Baked Cranberry Salami Slinky

Baked salami is a real treat in our house.  It is one of those simple recipes that I prepare to serve in the afternoon before a festive meal.  It is a treat for Erev Shabbos (Friday afternoon)  and Erev Yom Tov (afternoon before a Jewish holiday).

I reasoned: why not dress the recipe up for Thanksgiving and serve it Erev Thanksgiving (Thanksgiving eve), too?

I adapted the recipe to include cranberry sauce as a nod to Thanksgiving.

The Thanksgiving-inspired cranberry salami sample was devoured.

Here is the simple recipe:


barbecue sauce
1/2 can whole berry cranberry sauce
squeeze of mustard




On a cutting board, slit salami from top to close to the bottom in short intervals, making sure not to cut all the way through to the bottom of the salami.


Mix the barbecue sauce, cranberry sauce and mustard.  Brush onto the salami, making sure to get plenty of sauce in between the slits of the salami “slinky” and thickly brushing the rest on top.

Place salami in baking pan or pie plate, curving salami to form a semicircle.


Bake at 350 degrees F for 30-40  uncovered, no need to baste.   It is that simple.



Because of the high fat content of salami, this is a very simple and forgiving recipe.  The salami can be baked at high or low temperatures.  I usually just place the salami in the oven with other dishes and watch that it doesn’t overcook.  Salami should be glazed and browned when ready.


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