One good sausage with apples built in deserves nothing more than a sheet pan of potatoes to catch its fat and cook to golden. The sausage flavors read as sweet and savory at once, so you need only salt, pepper, and time.

Serves 2. 30 minutes, 8 at the stove.

Cook mode

1. Heat your oven to 425°F [220°C]. Cut 12 oz waxy potatoes into 1/2-inch cubes, toss with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan, and spread in one layer. Roast for 12 minutes while you prepare the sausages.12 min
2. Slice each of the 2 sausage links on the bias into 3 or 4 thick pieces to increase their surface area. When the potatoes have started to brown on the edges, push them to the sides of the pan and nestle the sausage pieces into the center.
3. Return the pan to the oven for 8 minutes, shaking the pan once halfway through, until the sausages are browned and the potatoes are tender and golden. The cue is a fork sliding through a potato piece.8 min

Note Swap the potatoes for thin-sliced celeriac or parsnips if you have them. Leftovers keep in a sealed container for two days; warm gently in a skillet with a splash of water. Serve with a sharp grain mustard or with wilted greens on the side to cut the richness of the fat.