Barbecue bangers and mash - the best charcoal bbq grill

INGREDIENTS 4 roasted potatoes with butter, plus Cumberland sausage with sea salt and black pepper olive oil 25g/1 oz butter 2 red onions, exquisite 2 teaspoons dark brown fudge 2 teaspoons ordinary flour200ml/7 floz red wine500ml/18 floz chicken nuggets tsp teaspoon British mustardLight BBQ, letPierce the potatoes a few times with a skewer and apply it with butter.Season the potatoes with a large amount of salt and pepper, and then wrap each potato with a double-layer kitchen foil.Push the coal aside, place the potatoes at the bottom of the barbecue, and carefully rake the coal back to cover it.Potatoes take about 40 minutes to cook, but check them by piercing them with a skewer or a knife tip.After the potato is buried, heat the grill on it.Fix the sausages with skewers to prevent them from spreading away, then bake on each side for 5 minutes until caramel.Move them to the side without coal under the grill, throw a soaked piece of wood on the coal, then cover it and cook slowly for 20 minutes.For gravy, heat a little oil in the pan, add butter and onions and fry gently for 10 minutes.Add sugar and cook 3 more-4 minutes.Add flour and cook for another 2 minutes before pouring wine.Cook for 10 minutes and pour in the soup.Slow for another 15 minutes, or a little thick.Add mustard before serving.Take down the sausage on the grill and put it on a board or warm plate.Dig the potatoes out of the charcoal, carefully open the packaging, then cut them in half and dig out the pulp.Mash the potatoes with butter and plenty of salt and pepper.Sausage served with mashed potatoes and gravy.