Sausages, Brats n Weiners
For many years, my grandmother used to roast a bologna in BBQ sauce and slice and serve it as an appetizer at Sunday barbecues. A while back, my mother bought two Kosher Salami’s and did the same thing. I loved the result and only had a few twists that I felt could make this a much better dish. I come from Chicago where the All Beef Kosher Hot Dog is a staple and once you have had one grilled, it is tough to enjoy a boiled dog ever again. So in the latest go around for a dinner we had recently I tried grilling up the entire salami like it was a big Kosher dog!
Here is a simple recipe for making a Barbecued Kosher Salami that is sure to please.
1 Bottle of Open Pit BBQ Sauce, or chose a special BBQ sauce from BBQ Pro Shop.
1 Whole Large Kosher Salami – (12-ounce Hebrew National Beef Salami)
- Remove the plastic skin from the Kosher salami and score the salami in a few places on either side.
- Place the salami on the grill over low to medium heat to slowly cook the salami.
- Pour the bottle of Open Pit or BBQ Sauce into a disposable aluminum pan
- After the Salami starts to brown on the outside and get a caramel color, place the entire salami into the BBQ Sauce and place over low heat.
- Let the Salami simmer in the sauce, mopping the sauce on the salami every 30 minutes or so and let it cook for about 90 minutes.
- After 90 minutes, remove the Salami from the BBQ sauce and slice into 1/4″ slices, you should see a nice caramel ring around the outside.
- Place the sliced salami back into the sauce and let simmer until you are ready to serve.
Serve with slices of dark rye or small slices of challah/egg bread and some toothpicks. This is a great dish for a tailgate, birthday party, backyard BBQ or sports gathering. It is hearty and when you are wanting to fill some people up, this really is a dish that will satisfy!