Newfoundland Toutans
This is a common Newfoundland breakfast dish. There is something endearing and addicting about the combination of salty fried fat back salt pork, called scrunchions, and bologne together with the sweet molasses. One taste and you’ll understand why Newfoundlanders love this dish so much!
Serves approximately 6 people
1 loaf frozen bread dough, risen overnight
6-8 slices fat back salt pork, chopped into small cubes
6 slices thickly cut bologne
butter
oil
fancy molasses
Preheat two frying pans over medium heat.
In the first frying pan, add a generous amount of oil. Add the chopped fat back salt pork and fry until crisp. Meanwhile, in the second frying pan, fry the bologne in some butter until lightly brown.
With floured hands, cut a hockey puck size piece of dough and flatten into a disc. Add to the frying pan with the scrunchions (fried pork) and cook until the dough is brown on both sides and fully cooked. Continue with the remaining dough.
To serve, place a slice of bologne on a plate. Top with the fried dough, a sprinkle of the scrunchions and a dollop of butter. Pour over molasses and serve immediately.
