Heat grill to high (400 degrees0). Place sausages on the grill and reduce heat to medium-high (around 325) and cook. Turn frequently, until sausages are done through. Refer to package cooking temperature directions, about 15 minutes. The time will vary according to cooking temperature, grill type and sausage variety.
Country Mashed Potatoes
Place washed, peeled and cubed potatoes in a large pot. Use large chunks of potatoes if you like chunky mashed potatoes and smaller if you like smooth potatoes. Cover with cold water, and bring to a boil over high heat.
Bring to a boil and cook for approximately 10 - 15 minutes until you can easily poke through a potato with a knife. Drain well, and return to the hot pan. The secret to great fluffy mashed potatoes is getting the liquid out. Returning them to the pan helps dry them out.
Add butter, salt and pepper, and half of the milk. With a fork or potato masher, mash the potatoes to desired consistency. Add more milk, salt and pepper and continue to mash. Taste, and season as needed. Keep in mind the bangers will be salty, so don't over do it.
In a skillet, melt butter over medium-high heat. Add onions and let cook. Don't touch them, just watch your heat. When they get brown, stir them, and leave them alone. Again. You really want to get a nice brown color on the onions.
When they are brown add salt and pepper to taste. (Use sparingly, you can always add more.) Reduce heat to medium-low and cook until caramelized and tender, about 10 minutes.
Remove onions from skillet. Melt butter in same skillet over medium heat. Add flour, and stir to combine. Cook and stir for 5 minutes, slowly browning the flour mixture. Do not let burn.
Slowly add water, a little at a time, continuously stirring until all lumps are gone.
Add more water and stir until desired consistency. Add salt and pepper to taste.
Serve potatoes with gravy, topped with sausage and onions and a side of green peas.