It doesn’t get much better than this. I was born in Texas, so we don’t have sauerkraut without blackeyed peas and mashed potatoes. The Butcher has been wanting 
sauerkraut so this past week I dutifully made him a healthy sized batch. This ought to hold him until New Year’s Eve.
Sauerkraut, Sherman Provision Style
3 pounds of trimmed boneless pork loin
2 pound bag of sauerkraut
16 oz. jar of sauerkraut
3 apples peeled, cored and sliced
3 Tablespoons of brown sugar
I browned the pork loin in the oven. I put some Olive Oil on a cookie sheet and heated the oven to 400 degrees. I seared both sides (10 minutes on each side).
I layered the sauerkraut (both varieties) in a roaster pan. I put the apples and brown sugar on top of the sauerkraut. I put the pork loin on top of the apples. I turned the heat down in the oven to 350 degrees and cooked it for 5 1/2 hours. The pork loin should be falling apart. Stir to mix the pork into the sauerkraut and apple combination.
Blackeyed Peas
2 pounds of Blackeyed Peas
Smoked meat (I used about 2 pounds of smoked porkchops)
1 onion diced
Soak the Blackeyed Peas for several hours, and rinse well. Put the Blackeyed Peas in a roaster pan, add the onions and the smoked meat. Add enough water to cover the blackeyed peas. Put on stove and cook over medium heat until boiling. Turn down to simmer, cover with a lid and cook several hours until Blackeyed Peas are tender, and smoked meat is falling apart. Keep checking to make sure you have enough water. You don’t want to burn your blackeyed peas.
Red Skinned Mashed Potatoes
5 red skinned potatoes, washed and quartered
3 Tablespoons of butter
1/2 cup of milk
Boil potatoes for 45 minutes until fork tender. Use a hand masher. Add butter and milk to the potatoes and mash.
Dip the potatoes on the plate. Cover with the sauerkraut mixture. Put the Blackeyed Peas right next to the potatoes.
You are in for some good eating! Until next time, From our Butcher Block to your Table.