Sauerkraut with guanciale and mustard jus

How Maurice does it

1. 1

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

2. 2

   Meanwhile, cut the guanciale and fry it in a hot pan over medium heat for about 15 minutes until browned and rendered. Remove the guanciale from the pan and set aside; keep the fat in the pan.

3. 3

   Add the sauerkraut straight from the packet to the hot guanciale fat and stir-fry briefly. Remove and set aside.

4. 4

   Drain the potatoes, add the milk and 40 g butter and mash into a smooth puree. Season with salt.

5. 5

   For the jus: put a knob of butter, the mustard and the water in the same pan. Stir continuously; after a few minutes, just before boiling, the jus will begin to thicken.

6. 6

   Spoon the mashed potatoes onto plates, divide the sauerkraut and the crispy guanciale over the top and pour the mustard jus over it. Enjoy!