Best 3 Hebrew National Baked Salami Recipes
Hebrew National Baked Salami is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're looking for a quick and easy appetizer or a hearty and satisfying main course, there's a recipe out there to suit your needs. With its unique smoky flavor and juicy texture, Hebrew National Baked Salami is sure to please even the most discerning palate. From classic recipes to more adventurous creations, there's no shortage of ways to enjoy this iconic dish. So grab a few slices of Hebrew National Baked Salami and let your culinary creativity run wild!
Check out the recipes below so you can choose the best recipe for yourself!
BAKED SALAMI
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
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
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.
BAKED SALAMI
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
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
Tips:
- Choose high-quality salami: Opt for a brand that uses premium cuts of meat and natural ingredients. Hebrew National salami is a popular choice due to its exceptional flavor and quality.
- Preheat the oven: Before baking the salami, preheat the oven to the desired temperature. This ensures that the salami cooks evenly and develops a crispy exterior.
- Use a baking sheet: Place the salami slices on a baking sheet lined with parchment paper. This prevents the salami from sticking to the pan and makes cleanup easier.
- Bake for the recommended time: Follow the baking instructions provided in the recipe to achieve the desired texture and doneness. Overbaking can result in dry and tough salami.
- Let the salami cool: Once the salami is baked, remove it from the oven and let it cool for a few minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and tender salami.
Conclusion:
Baking Hebrew National salami is a simple and delicious way to enjoy this classic deli meat. The high-quality ingredients and careful preparation ensure a flavorful and satisfying snack or meal. Whether you prefer it as a standalone appetizer, on a sandwich, or as part of a charcuterie board, baked salami is a versatile and crowd-pleasing dish. So, next time you're looking for a quick and tasty treat, give this recipe a try - you won't be disappointed!
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