The love affair between Newfoundland and bologna goes back many generations.
Bologna or bolaney 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, in waxed card-board boxes secured with metal strapping. These “stores”, as they were called, sold more bolonie than any other meat. To satisfy the demand, every week they would stock bolonie 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.”
she’s not warm out there – the weather is very cold