Dutch autumn sandwich with sauerkraut mash, sausage & pancetta

How Maurice does it

1. 1

   Peel the potatoes and boil them in salted water until tender, about 15–20 minutes.

2. 2

   While the potatoes cook, heat a frying pan over medium-high heat. Add the sausages and cook until browned and cooked through, about 10–12 minutes, turning occasionally.

3. 3

   Add the sliced pancetta to the pan with the sausages and fry until crispy. Remove sausages and pancetta, reserving the pan juices (gravy).

4. 4

   Drain the boiled potatoes and mash them. Stir in the sauerkraut and butter until well combined. Season with salt and pepper.

5. 5

   Slice the cooked sausages into rounds. Slice the onion into rings and set aside.

6. 6

   Toast the bread rolls. Spread a little butter on the cut sides.

7. 7

   To assemble: spoon the sauerkraut mash onto the bottom half of each roll. Top with sliced sausage, crispy pancetta, raw onion rings, lemon slices, and arugula. Drizzle with the reserved pan gravy.

8. 8

   Close the sandwiches with the top halves, cut in half if desired, and serve immediately.