This recipe is taken from the Bologna Cookbook (published by Flanker Press Ltd), and it’s absolutely delicious. Again, I must thank Lisa Mina for this recipe.
Makes 12 servings
- 12 slices bologna (¾” thick)
- 1 bottle barbecue sauce (use your favourite)
- 4 large onions, thinly sliced
- 4 tbsp butter or vegetable oil
- Salt and pepper
- 12 tsp mustard
- 12 hamburger buns, toasted or grilled
- 12 slices cheddar cheese
Marinate bologna in barbecue sauce for 6 to 8 hours. In a skillet over medium heat, sauté onions in butter until lightly caramelized. Season to taste and set aside in a warm oven.
On a barbecue or grill over medium heat, cook bologna until nice and crispy. Inside hamburger buns, spread mustard; layer bologna, cheese, and onions. Sit back and enjoy the game.
- 1 slice bologna (¼“ thick)
- 1 large egg + 1 tsp water, whisked
- Salt & pepper
- 1 English muffin, toasted
- 1 slice medium cheddar cheese
In a non-stick skillet on med heat, fry bologna in oil until golden brown, remove and set-aside in a warm oven. Place egg-rounder in bottom of same skillet, pour in whisked egg and season to taste. Cover skillet and cook on medium heat until egg is firm. Place bologna, cheese and egg on bottom half of toasted muffin and top with the other.
Saltjunk.com is a website dedicated to Newfoundlanders and Labradoreans at home and abroad, and to other folks who simply enjoy NL culture, cuisine and its traditions. With completion of a Culinary Management program at Liaison College, Oakville, Ont, a Certificate in Baking at George Brown College, Toronto, Ont 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.
Re-discover Newfoundland and Labrador Cuisine, 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 flavours and aromas that were once an everyday occurrence in our childhood. Can you smell the aroma of old fashion bread baking with a roaster full of hot baked beans in the oven?
Come taste times gone by and traditions of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every morsel. Consider the true blend of Aboriginal, English, French, German, Irish, Portuguese, Scottish and Spanish ancestry in our very unique cuisine.
Savour and experience recipes from times past, such as; Fish & Brewis, Fried Cod Tongues, Cod Fish Stew, Fish Cakes, Toutons, Salt Junk Dinner, Pease Pudding, pea Soup, Dumplings, Cabbage Soup, Colcannon, Flipper Pie, Pan Fried brook Trout, Turr, Baked Salt Water Duck, John Bull Stew, Drawn Butter, Kedgaree, Wild Hare (Rabbit) Stew and Pie, Old Fashioned Bake Beans, Figgy Duff, Pork Bang Belly, Beaslin Cake, Lobsouse, Bake Cod Row, just to name a few.
Just maybe, we can bring back “the good ole times” our grandparents and parents once shared at the kitchen parties, card games, mummering and telling yarns, while we cook up a good scoff with our friends.
If you have any old family recipes pass down or new ones you want to share with the world, please send them to me. If you like, forward a photo of the dish and your recipe, I will post it.