Original Salt Snags with Onion Gravy and Chive Mash

Difficulty: Easy | Prep: 10 min | Cook: 30 min | Total: 40 min | Serves: 4 | Dietary: Contains gluten and dairy

Cold Sunday, four snags, a pile of mash and gravy that actually tastes like something. The trick here is Chooki's Original Chicken Salt in three places: the mash, the onions, and over the snags at the end. It does the seasoning job that a stock cube pretends to do, without the sad brown flavour.

Step 1: Boil the Spuds

Cover the potatoes with cold water, bring to the boil and cook for 15 to 18 minutes until a knife slides straight through. Drain them and let them sit in the hot pot for a minute so the steam comes off. Wet potatoes make gluey mash.

Step 2: Brown the Snags

While the spuds go, get a heavy frypan on medium heat with a splash of oil. Cook the sausages 12 to 15 minutes, turning every few minutes, until they are deep brown all over and firm when you press them. Move them to a plate and leave the fat in the pan.

Step 3: Build the Gravy

Onions into that same pan on medium-low with 1 teaspoon of the Original Chicken Salt. Cook 8 minutes until they go soft and sweet and start catching on the base. Stir the flour through for a minute, then pour in the stock a splash at a time, scraping the brown bits up. Simmer 3 minutes until it coats the back of a spoon, then slide the snags back in.

Step 4: Mash and Serve

Mash the potatoes with the butter and milk, then beat in the remaining 2 teaspoons of Original Chicken Salt and the chives. Pile it on plates, lean the snags against it and spoon the onion gravy over the lot.

Tip: Do not prick the sausages. The skin holds the fat in, and that fat is what makes the onions taste good in step 3.