This is what I did...

I used Amour Summer sausage? I can't honestly say whether it was beef or not?? They were about 12-14 inches long and about and inch and half around. I used three of them and baked them in an 8 X 8 pan. The saugsage began to "arch" up but then didn't. I basted it several times and I think they may have kept it moister than I should of. Next time I am not going to baste.

How far up the salami did the sauce go up? What size pan do you cook it in? Does it get "brown" on the bottom side?

I also enjoy when people let me know how they like recipe I give to them. I really like getting recipes from TKL because people are willing to help when people have questions.

Thanks again, Mrs. Food