Sauerkraut stamppot with guanciale and mustard gravy

Zo doet Maurice het

1. 1

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

2. 2

   Meanwhile, slice the guanciale and fry it in a hot pan over medium-high heat for about 15 minutes until browned and rendered. Remove the guanciale from the pan and set aside, keeping the fat in the pan.

3. 3

   Add the sauerkraut straight from the pack 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 purée. Season with salt.

5. 5

   For the gravy, in the same pan add a knob of butter, the mustard, and the water. Stir continuously; after a few minutes, just at the boil, the gravy will start to thicken.

6. 6

   Spoon the mashed potatoes onto plates, top with the sauerkraut and crispy guanciale, and pour the mustard gravy over the top. Enjoy!