Here's a nice sausage option for you! Popper's Sausage Kitchen runs a Sausage Club out of Dover, NH. The next pick-up is scheduled at the Seacoast Eat Local's Rollinsford Winter Market this coming Saturday (pick-up is at the Fresh Local booth). Orders are due by Wednesday, November 18th.
John "Popper" Medlin strives to use local ingredients by tapping their own , growing and drying their own chilis, and making their own red wine vinegar. They also pledge to purchase from local, natural, free-range, and/or organic sources as much as possible.
The top three PSK Sausages for your Thanksgiving stuffing
1. Breakfast- ginger, white pepper and sage
2. Fig and Brady - juniper, nutmeg, mace and clove
3. Garlic and Herb- garlic, savory, sage and marjoram
Here's what he has available for ordering:
Bourneworst- My version of the house sausage from the butcher shop I trained at in the Netherlands. Soft flavors of nutmeg and clove with a with a touch of Dijon.
Smoked Bratwurst- Black cherry smoked and made with Smuttynose Star Island Single.
Maple Bourbons- Sweet maple and chili with a hint of sour mash. Best seller.
Hot Italians- Fennel, chilies, and house made red wine Vinegar round these out nicely.
Sweet Italians- fennel and tomato create an earthy sweetness.
Szechwan- Sweet soy and floral peppercorns. With a back note of heat.
Mexican Chorizo- cinnamon, Mexican oregano, garlic, dried poblano peppers and twelve other herbs and spices. Uncased.
Poblano Cumin- Fire roasted poblanos and toasted cumin. Perfect for tacos.
Blueberry Tarragon- lower bush berries and sweet anise Make these pancakes best friend.
French Garlic- fresh garlic, soft herbs and a nice French wine.
Fig and Brandy- Nutmeg, mace, clove and a touch of juniper. Great for casseroles or by themselves.
Poppers Breakfast- sage and ginger make this mild sausage eggs and toast happy, very happy. Loose not in casings.
Spiced Apple- Harvest spices and Flag Hills Apple Brandy make these memorable.
Cheddar Bay- Sharp cheddar and bay leaf. Gooey is great.
Ragin’ Cajun- Fresh onion sausage loaded with smoked Tasso ham.
Spanish Chorizo- This spicy sausage has nice back notes of oregano and garlic. Great with seafood or cold with cheese
Irish Bangers- Traditional Bangers. Herby with a pepper kick.
Other Good Things
Polish Kielbasa- Beef and pork in this traditional favorite.
Smoked Bacon- Lightly cured and Black Cherry smoked.
Liverwurst- all pork liver, smooth and mild. Apples and fried onions added.
Pop Dogs- Garlic and Onion make these not your average dog.
Hot Hot Dog- (H2D2) – Cayenne, Jalapeno, and Thai Chilies. It puts the HOT in the dog.
Dwatt Dawg- Chicken, BACON, cheddar, and herbs.
Weisswurst- Veal and pork. German white sausage with mustard, celery and onion.
Pork and Brandied Cranberries- Wrapped in smoked Ham.
Spicy Apple- Apples bloomed in Flag Hill Wineries Calvados (Apple Brandy) and wrapped in Smoked Tasso Ham.
Prices are as follows:Fresh Sausages- $7#
Smoked Sausages- $8#
Thick sliced add $1.50
Pork Pie- $13
Hot Dogs- $10 for pack of 8
Pate'- $5 for 8oz.
To place your order you can call him at 603.534.3971 or by e-mail at popperchef @ yahoo.com