When the Stovanovic family, which opened the original Stanley's Homemade Polish Sausage on McDowell in 1989, closed up shop at that location last spring, they promised a new store right across the street in the months to come. That dream never materialized, although the Stovanovics still own a retail-only shop in North Phoenix.
But here's the very good news for customers who love Stanley's first-rate Eastern European-style sausages and deli meats. The very same products are available in the very same location under a new name: So We Meat Again.
Owned and operated by Tim Colley and his family, SWMA is a neater, cleaner version of Stanley's, offering product that is 100% made in-house. Stanley's made about 70% of its product, buying the other 30% from European companies.
Colley, who recently renovated the big 60s-era smokehouse out back, plans to move Shannon's Deli Meats -- a 27-year-old Glendale company he also bought recently -- to the McDowell location at the first of the year so that all operations will be under the same roof.
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Although Colley just opened SWMA in early November, word has already spread among local chefs about his top-notch products. His growing client list includes a number of Irish pubs (who buy corned beef and Irish bacon), Citizen Public House and Pig & Pickle.
After Keenan Bosworth (of Pig & Pickle) told me about it, I dropped in to see what was up. I sampled the kabonosy -- a thin, Polish stick sausage that's been smoked and air-dried. Firm-textured but fatty and redolent with garlic, this stuff is out-of-this-world. Ditto for the pastrami I ate on a hoagie roll (where's the rye bread??), the meat so fatty and luscious it dripped from the sandwich. The Spicy Hungarian sausage I ate like a hot dog was also terrific -- all juice and spice, its casing offering the requisite snap.
So don't worry about the goofy name. This place is dead-serious about its product.