Ringing in the New Year!
It is hard to believe that 2016 is just about over and a New Year is about to begin. We have much to look forward to and pray that our country and the health of all our customers, family and friends remain strong and well. Thank you for all the many blessings that you have bestowed on us at Herman's and may we strive to bring you the same quality and exceptional service you have come to expect from your local, family meat shoppe.
We are very excited to be preparing for our 50th year in business and plan to have some exciting happenings to celebrate. October 2017 will be the official anniversary so stayed tuned!
Happy New Year and God Bless,
Recipe of the Month
Pork and Sauerkraut Submitted By: Jeanette Herman
Not only is it good luck but it is a Herman's tradition to prepare this meal on New Year's Day.
5 pound pork roast with bones
3 jars Kuhne's sauerkraut
1 large onion, chopped
1 apple, peeled and sliced thin
1/2 cup brown sugar
1/2 teaspoon black pepper
Preheat oven to 300 degrees. In a large roasting pan, place the sauerkraut, onion, apple, sugar and pepper. Fill each jar with water and add to the pan. Place the pan in the oven and bake for 5-6 hours. Check periodically to be sure water is not evaporating. If so add more and stir. After 5 hours, remove pork from refrigerator and let it come to room temperature. When the sauerkraut is golden brown, place the pork, bone side down, in the roasting pan. Cover and place in oven. Increase oven to 350 degrees and bake for 1 1/2 hours or until meat is tender and has reached 160 degrees or fork tender. Slice meat and serve with the sauerkraut and your favorite sides (traditionally mashed potatoes, peas, and applesauce).