Frequently Asked Questions

• Auntie Jane’s Super Burgers (bread crumbs)
• Breakfast Sausage Patties (flour)
• Pepperoni (honey, jalapeno, and regular), (flour)
• Sausage Patties (flour)
• Sausage Rings (regular, cheese, and double smoked), (flour)
• Seasoned Beef Patties (toasted wheat crumbs)
• Wieners (Stawnichy’s sausage), (flour)

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:

• Tuesday – South Edmonton/ Beaumont/ Leduc
• Wednesday – Downtown & North Edmonton/ St. Albert
• Thursday – North, East & West Edmonton/ Stony Plain/ Fort Saskatchewan/ Lamont

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.

We no longer accept wild game for processing due to the potential for cross-contamination of product.

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.

Start a fundraising campaign with us.

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 cream dill sauce. You can grab some at Mundare Sausage House or see below for home recipe.

Microwave: Place cheese buns in a covered microwaveable dish and cover. Heat on medium heat.

CREAM 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 sauce. Bring back to a boil.

---

Smachnoho!

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. If you don’t have any cream dill sauce, you can grab some at Mundare Sausage House or see below for home recipe.

Microwave: Place crepes in a covered microwavable dish. Heat on medium heat.
Pour cream dill sauce over crepes before serving.

CREAM 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.

---

Smachnoho!

Boil: Place frozen perogies into boiling water in which salt may be added. Stir 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. Drizzle melted butter or margarine to prevent them from sticking. DO NOT DEEP FRY.

Pan Fry: After boiling, or as leftovers, fry in oil or butter until golden brown.

Serving Suggestions: Top with sautéed butter and onions, sour cream, bacon bits, salsa or other favorites. Or 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 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.

---

Smachnoho!

Thaw cabbage rolls for best results. Preheat oven 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. Pour 1/2 cup of water over cabbage rolls. Spread 3/4 cup of fried onions over top or add 1 tbsp. of margarine or oil per dozen cabbage rolls. Cover with lid or foil and bake for 2 – 3 hours in oven. Cabbage rolls will be done when easily pierced with a fork.

SERVING SUGGESTION: Top with sautéed onions in butter and bacon bits.

---

Smachnoho!

Thaw cabbage rolls for best results. Preheat oven 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. Pour 1/2 cup of water over cabbage rolls. Spread 3/4 cup of fried onions over top or add 1 tbsp. of margarine or oil per dozen cabbage rolls.

A traditional tomato sauce may be poured over top of cabbage rolls. Don’t know how to make it? See below for home recipe.

Cover with lid or foil and bake for 2 – 3 hours in oven. Cabbage rolls will be done when easily pierced with a fork.

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 oven.

---

Smachnoho!

SERVING SUGGESTION: Ready to eat, ideal for B.B.Q., served in a bun or by itself. Any way you cut it, slice it, or cook it … trust me. You are going to love it!

---

Smachnoho!