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!
Fundraising with us? Are you an interested retailer and want to know if we deliver to your area? Maybe you already love us but are only visiting Edmonton and need directions? Could even be cooking instructions on how to prepare our authentic Ukrainian foods? Check our quick list of answers, and let us know if we missed anything!
Still have a question?
Contact us, we'd be happy to answer whatever questions you may have.
General FAQ
- 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.
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.
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.Food Preparation
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 #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.
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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.
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SERVING SUGGESTION: Top with sautéed onions in butter and bacon bits.
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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.