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.

Ingredients:

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)

1. Remove the plastic skin from the Kosher salami and score the salami in a few places on either side.
2. Place the salami on the grill over low to medium heat to slowly cook the salami.
3. Pour the bottle of Open Pit or BBQ Sauce into a disposable aluminum pan
4. 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.
5. 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.
6. 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.
7. 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!