Kitchen Sausage Salami
A savory homemade sausage salami with bold spices, perfect for slicing onto sandwiches or serving as a snack, appealing to meat lovers and those who enjoy cured flavors.
Ingredients
Instructions
- Mix the spices together.
- Sprinkle the spice mixture on the ground beef.
- Mix the meat and spices well.
- Cover and refrigerate.
- Knead the mixture once a day for three days.
- On the fourth day, divide the mixture into three rolls.
- Bake the rolls on a broiler pan so the fat can drain away.
- Bake at 150°F (65°C) for 11 hours, uncovered.
Tips & Substitutions
For a spicier salami, consider adding crushed red pepper flakes or cayenne pepper to the spice mix. If you don't have Morton Tender Quick salt, you can substitute with regular kosher salt, but adjust the quantity to avoid over-salting. Ensure the mixture is well-integrated by kneading thoroughly, as this helps develop the flavor. Allowing the salami to rest in the fridge for longer will deepen the taste.
Serving Suggestions
This Kitchen Sausage Salami is perfect for slicing thin and serving on a charcuterie board alongside cheeses, olives, and crackers. It pairs beautifully with Carol'S Baked Beans for a hearty meal or can be used in sandwiches. Consider adding a side of pickles or mustard for added flavor. For a complete meal, serve with a light salad or roasted vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to a week. For longer storage, vacuum-seal the rolls and freeze them for up to three months. To reheat, slice the salami and warm it in a skillet over low heat, or enjoy it cold as a flavorful addition to sandwiches or charcuterie boards.
Nutrition & Diet Analysis (per serving)
Each serving of Kitchen Sausage Salami contains roughly 156 calories, with 9g protein, 27g carbohydrates, and 4g fat. It is an excellent source of vitamin C (459% of the Daily Value), dietary fiber (61% of the Daily Value), and potassium (27% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 585mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute ground pork or a mix of meats such as beef and pork for a different flavor profile. However, keep in mind that the seasoning and fat content may need adjustments to achieve the desired texture and taste.
Is it necessary to knead the mixture every day?
Yes, kneading the mixture daily helps distribute the salt and spices evenly, promoting better flavor development. It also aids in the curing process, so try to stick to the schedule for optimal results.
What if I don't have a broiler pan?
If you don't have a broiler pan, you can use a regular baking sheet with a wire rack placed on top to allow the fat to drain during baking. This method will also work well to keep the sausage elevated while cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).