Sweet and Sour Baked Salami

By bitememore
June 27, 2014
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Author Notes: Watch your backs, fussy, flaky puff pastries. Slash your prices, conceited caviar. Salami, once considered déclassé in the haute hors d’oeuvres world, is taking pompous parties by storm. A snap to put together, this salty and spicy beef is baked into a sticky, syrupy scene-stealer. Take that, smug smoked salmon. —bitememore

Serves: 8-10

  • 7 cups kosher beef salami, cut into 1-inch cubes
  • 3.5 cups Heinz chili sauce
  • 1 cup apricot jam
  • 2 lemons, juiced
  • 3 tablespoons Worcestershire sauce
  1. Preheat oven to 350°F.
  2. Place cubed salami in a 13x9-inch baking dish.
  3. In a medium bowl, whisk chili sauce, jam, lemon juice and Worcestershire sauce. Pour over salami.
  4. Bake uncovered, stirring every 20 minutes, for 11/2 to 2 hours, until the sauce is reduced by half and thickened. Serve with toothpicks.

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Beef|Hors D'Oeuvre

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