- 1 whole fresh salami, casing removed
- 4 tablespoons apricot preserves or red pepper jelly
- 1-2 teaspoons water
- a few dashes hot sauce (optional)
Slice the salami
Carefully slice the salami into even strips, leaving about 1/4″ at the bottom uncut so that the whole chub remains intact. To prevent yourself from accidentally cutting all the way through, place a chopstick on either side of the salami, and cut down only as far as the chopstick.
Mix the glaze
Combine water, preserves and hot sauce, if using, until mixture is runny. Use a brush to coat the top and insides of the cuts, so that all of the exposed surfaces have glaze on them.
Grill
Cook over medium heat, basting occasionally, until edges are crispy, some of the fat is translucent, and meat is heated through.
Tip: You can also make this in the oven. Roast at 400F for 45 minutes, basting with sauce every 10-15 minutes.
