Meat+Poultry - November 2020 - 59

I

n the ethnic Ukrainian community around
Edmonton, Alberta, Canada, there exists
a small meat shop where the flavors of the
Eastern European homeland abound, thanks to
Baba Widynowski's family recipe.
Baba (which means grandmother in
Ukrainian) shared her sausage recipe with two
younger family members who made it for a
party they were throwing on the farm. Family
and friends were delighted with the taste
and jokingly suggested that the two should
make it and sell it. They liked the compliment
and took the notion seriously. In 1984, they
started a very small meat shop with almost no
equipment except for a hand-cranked stuffer.
Now, more than a quarter century later,
Widynowski's Ukrainian Original is a mainstay
that is attracting customers, both old and
new, to the family's specialty meat company -
Widynowski's Sausage House.
Tyler Hawryluk, son of one of the founders,
Greg Hawryluk, today holds down the titles
of owner and director. His uncle, Robert
Widynowski, the other co-founder, retired
three years ago.
"It's a simple family-owned and operated
meat processing business that believes in
offering a quality product and personalized
service," he said. "And it all started with Baba's
recipe that we stay true to today. We do take
the time and care to make it right."

Photos: Widynowski's Sausage House

GOING GARLIC
For those who have never tried Ukrainian
sausage, it should be made clear that garlic
seasoning is part and parcel of the finely
ground pork mixture, with a bit more fat
content, and a natural casing. That version,
the original recipe, is referred to as Ukrainian
Traditional. Then there is the shop's Ham
Garlic Sausage, which can be baked, grilled
or eaten cold. As the name suggests, it too is a
garlic-flavored item.
The other big seller is the Pure Ham
Sausage, another version that doesn't
disappoint with its heavy garlic taste.
Operating under provincial meat
inspection, the shop is primarily a retail and
custom-processing-based business. Featuring
primarily pork products, it uses a regional
packer to supply its meats. The 6,000-squarefoot facility includes a 500-square-foot retail
area and a staff of 10 in the meat department.

Another five work in making ethnic foods like
perogies and stuffed cabbage rolls.
Perogies - dough pouches with fillings -
are available stuffed with cheddar or cottage
cheese and potato, onion and potato, or
Widynowski's own twist on flavor...sausage and
cheddar with no potato. They use their ground
Kubbie sausage to add meat flavor.
Cabbage rolls are offered in a sweet
(rice, cabbage and onion) flavor as well as a
sour version that utilizes its in-house soured
sauerkraut with rice and onions.
Tyler's father Greg still works at the shop
when needed and lends his experience as
the company has developed tasty pepperoni
sticks, a variety of jerky (regular, pepper and
teriyaki), sausage wieners, bacon and a garliclaced headcheese.
"I used to help out at the shop in the
summers," Tyler explained. "I went on after
graduation from high school to earn a degree
in accounting and actually worked for a local
utility company for eight years. When the
opportunity to take over this family business
presented itself, I was ready. After all, I had
been around it for nearly 20 years.
"With my accounting background there
were certain things I felt necessary to get done
almost immediately after opening the shop
under my management. I installed a software
system that replaced the old cash register with
important information systems that tracked
what was being sold and when it was being
sold. With the information that those numbers
provided, I was able to do some planning and
forecasting. That resulted in changing even the
days and hours we were open as a business."
Over time, Tyler put more emphasis on
the fundraising business his company could

Greg Hawryluk (left), one
of the original founders
of Widynowski's Sausage
House, still comes to
the shop on occasion to
help out his son Tyler
(right), now owner and
director of the company.

www.meatpoultry.com | 11.20 | MEAT+ POULTRY

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Meat+Poultry - November 2020

Table of Contents for the Digital Edition of Meat+Poultry - November 2020

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