Diane in Bexley has invented a unique sweet-and-sour candied salami appetizer, which she reports has been a great hit with guests. Here, for the daring, are instructions:
1 lb. whole kosher salami, peeled
12 oz. bottle chili sauce (Diane likes Bennett’s)
1/4 cup cider vinegar
3/4 cup brown sugar
2 T butter
Preheat oven to 375F. Using a sharp knife, make vertical cuts along the entire salami three-quarters of the way through, leaving the bottom quarter intact. Heat all remaining ingredients in glass measuring cup in microwave until melted and hot. Place salami in narrow, shallow baking dish. If there’s a lot of room around the salami, ball up aluminum foil to fill in space (this will keep sauce from burning). Pour sauce over salami. Bake for 45-60 minutes until all sauce is absorbed and salami looks candied. To serve, place on cutting board or serving tray with knives, along with some rye or pumpernickel bread.
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