Drunken Hasselback Salami

Drunken Hasselback Salami

This finger-licking hasselback experiment has got my wheels turning. I’m already dreaming up lots of other accordion-style treats – stay tuned!


  • 16oz. salami
  • 1/2 cup apricot jam
  • 1/4 cup spicy brown mustard
  • 3 tbsp brandy*
  • 2 tbsp ketchup
  • 1 tbsp brown sugar


  • Preheat oven to 400 degrees.
  • Add all ingredients besides for salami to a pot and whisk over medium heat until jam is melted and mixture begins to boil and thicken. Remove the wrapper from the salami and place on a cutting board with chopsticks on either side. Holding the salami down with one hand, slice into thin, even slices (don’t worry, the chopsticks will ensure that you don’t slice all the way through).
  • Generously brush the salami with the sauce, making sure to get in between all the slices. Bake for approximately 45 minutes, basting every 10-15 minutes, until the salami is browned and crispy around the edges. Serve warm with leftover sauce for dipping.
Drunken Hasselback Salami | admin | 4.5