Crock Pot Barbequed Salami
My nana didn’t make cookies. She didn’t make tea sandwiches. She didn’t make cute food like fruit, desserts, hors d’oeuvres, cordials or ganache. But she made amazing, hearty dishes in mass quantity like spaghetti and brisket and homemade potato salad. But anyone in my family could tell you that the one dish that she was known for was her barbequed salami. It is spicy and soft and just the right amount of sauce to smother a plain hamburger bun and make it melt.
Nana always bought the big tubes of kosher salami and hand sliced in and then quartered it. I don’t know how she made it so thin. I suggest using the tubes of Hebrew National salami, but here’s an easier way to prepare it— cut it in half longways and then in half longways again (it will almost look like four hot dogs at this point). Then, run it through your food processor to slice it really thin. Or, you can do it by hand, like Nana, if you have a sharp knife and a lot of patience.
Kudos to Nana for always serving this amazing feast to our family, for getting us all together and giving us memories to last forever. This will always be a favorite meal for me and I can’t wait to share it with all of you, too. Make it for your next picnic, family gathering or game night. Barbequed salami is best served with a pickle, some wavy potato chips to scoop up anything that falls off the bun and a huge stack of napkins. Enjoy!
2 lbs salami, sliced and quartered
2 12 oz. bottles Heinz chili sauce
1 c. ketchup
1 onion, quartered and sliced
1 green pepper, minced Read more
Crock Pot Sassy Meatballs
I’m too excited about tomorrow’s dinner to wait until morning to post this. It’s funny– I have been posting all these recipes that are hearty and healthy, but mostly vegetable-based. Not this one! For all you meat lovers, this is simple, sassy and super! (Thank you to my friend BBM for introducing me to this sauce.) This recipe is fantastic to throw together for any occasion. It makes a great appetizer, can be thrown on egg noodles for dinner or on little crusty rolls as sandwiches. While it only has a few ingredients in it, the flavors mingle together in a tangy, unique way. Whether you serve it with toothpicks or forks, you’ll be pleased by how little efforts it takes to make great taste.
(Start by making your own meatballs using 1 lb beef, 1 lb turkey, 2 eggs, 1 T. chopped parsley and 1/2 c. breadcrumbs. Mix it all together, form little balls and then bake them on a cookie sheet at 400 degrees for about 25 minutes. I’m going to make these tonight and then do the crock potting tomorrow at lunchtime. Or, if you prefer, you can totally buy frozen meatballs and use those instead. I won’t tell!)
2 lb. meatballs
8 oz. grape jelly
1 jar Heinz chili sauce
1 can pineapple chunks, drained
1 green pepper, diced
2 T. fresh minced parsley
Put all solids into the crockpot. Mix jelly and chili sauce together and then pour into crockpot. Cook 4-6 hours on low.
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