Drunken Hasselback Salami

Drunken Hasselback Salami

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!

Related recipes:

hasselback sweet potatoes with apples
salami chips with dijon dipping sauce

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81 thoughts on “Drunken Hasselback Salami

  1. 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.

  2. I’ve made this before and it’s a real crowd pleaser. For a quickie version, just use duck sauce to baste the salami.

  3. 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

  4. 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??

    1. 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.

  5. 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!

  6. 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.

  7. 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!

  8. 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

  9. 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!

  10. 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?

  11. 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

  12. 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.

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