Steadman's Butchers Famous Sausages

Years of experience and practice have gone into developing our sausages into the Award Winners that they are today. Again we have moved with the times and adapted recipes to ensure that sausage lovers from all over the UK continually come back.

With Sausage made using combinations of various meats such as Free Range Pork, Venison, Beef, Lamb, and Poultry also Local Cheeses, and using our knowledge of seasonings and flavourings our growing recipe list now numbers over one hundred different types of sausage which can be modified or amended to suit individual tastes or needs.

Using freshly made sausages and our modern packing facilities we are now using guaranteed delivery services to send our sausage safely to all corners of the British Isles as well as customers and visitors being able to return home with them with confidence and ensure that they get a perfect product with; A Taste of The Dales!

The Wensleydale Sausage was the original success story and is sought after by sausage lovers from all over the country. Its delicate combination of, traditionally reared, lean whole muscle Free Range Pork and a quality local cheese is totally unique.

After that came the Pork and Stilton which was a huge success at Christmas 1995 and demand made sure that it was produced from then on. Recent Gold Award winner!

What ever next? The Dentdale Sausage was the next success story and was christened by us to link it to an old Dales recipe which we added a generous amount of Mature White Cheddar and our expertise.

This was followed closely by The Ravenstonedale Red which is a completely different recipe which uses Red Cheese, Garlic and Herbs to give it a distinctive flavour and was as a recent Gold award winner!

Traditional Cumberland Thick Coarse meaty sausage presented in a traditional single, rope like,link.Especially popular with Local Caterers. Runner up in World Championship Competition Carlisle. Also available throughout the North West in 10lbs Bags (16*10oz Rings) via J M P Foodservice Sedbergh. History Smithfield Gold Award Winner 2004. Portion Control

Pork Orange and Country Herbs. A totally unique recipe which has proved to be a favourite with everybody and is usually one of the first to sell out.

Sunshine Sausage. A combination of free range pork, Sun Dried Tomato, Basil, Parmesan make this one stand out on its own. Gold Award Winner! A taste of the Mediterranean!

Dales Farmhouse. A traditional farmhouse recipe with a distinctive flavor handed down through three generations using coarsely cut 100% whole muscle pork. 1999 Silver Award Winner!

Jubilee Sausage. Combines finest Pork with a hint of champagne and orange used to celebrate the Queens Golden Jubilee and other special occasions.

Karoowors (boerewors). Award Winning South African Sausage from the Karoo using fresh beef. 95% Beef, Additive Free. Totally Unique.

Oriental Pork with Cashew Nuts. Already a Gold Award Winning Recipe This sausage was a Platinum Award Winner in the national winners only invitation competition at the NEC at Birmingham March 2002 Exquisite. Need we say more?

Lamb Garlic and Rosemary. Sausage made with Local Dales Lamb have become very popular after gaining a Silver award in 1999. Not to be missed.

Venison Pork and Cranberry. This low fat sausage with a mild "gamey" flavor complemented by our subtle use of Fresh Herbs, Cranberries and Spices make this a truly Superb Sausage.

Pork and Leek. An early visit is needed to make sure of plentiful supplies of this ever popular recipe which is made daily to satisfy demands. Must not be missed!

Pork and Chives. A succulent sausage delicately blended to combine pork with onions and chives. A "something special" sausage.

Westmorland An Old Dales Recipe using Free Range Pork, Natural Breadcrumbs and a few specially guarded secret ingredients. Only available here, for the connoisseur of fine hand made sausages.

Healthy Option (Sinless Sausage) (5lbs Minimum)This 85% lean, German Style, pork sausage is specially produced for slimmers and those of you on Diets. Additive Free, Gluten Free and Low Fat. Excellent Premium Product! Silver Award winner 2004.

Traditional Pork Our original Pork Sausage recipe made in the traditional way always popular especially with the children. Also available as cocktail and Pork Sausage Meat.Gold Award winner Haydock 2001. 2007 Gold Award winner in under 25 Year old Class. Portion Control.

Summer Sizzler Made with Natural Breadcrumbs as a binder and using Black pepper and a little Chilli this one was judged to be Britains Best BBQ Sausage in May 2005 at the National BBQ competitionby a panel of Chef's, Food writers and Clarissa Dixon Wright. A "Something Special Sausage"

Pork and Apple this fine combination of Pork and Apple also includes a delicate blend of herbs to give a slightly sweet finish to this sausage.

Lamb Mint and Garlic Local Dales Lamb complemented with Mint and Garlic makes this traditional combination a "Something Special Sausage" Silver Award Winner

Dalesman A careful mix of Free range Pork and Dales Beef complimented by our choice of spices and preserves make this sausage, "everyone's delight"

Pork and Garlic Mushroom An exquisite blend of fresh herbs, Garlic Mushrooms and Free Range Pork make this one the connoisseurs favourite.This recipe was a Gold Award winner at the 2004/5 BPEX regional competition at Bolton

Pork and Caramelised Onion this must be tasted to be appreciated winner of National Champion of Champions competition 2006

Lancashire Link Free range pork tasty seasoning and Strong Lancashire cheese. Memorable!

Pork and Garlic Need we say more. A must for connoisseurs.

Ploughmans Pork Cheese and Pickle very tasty.

Lamb Rosemary and Garlic A perfect combination.

Lamb and Sweet Chilli Not too hot this one is memorable.

Turkey Sausage Turkey Pork Sage and country herbs. Delightful!

Choritzo Spanish style hot and spicy.

Pork and Chestnut Ideal at Christmas for stuffings and forcemeat.

Pork and Wholegrain Mustard How many people like mustard on their sausage? We add it to the mix. Very complementary.

Black Magic Free Range pork with our Famous Black pudding.

Cheese "n" Onion Ravenstonedale Red without the Garlic 2007 Bronze Award winner in under 25 Year old Class

Beef and Horseradish Horseradish is a favourite with beef. Why not combine it along with a smattering of Cracked Black peppers. 2007 Bronze Award winner in under 25 Year old Class.

Three Counties Pork combined with, Lancashire, Cumberland and Wensleydale cheeses make this a truly local product.

Custom Shop (10lbs Minimum) We can produce a sausage using combiation of meats and seasonings to you exact requirements. It is possible to use any of our recipes with combinations of your favourite meats and flavours. Please contact us.

Cooking Guidelines

Which ever sausage you choose cut the links cleanly with a sharp knife and always cook them slowly. This will reduce the risk of bursting.If you have bought a good quality sausage it does not need pricking as this will release the moisture and flavour.

We can offer special discounts for large orders and for customers in the catering trade.