- 1 tbsp butter
- 1 lg onion (thinly sliced)
- 4 slices bolonie (¼“ julienne)
- 1 cup bbq sauce (your favorite)
- 4 multi-grain buns (cut horizontally)
- Fresh parsley (garnish)
In a skillet, med heat, sauté bolonie in butter until lightly brown. Add onion and cook until onion is translucent. Season with pepper. Stir in bbq sauce and heat thoroughly. Place bolonie mixture on buns.
Newfoundland & Labrador’s Official Game Bird – Partridge or ptarmigan
Photo credited to www.webring.org
saltjunk.com is a website dedicated to Newfoundlanders and Labradoreans at home and abroad, and to other folks who simply enjoy Newfoundland & Labrador cuisine and its traditions. I successfully completed a Culinary Management Course, a Certificate program in Baking and a course in Food Photography; my purpose is to add new NL recipes to the existing culinary library and revisit some of the older ones and fine-tune them using today’s techniques (if possible). Also, I want to preserve some of the older and forgotten recipes that have been lost with time.
If you have any old family recipes pass down or new ones you want to share with the world, send them to me, I will try it, proof it and post it. If you like, forward a photo and your recipe, I will post it.
Bring out the old recipes that your grandma and mom had written down on old scribblers or cook up recipes that were passed down from generation to generation. Relive again the taste. Experience the flavors and aromas that were once an everyday occurrence in your childhood. Can you smell the aroma of old fashion bread baking with a roaster full of hot baked beans in the oven? Continue reading
- 8 slices bolonie (¼“ thick)
- 8 slices white bread
- 1 tbsp vegetable oil
- 2 cups gravy (hot)
In a skillet, med heat, cook bolonie in oil until lightly brown. Place 2 slices bolonie between two slices of bread and cover with gravy. Repeat with other ingredients. Garnish with green peas and serve with sweet potato fries.
NL Coat of Arms: Royal Warrant of King Charles I, January 1, 1637