Salami Recipes

The 7th September was National Salami Day. Salami is cured, fermented, and air-dried sausages that come in a variety of delicious types and flavours.

Most commonly made with pork, makers use other meats and blends when preparing salami. The ground sausage is blended with seasonings and salt air-cured in either a pork or beef casing. Methods and recipes vary by region and country. Even aging time varies. However, makers typically age salami between 30 to 90 days or longer.

Salami makes a great addition to brunch dishes, take a look at a few of our favourite recipes below.



1/4 cup vegetable oil
1 large onion, thinly sliced
10 ounces thickly sliced Genoa salami, cut into 1/4-inch-thick strips (2 cups)
4 cups torn watercress or rocket
1 dozen large eggs, lightly beaten
Salt and freshly ground pepper
Rye toast, for serving


Heat the oil in a large nonstick pan. Add the sliced onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the salami strips and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the watercress or rocket and cook until just wilted, about 1 minute. Add the eggs, season with salt and pepper and cook, stirring gently, until the eggs are softly set, about 2 minutes longer. Transfer the mishmash to plates and serve right away with rye toast.



2 tablespoons cooking oil
1 1/2-pound baking potato, peeled and cut into 1/2-inch cubes
1/4 teaspoon salt
8 large eggs
1/8 teaspoon fresh-ground black pepper
1/4 cup grated Parmesan
3 ounces sliced hard salami, slices halved and then cut crosswise into thin strips
1 tablespoon butter
1/4 pound mild goat cheese, crumbled


Heat the oven to 240C/220C fan/gas 9. Cut the aubergines in half lengthways and score a diamond pattern into the flesh using a small, sharp knife, then brush over some of the oil and season with salt.Pierce the skin in a few places with a sharp knife before grilling. Roast the aubergines, cut-side down, on a baking tray for 20-25 mins until charred and collapsed. Leave to cool.

Scoop out the cooled aubergine flesh into the bowl of a food processor, then add the garlic, cumin seeds, tahini and lemon juice. Season well, then blitz to combine. With the motor running, drizzle in all but 1 tsp of the remaining oil until thick and smooth. Season to taste. Spoon into a dish, drizzle with the reserved oil, scatter with the parsley, if using, and serve with flatbreads, pittas or vegetable crudités for dunking.

Chicken & Chorizo Jambalaya

1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo, sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock


Heat the olive oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden.

Remove and set aside. Tip in the onion and cook for 3-4 mins until soft.

Add the red pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with the rice, add the tomatoes and chicken stock. Cover and simmer for 20-25 mins until the rice is tender.