At Sausages Made Simple we love to get our hands all over a good piece of sausage, and with Christmas on the way, we have a real treat for you to play with at home. A rich, tasty, full flavoured Christmas Salami.
Salami is traditionally made in the winter months (unless you have a temperature controlled environment), dried and ready for enjoying in the summer, well... why not make a salami in the summertime that's ready for enjoying at Christmas! A tasty, velvety, chocolate salami that can be enjoyed by the entire family.
As with our meaty variety, there are no preservatives or artificial ingredients, only full flavoured goodness.
And now, i think it's time to get started.
Christmas Chocolate Salami Recipe
- 1/2 cup (90g) sultanas
- 4 tablespoons cognac (divided)
- 2 packets (400g) Marie biscuits (or other plain sweet biscuits)
- 1 cup (155g) blanched almonds
- 375g butter, melted
- 2 cups (220g) cocoa powder
- 1 tin (395g) sweetened condensed milk
- icing sugar for decorating
Prep: 30 minutes | Extra time: 8 hours, chilling
1.Soak the sultanas in 2 tablespoons of cognac for 10 minutes.
2.In a large bowl, break the biscuits with your hands into medium size pieces. Add the almonds, butter, cocoa powder, the rest of the cognac and the condensed milk. Add the soaked sultanas and stir it all very well. This will be a very stiff dough and the best way to mix it all is by using your hands. It may seem like it’s not going to come together, but it will, just keep mixing it up until all ingredients are well incorporated, forming a dark, moist dough.
3.Place a double layer of plastic wrap onto a clean work surface and put one third of the dough in the middle. Using your hands, shape dough into a log about 5-7cm in diameter. Place log towards one end of the plastic wrap and start rolling the plastic tightly around the log. Twist the ends of the plastic like a a lolly and tuck them under the log.
4.Repeat this process to make three logs. Refrigerate the logs overnight.
5.When ready to serve, use a small sieve to sprinkle the outside of the logs with icing sugar (or, if you prefer, sprinkle the icing sugar on a paper towel and roll the log on it). Slice it with a sharp knife. Enjoy!
This freezes well. In theory you could make one big log... but it is much easier to handle the dough in smaller amounts and it means you can have a chocolate salami in the freezer to take to parties or for guests etc.