Mrs. Food, re: baked salami

You know, I don't know what to tell you. I've never tried summer
sausage, but I am sure you would remove the casing. you do that so
as the meat cooks it will arch because it is still connected at
the base. Christy told me you were looking for me. As far as baking
time, I usually start checking mine after about an hour, but often
it has taken nearly the whole time. You just don't want the sauce
to crystallize to the point where it becomes burnt. Hope this helps.
Sorry I didn't get your message sooner.