Newfoundland and Bologna
The love affair between Newfoundland and Bologna (boloney as we called it) goes back many generations. Bologna was easily available, inexpensive, and of excellent quality. This fabulous sausage could be consumed at anytime of day: served as is or in sandwiches, stews, and casseroles. Very versatile it could be roasted, fried, boiled, barbecued, or served as an accompaniment to any dish.
In rough-times especially during the long winter months and when money was scarce, bologna was one of the main staples at our kitchen table. Although a basic protein, our Moms and Dads with their creative minds always seemed to come up with meals fit for royalty.
When my Dad and my Father-in-law ran their general stores at the “Cape” in the early 50s; bologna was shipped in quantities of 12, packed heavily in salt in waxed card-board boxes and secured with metal strapping. These “stores”, as they were called, sold more bologna than any other meat. To satisfy the demand, every week they would stock bologna by the 1000s of pounds.
Today it is estimated that over 1,365 million pounds of bologna is sold across Canada. Newfoundland claims the lion’s share about one-third or approximately 462 million pounds. That equates to roughly nine lbs of bologna for every man, woman and child. It is no surprise that this magnificent sausage is part of our culture and is universally known as “Newfie Steak.”
- 1 lb bologna, ground or finely chopped
- ¼ tsp pepper
- ½ tsp yellow mustard
- 1 tbsp bbq sauce
- 1 onion, sm chopped
- 3 minced garlic cloves
- 1 sm celery stalk, minced
- ½ cup fine bread crumbs
- 1 egg
- 1 tbsp dry parsley
Prep-heat oven to 350ºF. Cook bologna in boiling water for 20 minutes – drain and let cool. In a bowl, combine all ingredients, mix well and form into balls (if mixture is too wet, add more bread crumbs). Place on a parchment lined cookie sheet and bake at for approx 20-25 minutes. Turn bologna balls over at 5 minutes intervals. Serve with your favorite pasta and sauce.