I bet you’ve never heard of anything like drunken hasselback salami. Hasselback potatoes, maybe. What are they? Well back in the 1940’s, a dish of whole potatoes cut to resemble an accordion was first served at the Hasselbacken restaurant in Stockholm. Cutting the potatoes this way results in a soft and creamy interior with crisped and browned edges.
Hasselback potatoes have been popular ever since, most commonly served in a simple preparation of butter and salt. I put my own twist on these a while back, using sweet potatoes & apples for a sweet variation.
For Purim, I decided to really bring some hassel back with a sweet & savory combo of salami in an apricot-brand glaze. Since salami is a food that is traditionally hung to dry, many have a custom to eat it on Purim to commemorate the hanging of Haman.
There’s no question that this drunken hasselback salami will be the star of your Purim meal! I couldn’t resist adding some booze to the sauce to really take it over the top. Coming from a former salami-averter, trust me when I tell you that this stuff will please even the pickiest palate. Salami is NOT my thing, or I should say, WAS not my thing – until I ate this. My husband and kids gobbled it up, sopping up the extra sauce with the pulled salami chips.
The first time I tried to make hasselback potatoes, I inadvertently sliced all the way through so many times that my accordion potato morphed into a gratin. But after stumbling upon the coolest hasselback trick, I haven’t screwed up a single potato since! Simply place a chopstick on either side of the potato (or salami) and slice. The knife will stop cutting when it hits the chopstick for perfect accordions every time! How cool is that?
This finger-licking hasselback experiment has got my wheels turning. I’m already dreaming up lots of other accordion-style treats – stay tuned!
Drunken Hasselback Salami
16oz. salami
1/2 cup apricot jam
1/4 cup spicy brown mustard
3 tbsp brandy*
2 tbsp ketchup
1 tbsp brown sugar
Method:
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.
NOTE: You will notice that the salami will begin to turn and split open in a certain spot. When basting, split the salami open in different areas so it can brown evenly all over instead of just one spot.
*If you do not have brandy, you may use bourbon instead.
Related recipes:
hasselback sweet potatoes with apples
salami chips with dijon dipping sauce
What a neat idea! I’ve seen this with potatoes before but never with salami!
It’s not even 9 am and I already want this. Dangerous!
I’m so jealous this is out there because now if I make it, everyone will know where I saw it! Gorgeous!!! I’ve made the simple version many times for a pre-shabbos snack for my sleepover guests. But this, wow.
I’ve made this before and it’s a real crowd pleaser. For a quickie version, just use duck sauce to baste the salami.
of course you make even salami look pretty! my husband would LOVE this.
This looks amazing! I love it! Yummy! I think we are going to have to try it out!
This sounds scrumptious! Will have to try it!
What can I substitute the brandy with?
You can try using bourbon.
God. Bless. You.
You know when you’re watching a movie and you just get so excited for the main character because they do something amazing and your emotions are all over the board. Like you’re so happy you start crying and then those tears turn to laughter cause you’re so happy. That’s what’s going on over here right now. I’m in a glass cage of emotions looking at this.
Justin & Garnet
That’s the most hysterical (but true) description spoken by a true a foodie!
What a cool idea! So fun and it looks delicious too!
I for sure have never heard of drunken hasselback salami! Lol! Hasselback potatoes … yes … but drunken salami … nope! What a cool idea! And the sauce sounds just delicious!
Saw this pic over on Tastespotting and then I saw the author. Looks great. Hope many people see this post. This recipe is a favorite in our house.
I love when I spot recipes on Foodgawker or Tastespotting and recognize the blogger, it makes it so exciting!
can you freeze this?
Yes, but I prefer it fresh.
I love the chopstick idea to get the cutting to work out! Looks Delish! I can’t wait to try it!
What a creative and unique idea. Looks great and I am sure it tasted even better!
I so want to make this but my husband has a major aversion to mustard and can literally taste it a mile away, any substitute you would recommend??
My husband hated mustard when we got married but I taught him to love it! You can use barbeque sauce or mix 1 cup apricot jam with 1/2 cup ketchup and 1 tbsp brown sugar.
Can I leave the brandy out and use only the 3 ingredients you wrote?
I’ve never done it, but many of my readers have made it that way and said it comes out great!
I use apple or orange juice instead of the brandy
If I use the bbq sauce instead of the mustard am I still using the other ingredients?
Probably not
Thanks! I’ve been trying to sneak it in since we got married, sometimes he doesn’t notice but other times he does and then won’t eat the dish :( I’m going to try it with the BBQ sauce!
Outstanding!
this meat looks like ring bologna not salami
It is most definitely salami.
This sounds fabulous. I can’t wait to try it. Can you make this ahead and reheat?
It’s best fresh, but if you reheat it, it should still be good.
Do you pull apart with fingers?
That depends if it’s just you in your kitchen ;) If I’m having guests, I usually put a fork and knife on the plate!
Where can I purchase some of your items? Salami etc,?
Hi John, I don’t sell my food, but you are welcome to make them in your own home by following the recipes!
Don’t have bourbon or brandy. Will Whiskey work?
Hi Shira, I haven’t tried it, but you’re welcome to try and let me know!
whiskey works just fine! I live in Israel and I have to just deal with whatever I can get here. whiskey totally works.
Good to know!
10 years later I found my original question looking for the same answer lol!!! Thanks Nechama :)
What is it?
Would this work on a salami that has already been hung to dry?!
Hi Mo, I don’t think it would work as well.
Think I can make this with Jack’s spicy sausages instead of salami?
Yes! Check out my friend Melinda’s post for crack dogs! http://kitchen-tested.com/2015/01/14/crispy-crack-dogs/
This is so deliciously made. I am loving every bits of it.
Thanks ever so much was so easy to make and was delicious
Thanks Chaim!
As i did’nt have Brandy or Bourbon i used a bit of whiskey and added some water worked out amazing
Whiskey works great, I’m glad you enjoyed!
Can I make Thursday to serve Saturday?
Yes, but it’s best heated up.
מגניב.
יוכן בהזדמנות הראשונה.
What brand of salami do you use? My husband is begging me to make this but we are having trouble agreeing on what type of salami to use.
Honestly, I have used many! Abeles & Heymann, Shor Habor, Aarons….
I like this! Going to break out the Gold’s duck sauce, add a side dish of Chinese-style hot mustard. Makes me wish that I still went to Friday mah jongg! Thank you!
Enjoy it!!
This makes me chuckle….we were making this at RHODA’S RESTAURANT & DELI in Pittsburgh PA 30 years ago. We had a few different versions…we still make it today..very good and very addicting
No way! Everything old is new again huh?
Does this freeze well?
I’ve never tried it so I really can’t say. I would imagine it would lose it’s crispiness.
I made this for a Friday night minyan that my husband attends and it was gone in 3 minutes! Such a hit! My husband was so mad that he didn’t even get a piece. I heard from so many wives in the community that wanted the recipe after Shabbos and I directed them all here. Thank you so much Chanie!
Ha! Can men every get enough of salami?!! LOL
I’m out of spicy brown mustard can I sub with yellow, Dijon or horseradish mustard?
yes, any mustard will work!
Hi,
Can I use a Hebrew National salami for this recipe? Thanks
Sure, you can use any brand.
Chanie this looks deleciois I want to make it for the game tonight. But trying to lower the fat content…which cooking will do. So do you place it on a rack in the pan to drain? That should work, or would it lose too much flavor? Have you been baking it directly in the pan?
About to put this in the oven. Just basted it…do I fan it out first or will it burn that way, so if I leave it alone it Fans out itself? Hope you get notifications and see this right away lol
Hi Rhonda, it fans out naturally as it cooks!
Thank you Chanie, and that’s exactly what happened! Delicious!
I’m glad you enjoyed!
I stumbled upon this and I’m glad that I did. It looks absolutely scrumptious!
Q: How would this work as a make-ahead for Shabbos day? Would warming it up on a hot plate work, or would it dry it out too much to be tasty? I imagine that serving it cold wouldn’t work as the fat would congeal…?
I welcome suggestions, since this looks as though it would work great next to a cholent….hot deli!
Thanks for your fantastic blog and recipes.
Warming on a hot plate works well!
Absolutely amazing. So I’m checking out your recipes so that I can try and develop vegan versions of one’s that inspire me. Really great thanks
Katy
Literally the best recipe ever! I make this occasionally for Friday night for my family and they love it!! The flavors are soo good! I can eat the sauce on its own!