Frequently Asked Questions
We always get questions about our products, from how long it lasts (10 days refrigerated), or if our perogies are gluten-free (no, but we do have gluten-free sausage), so we do our best to have your answers!
We always get questions about our products, from how long it lasts (10 days refrigerated), or if our perogies are gluten-free (no, but we do have gluten-free sausage), so we do our best to have your answers!
Contact us, we'd be happy to answer whatever questions you may have.
We make one type of Sausage, our world famous Ukrainian Garlic Sausage using the finest pork available – no fillers or trim is added. We now even have gluten-free!
We continue to follow the recipe that Woytko Stawniczy founded our business on. We make many other ready-to-eat products but only one world famous sausage. That’s because once you make the best sausage, there is no need to make the second best.
However, we do make different versions of our world famous sausage, such as double smoking it for extra smoky flavouring and adding smokehouse cheese to make cheese sausage.
Our driver delivers our products to Edmonton on Tuesday, Wednesday, and Thursday of each week and everyday of the week during Christmas and Easter time. Although we do follow a strict delivery schedule, we do our best to accommodate specific delivery requests or situations.
Our driver delivers to Uncle Ed’s Restaurant and the Mundare Sausage House every delivery day and delivers to specific Edmonton (and area) communities depending on the day of the week:
Please note that some fundraising deliveries may be made to additional communities in the surrounding area. This depends on the size of the fundraiser and if the driver is close to the area on the planned delivery date.
For more information email us or call and ask for Sharon or Terry at Stawnichy Meats (780) 428-8333.
Yes, some of our products contain Monosodium Glutamate (MSG) including our world famous sausage. We continue to follow the great recipes Edward, and his father Woytko, formulated for our products.
Read the peer-reviewed article by the International Food Information Council Foundation (IFIC). Explore the myths and realities of Glutamate and Monosodium Glutamate and learn more about MSG and how it is metabolized in the body.
Dig deeper into the history of our founders, our family, and our team.
We believe in giving back to our communities and actively working with partners to get results. This includes anything from sponsoring an event, donating scholarships for post-secondary students, or contributing products at various levels of community events, such as silent auctions, athletic fundraisers, and charitable causes.
If you would to connect with us on ways we can partner to help build community awareness, please feel free to send us an email with your details. Please note that we do receive up to 50 requests a week, and cannot possibly support all requests, but we definitely take all requests into consideration.
Looking at how to cook our great Ukrainian food? Click on the link below!
4824 - 118 Avenue - Edmonton, AB
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Ingredients:
Directions:
Oven: Preheat your oven to 350 degrees. Lay perogies on an ungreased baking sheet. Bake for about 20 minutes or until warm all the way through. Flip perogies over after 10 minutes of baking.
Microwave: the microwave is perhaps the best option for boiled pierogies. Boiled can be reheated in the oven or even fried but if you don’t prefer the fried style you should use the microwave. Lay the pierogies flat on a microwave-safe plate and heat for 3 minutes. Check them and turn them every 30 seconds. If they appear to be done before time is over, do not continue to heat.
Boil: Place frozen perogies into boiling water, stir immediately. Allow water to return to a boil and perogies to float to the top. Reduce heat and simmer for an additional 2-4 minutes. DO NOT OVERCOOK. Rpmove with a slotted spoon. Drizzle melted butter or margarine to prevent perogies from sticking. DO NOT DEEP FRY.
Pan Fry: After boiling, or as leftovers, fry in oil or butter until golden brown.
Serving Suggestions: Try our sweet cream sauce recipe, which is especially good on blueberry perogies!
SWEET CREAM SAUCE: In a small saucepan, put 1 cup of whipping cream & 5 tablespoons of brown sugar on medium heat. Stir often to make sure cream does not burn. In a small bowl, put 2 tbsp. of cold water and 1 tsp. of cornstarch.
Mix until cornstarch is completely dissolved. When the cream mixture starts to boil, add cornstarch mixture and stir constantly. Bring back to a boil. Take off heat and drizzle over blueberry perogies and serve.
Use a stovetop or microwave to heat up soup before serving. Add a dollop of sour cream to the soup and fresh chopped dill to make Baba proud.
Use a stovetop or microwave to warm up soup before serving.
Serve warm and enjoy
SERVING SUGGESTION: Ready to eat, ideal for B.B.Q. Served in a bun or by itself or with a side of your favourite BBQ sauce or mustard. Any way you cut it, slice it, or cook it … trust me…you are going to love it
Preheat to 350 F (177 C), arrange cabbage rolls snugly, seam side down in a roasting pan or casserole dish lined with wax or parchment paper to prevent burning. It is optional to add fried onions overtop of the cabbage rolls. Bake for about 2-3 hours. Cabbages rolls are done when easily pierced by a fork.
If you are layering your cabbage rolls in a casserole dish add additional cook time and add 1/4 a cup of water and cover with a lid or foil to avoid drying out cabbage rolls.
SERVING SUGGESTION: Top with sautéed onions in butter and bacon bits.
TRADITIONAL TOMATO SAUCE: In a bowl mix one can of tomato soup, 3/4 cup of fried onions and 3/4 cup of water. Mix well. Pour over cabbage rolls and bake in the oven.
Preheat to 350 F (177 C), arrange cabbage rolls snugly, seam side down in a roasting pan or casserole dish lined with wax or parchment paper to prevent burning. It is optional to add fried onions overtop of the cabbage rolls. Bake for about 2-3 hours. Cabbages rolls are done when easily pierced by a fork.
If you are layering your cabbage rolls in a casserole dish add additional cook time and add 1/4 a cup of water and cover with a lid or foil to avoid drying out cabbage rolls.
SERVING SUGGESTION: Top with sautéed onions in butter and bacon bits.
TRADITIONAL TOMATO SAUCE: In a bowl mix one can of tomato soup, 3/4 cup of fried onions and 3/4 cup of water. Mix well. Pour over cabbage rolls and bake in the oven.
Oven method #1: Layer thawed cheese crepes in a greased casserole dish. Sprinkle dill on top. Pour whip cream to almost cover crepes. Bake in a 350 F oven until crepes puff up.
Oven Method #2: Preheat oven to 300 F. Using a greased casserole dish, place thawed crepes in oven and cover. Bake for approximately 30 minutes until hot.
Before serving, pour cream dill sauce over crepes.
Microwave: Place crepes in a covered microwavable dish. Heat on medium heat.
Pour cream dill sauce over crepes before serving.
CREAMY DILL SAUCE RECIPE: Bring whipping cream to a boil. Add dill, salt & pepper to taste. Thicken with flour or cornstarch that has been dissolved with whip cream or half and half cream. Stir until cream resumes boiling.
Oven: Preheat oven to 350 F. and place cheese buns in a casserole dish and cover. Dot with margarine. Heat in oven until hot. Serve with creamy dill sauce.
Microwave: Place cheese buns in a covered microwaveable dish and cover. Heat on medium heat.
CREAMY DILL SAUCE RECIPE: Bring whipping cream to a boil. Add dill, salt & pepper to taste. Mix flour or cornstarch with cold water and whip cream to thicken the sauce. Bring back to a boil.
Boil: Bring water to a boil and add a pinch of salt. Place frozen perogies into boiling water while stirring occasionally until water returns to a boil and perogies float to the top. Reduce heat. Simmer for an additional 2 – 4 minutes. Do not overcook. Remove with a slotted spoon.
Drizzling melted butter or margarine to help prevent them from sticking is optional. Do not overcook or deep fry.
Pan Fry: After boiling, or as leftovers, fry in oil or butter until golden brown.
Microwave: the microwave is perhaps the best option for boiled perogies. perogies can be reheated in the oven or even fried but if you don’t prefer the fried style you should use the microwave. Lay the pierogies flat on a microwave-safe plate and heat for 2-3 minutes.
Serving Suggestions: Top with sautéed butter and onions, sour cream, bacon bits, salsa or other favourites.