Best 6 Baked Salami Two Recipes

BAKED SALAMI TWO

Steps:

• Remove wrapping from salami and score the entire thing crosswise, into 1/4-inch slices but don't cut all the way through.
• Place salami in a pan and bake uncovered, in a pre-heated 350° oven for one hour; drain fat.
• Combine brown sugar and barbecue sauce; pour over drained salami and return to the oven; bake for another hour, basting with pan juices every 15 minutes.
• To serve, place warm salami on a cutting board along with a serrated knife and let everyone cut through the slices and eat with the cocktail rye and/or crackers.

SALAMI CHIPS

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.

SALAMI CRISPS

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

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.

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.

BAKED SALAMI

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.