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Dried Salami as an Ingredient

abu applesauce Jan 30, 2013 08:02 AM

I dried a few salamis for the Super Bowl and it's reasonable to argue that I have more than I need. I am also determining side dishes for course 1 (I'm bbquing dogs and wings for pregame and serving stout braised short ribs with cous cous + bissli crusted schnitzel for gametime. And of course, platters of hard salami).

My thought--Potato salad with chunks of (sauteed?) dried salami. In my internet searching, I've discovered "Israeli Potato Salad", which includes Israeli pickles, eggs and mustard, all of which would go with salami.
Does anyone have any other ideas for dishes that include salami, or any advice regarding potato salad + salami?
For what it's worth, the salami is a A&H cervelat.


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  1. gotcholent Jan 30, 2013 08:07 AM

    Try using the salami on a microplane. The result is a very parmesan'esque shaving. Amazing on everything from salad to Pasta.... To give credit where it is due, it's a trick I learned working with Mike @ Mikes B and Josh @ Nobo...two of my favorite kosher chefs!

    4 Replies
    1. re: gotcholent
      abu applesauce Jan 30, 2013 08:13 AM

      Great idea--thanks.
      While I have your attention, what are your thoughts on browning the short ribs (which will eventually braise in stout/beef stock/tomato) in rendered cervelat fat? I guess the fear would be overkill, although I've browned short ribs in turkey bacon renderings and had no problem with that...

      1. re: abu applesauce
        njkosher Jan 30, 2013 08:23 AM

        Sliced salami on the BBQ.

        1. re: njkosher
          abu applesauce Jan 30, 2013 08:33 AM

          That's a family specialty--definitely going to happen. On a totally unrelated note, no male in my lineage has made it to age 65.

        2. re: abu applesauce
          gotcholent Jan 30, 2013 11:15 AM

          Short ribs can take a beating better then any other meat out there. They are bullet proof. It's the reason you see them on so many menus. It's my favorite beef cut for off-site catering for just that reason. Go to town, while the cut certainly does not need any additional fats introduced, the flavoring you'll get from those cervalats or t-bacon can only do good things.

      2. d
        DeisCane Jan 30, 2013 08:45 AM

        How about a party-friendly take on salami and eggs, by making deviled eggs with chunks of the salami mixed into the yolk mixture.

        3 Replies
        1. re: DeisCane
          abu applesauce Jan 30, 2013 05:36 PM

          Great idea. And it goes with my heart attack theme. Thanks all for the replies/ideas.

          1. re: DeisCane
            abu applesauce Jan 30, 2013 05:43 PM

            "Beitzim Shel Sutun"
            Who wouldn't want to eat that?

            1. re: abu applesauce
              abu applesauce Jan 31, 2013 06:48 AM

              "Satan's Beitzem"--much catchier.

          2. s
            shoelace Jan 30, 2013 08:51 AM

            i do a really delicious salami spinach salad


            1. f
              ferret Jan 30, 2013 10:26 AM

              I'm not processing the "I have more than I need" part.

              1. c
                cheesecake17 Jan 30, 2013 05:44 PM

                Use slices of the salamis as chips. Can be a plated app or just something else to use as a vehicle for dip

                1. c
                  cheesecake17 Jan 30, 2013 05:44 PM

                  Oh, and I like the idea of potato salad with salami. But rinse the Israeli pickles, they're sooooo salty

                  1. a
                    ahuva Jan 30, 2013 07:47 PM

                    look for recipes that use bratwurst or sausages and adapt it for the salami - braised in beer, cooked with peppers and onions - i've even used it cooked in grapes and balsamic vinegar

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