugar content of the sauce means that as it cooks it will begin to caramelize. This is the process of the sugar breaking down into a gooey delight. About halfway through the cooking process you should spoon some of the sauce over the top of the salami as this will help it along. After the salami is uncovered but before it goes back into the oven make sure to spoon some of the sauce over the top again. It will be thicker and darker this time but trust me do not skip this step. During the final ten minutes while the salami bakes uncovered, the sauce on top will finish breaking down and harden slightly. The hardening is the formation of the crust. Biting into that crunchy, chewy, sweet condensed sauce crust is the best part of the kosher baked salami recipe.
Make Sure To Create Enough Space For The Sauce
This kosher sweet and tangy baked salami recipe is so tasty because of the amount of sauce it requires. The reason it needs so much sauce is because you need to make sure to get it into all of the incision points that were created before pouring the sauce. Make sure to spend a few minutes stretching out the salami over the cross sections. This will insure that you have opened it up enough to get the sauce into all of the cuts along the salami. Stretch it again as you are applying the sauce and you can watch as it goes into the incisions.
How To Serve Baked Salami
In my house the salami barely makes it out of the oven before it is gone. Assuming that we could get the kosher baked salami to the point of serving it, here are some ideas of how to do it:
- Place the salami on a plate and surround it with cole slaw or potato salad.
- Slice the salami diagonally along one of the cut lines so that the pieces are circles. Place them on a circular plate in a circle around the edge and put potato chips in the center.
- Cut the salami into cubes along all of the diagonal cut lines and serve it over pasta or even a salad.
- Make a sandwich out of thin slices of the salami and serve along side a cup of the sauce. Thin out the sauce with a little bit of water for a mouth watering au jus.
More Recipes Like This One
Sweet and Tangy Baked Salami
- Sharp kitchen knife
- 1 salami (2lb)
- ¾ cup orange marmalade or apricot jelly
- ⅓ cup dijon mustard
- ⅓ cup apple cider vinegar
- 1 tbsp crushed red pepper flakes optional
- Slice the entire salami diagonally. The incisions should not go all the way to the bottom as you want the salami to remain intact. Leave about ½ inch between slices. Repeat this process making a criss cross design along the salami.
- Whisk together the marmalade or jelly, mustard, vinegar, and red pepper flakes. This will create the sauce.
- Pour the sauce over the top of the salami. Spoon the sauce back over the top several times. Open the criss crossed incisions while pouring to insure that the sauce gets to the inside of the salami.
- Cover with aluminum foil and bake in an oven at 425ºF for 30 minutes.
- Take the salami out of the oven and uncover it. Spoon the sauce in the pan over the top of the salami. This should be easier than it was before as the salami has had a chance to open up while baking.
- Cover and bake at 425ºF for another 30 minutes.
- Take the salami back out of the oven and uncover it again. Spoon the sauce as before. The sauce should be thicker and darker.
- Place the salami back into the oven uncovered at 425ºF for 10 minutes.
- Slice and enjoy!