This is a quick and easy tasty recipe that is a nice snack to serve if you are having company over. You can change the flavor to please your palette by choosing a sausage or salami, mustard and jelly or preserve that you prefer.
My neighbor was given a summer sausage and did not what to do with it. I recommended this recipe and she asked me to come over and prepare it for her. I stated I would and will document it with an instructable, so she can refer to it, if she forgets a step.
(I have been told this recipe is a variation of the "Rachel Zoe Crack Meat", should anyone call it that when you serve it.)
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Step 1: Ingredients
Summer Sausage or Salami
Mustard - of your choice ( I used Porter and Spicy Brown)
Jelly, Jam or Preserves - of your choice ( I used Apricot Pineapple)
For a 20 oz Sausage/Salami, I would recommend 8 oz of mustard and 8 oz of Jelly/Jelly/Preserve.
Since I had a larger sausage, I did 16 oz of Preserves, 4 oz of Porter mustard, and 8 oz of Spicy Mustard. I opted for more preserves to have a sweeter glaze. You can do the glaze to your taste.
Also, this recipe can be done with Sugar Free jellies, jams or preserves, for dieters and diabetics.
Step 2: Preheat Oven to 350 and Prepare Sausage.
Remove wrapping from sausage and discard. Slice the sausage into 1/4 of an inch slices, but do not slice all the way to the bottom. Slice down 4/5 of the way. When done the sausage should look like an accordion when bent. Set aside on a baking sheet with raised sides or baking pan. .
Step 3: Preparing Glaze
In a bowl, mix your mustard and jelly. Stir until well blended.
Step 4: Spreading Glaze
Here's the fun part!!
Start by spooning the glaze between every slice in the sausage, yes it will ooze out the sides. Once all slices are filled in, spoon the remaining glaze all over the sausage. Make sure the sausage is well coated. At this point, there will be glaze on both sides of the sausage. Spoon all the excess glaze onto one side of the tray/pan.
Step 5: Baking the Sausage
Place the sausage in the oven, with the side that has the excess glaze facing the oven door.
Bake the sausage for one hour at 350.
Once the sausage has been baking for a half an hour, open the oven door and spoon the glaze that was reserved in the front of the pan, over the sausage. Close the oven door and let the sausage finish baking for half an hour.
If you like a crispier snack, you can broil the sausage for eight minutes, after it is done baking.
Step 6: Serving Your Sausage
Once out of the oven, you will notice that the sausage has released oil and that it is floating above the glaze on the pan. you can tilt the pan and the oil will run but the thicker glaze will not move as fast. Spoon the glaze from the edge of the pan (it will have less oil) into a small bowl. Use this glaze for dipping the sausage slices and give them a boost of flavor.
Serve the sausage intact on a nice platter with the glaze in a small bowl or finish slicing it and serve with glaze.
Please feel free to comment with the variations you made of this recipe, using different meats/tofu, mustards, and jams/jellies/preserves.
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