I put this recipe on my list of things to make because I had a jar of sauerkraut in my cabinet that I wanted to use up. I had in in the cabinet for some time, I don’t know why.
I was a little apprehensive with this recipe - I mean, does any one really eat luncheon meat anymore. And yes, luncheon meat is spam. . .
Combining the sauerkraut with the onion, brown sugar and vinegar give the kraut a little added flavor. It adds a bit of sweetness to the acidity of the kraut.
The apples also add a little sweetness. They also add a little bulk, so one jar is enough to fill the casserole.
I cut the spam about 1/4 of an inch thick. It was hearty enough to give the dish some depth.
Combining the sugar and mustard create a lovely glaze for the meat. I used a spicy German mustard. I think this was a great idea - the spiciness was a wonderful addition.
Glazing the spam gave it a ton of flavor. It was shocking really. The glaze hardens up a bit, giving the spam a lovely crunch.
The dish was surprisingly good. We were shocked - my husband actually went for seconds.
GRETCHEN’S CASSEROLE
1 Pound Jar Sauerkraut
1 Pound Can Apple Slices
1/3 Cup Packed Brown Sugar
2 Tablespoons Vinegar
1/4 Cup Minced Onion
2 Tablespoons Butter
24 Ounces Luncheon Meat
1/4 Cup Packed Brown Sugar
2 Teaspoons Prepared Mustard
Heat oven to 400 degrees. In a 2 quart casserole, combine kraut and apples. Add 1/3 cup brown sugar, vinegar and onion. Dot with butter. Slice luncheon meat into 8 to 12 slices. Arrange on top of kraut mixture. Combine remaining brown sugar and mustard. Spread on meat. Bake for 30 to 40 minutes.
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