Sauerkraut stamppot with bacon lardons and mustard

A classic sauerkraut stamppot that you can elevate with a good braiser. Crispy bacon lardons, creamy potato and a generous spoonful of mustard make this the ultimate winter meal.

📝 Ingredients

• 1 kg floury potatoes
• 500 g sauerkraut (drained)
• 200 g smoked bacon lardons
• 50 g butter
• 100 ml whole milk (warm)
• 2 tbsp wholegrain mustard
• Salt and freshly ground pepper to taste

👨‍🍳 Instructions

1. 1Peel the potatoes and cut them into even pieces. Boil them in plenty of salted water until tender, about 20 minutes.Heat the braiser over medium heat. Fry the bacon lardons without adding extra fat for 5 to 7 minutes until crispy. Remove them from the pan and drain on kitchen paper.Add the sauerkraut to the braiser with the remaining bacon fat. Stir well and let the sauerkraut warm through on low heat for 5 minutes. Season with pepper.Drain the potatoes. Add the butter and the warmed milk and roughly mash everything. Then add the warm sauerkraut and mix well.Stir the wholegrain mustard through the stamppot. Taste and adjust seasoning with salt and pepper if needed.Spoon the stamppot into deep plates. Scatter the crispy bacon lardons on top and make a little well in the centre for a knob of butter or a splash of sauce of your choice. Serve immediately.