Cranberry BBQ Hasselback Salami

Cranberry BBQ Hasselback Salami

Published On 30 June, 2014 | BBQ, Kosher

I eat salami one of two ways.  In my breakfast bibimbap, or with thanks to Chanie of Busy in Brooklyn, like this.  In keeping with my rant on my poached salmon blog post, this recipe is quick and easy — you can literally put it in the oven and forget about it.  Well, please set a timer.  Hassleback BBQ salami is easy to prepare, it looks pretty cool once you take it out of the oven and it transforms “salami” from “crappy sausage” to awesome meaty snack.

The first time I served this was during our Father’s day BBQ.  We kept it low key and invited our friends and their kids to spend the afternoon in the back yard.  We had plenty of hot dogs and hamburgers, but I had my usual nagging feeling that I needed just one more dish.  If you’re throwing a July 4 BBQ today and you’re looking for an extra something to serve, then you know exactly what I am talking about.

Two of our kids enjoying our Father's Day BBQ.

What’s more American than a hamburger and a pool?

Whenever I make hasselback potatoes, hasselback sweet potatoes, and now hasselback salami, I wonder how I can create uniform slices and prevent myself from slicing through the food completely.  Chanie suggests laying chopsticks on either side of the salami to make sure that doesn’t happen, and if you are worries about blunting your knife, don’t be.  I asked her if that would be an issue and she had the perfect answer.

If you’re not sure what I mean with this chopstick trick, the post that inspired this recipe has the perfect photo.  I decided to keep this alcohol free, primarily because I was running low on bourbon, and if you are wondering how I had fresh cranberries in June, I buy a lot of fresh cranberries every November and keep them in the freezer year-round.  This recipe makes that effort worth it!

cranberry bbq salami

1. Slice the salami. 2. Add cranberries. 3. Add BBQ sauce. 4. Cook.

Cranberry BBQ Hasselback Salami

Ingredients

  • 1 salami
  • 1lb cranberries
  • 1 cup bbq sauce

Preparation and cooking

  • Preheat the oven to 400 degrees.
  • Unwrap your salami and place it on a chopping board.  Put a chopstick on either side of the salami and slice the sausage.
  • Put the salami in a round casserole dish and add the cranberries, then brush generously with bbq sauce.
  • Put in the oven for 45 minutes.  Serve with spicy mustard or more bbq sauce.

Cranberry-BBQ-Hasselback-Salami

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