12 Sausage and Sweet Potato Recipes for Busy Weeknight Dinners

Sausage and sweet potato recipes work because the sausage’s salty, spiced fat turns sweet potato sticky and caramelized while the two cook together in one pan. You get rich, savory depth and enough natural sweetness to balance dinner on a busy weeknight.

Start with the classic skillet for a straightforward meal, reach for the Cajun hash when you want heat, try the air fryer bites for snack sized crunch, and stash the freezer stew for future-you dinners.

Which Sausage and Sweet Potato Recipes Should You Make?

Classic Chicken Sausage Sweet Potato Skillet

This is the one I make when I want dinner on the table before the kitchen even smells like effort. Smoked chicken sausage gets deeply browned, sweet potato turns soft and caramelized, and a quick hit of apple cider vinegar keeps the whole pan tasting bright.

Ingredients (makes 4 servings)

• Smoked chicken sausage, sliced on a diagonal: 340 g (12 oz)
• Sweet potatoes, cut into 2 cm cubes: 680 g (1 1/2 lb)
• Yellow onion, thinly sliced: 1 medium
• Red bell pepper, thinly sliced: 2 medium
• Olive oil: 2 tbsp
• Smoked paprika: 1 tsp
• Garlic powder: 1/2 tsp
• Kosher salt: 3/4 tsp
• Apple cider vinegar: 1 tbsp
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Warm the 2 tbsp olive oil in your widest skillet over medium-high heat. Add the 340 g sliced sausage and let it sit until the edges turn deep brown, about 4 minutes. You’ll hear the snap of the casing as it releases, then scoop the sausage onto a plate and leave all those browned bits in the pan.

Step 2: Drop the 680 g sweet potato cubes and onion into the same skillet with 1/2 tsp of the salt. Let the cubes sit for 5 minutes before you stir, so a crust forms. You want them to catch on the bottom, but if the pan smokes, lower the heat a touch.

Step 3: Stir in the 2 sliced red peppers, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Cook another 7 minutes, shaking the pan once halfway through, until the sweet potato is knife-tender and the peppers have collapsed. You should smell the paprika toasting, not burning.

Step 4: Return the sausage to the skillet along with the remaining 1/4 tsp salt. Toss everything for 2 minutes to let the flavors catch up, then turn off the heat. Splash in the 1 tbsp apple cider vinegar and scrape up the stuck bits, because you want that sharp note to keep the dish from tasting flat.

Step 5: Scatter the 2 tbsp parsley over the top and bring the whole skillet to the table. You’ll want a wide spoon for serving, because the browned potatoes at the bottom are the best part.

Creamy Turkey Sausage Sweet Potato Soup

A blender does the work here, turning half the soup silky while the rest stays chunky. Italian turkey sausage gives the broth a mellow, herb-heavy backbone, and kale keeps the bowl from feeling too rich.

Ingredients (makes 6 servings)

• Italian turkey sausage, casings removed: 450 g (1 lb)
• Sweet potatoes, peeled and diced: 680 g (1 1/2 lb)
• Yellow onion, diced: 1 large
• Celery ribs, diced: 2
• Garlic cloves, minced: 4
• Dried thyme: 1 tsp
• Chicken stock: 1.2 L (5 cups)
• Curly kale, chopped: 170 g (6 cups)
• Heavy cream: 120 ml (1/2 cup)
• Kosher salt: 1 tsp

Instructions

Step 1: Set a heavy pot over medium heat and add the 450 g turkey sausage, breaking it into rough chunks with your spoon. Cook until deeply browned, about 6 minutes, then drop in the onion and celery. You’ll hear the vegetables hit the hot pot and start to soften right away.

Step 2: Add the 4 minced garlic cloves and 1 tsp thyme, then stir for 1 minute until the garlic turns fragrant. Pour in the 1.2 L chicken stock and the 680 g diced sweet potatoes. You want the liquid to cover the potatoes, so give everything a gentle press with the back of a spoon.

Step 3: Bring the pot to a gentle bubble, then lower the heat so it simmers without boiling hard. Let it cook for 15 minutes, stirring once, until the sweet potato cubes mash easily against the side. You’ll see the broth take on a soft orange color.

Step 4: Ladle half the soup into your blender and blend until smooth, then return it to the pot. Stir in the 170 g curly kale and 1 tsp salt, and let the leaves wilt in the hot soup for 3 minutes. The pureed half gives the soup body without making it heavy.

Step 5: Pour in the 120 ml heavy cream and stir just until the soup turns silky. Taste and add a little more salt if it needs it, then serve hot. You’ll want crusty bread on the side for dragging.

Sheet Pan Beef Sausage and Sweet Potatoes

This is the version for nights when you want the oven to handle everything while you do something else. The sausage and green beans join the pan partway through, so everything finishes together with crisp edges and no mush.

Ingredients (makes 4 servings)

• Beef sausage, cut into 3 cm chunks: 450 g (1 lb)
• Sweet potatoes, cut into 3 cm chunks: 800 g (1 3/4 lb)
• Green beans, trimmed: 225 g (8 oz)
• Red onion, cut into wedges: 1 large
• Olive oil: 3 tbsp
• Garlic cloves, smashed: 4
• Dried oregano: 1 tsp
• Kosher salt: 1 tsp
• Black pepper: 1/2 tsp
• Lemon juice: 1 tbsp

Instructions

Step 1: Set your oven to 220C (425F) and line one large rimmed sheet pan with parchment. Toss the 800 g sweet potato chunks with 2 tbsp olive oil, 1/2 tsp salt, and 1 tsp oregano in a large bowl. You want every piece glossy but not dripping.

Step 2: Scatter the sweet potatoes on half the sheet and slide the pan into the hot oven. Roast for 15 minutes, then the edges should look dry and a little puffed. You’ll have room for the sausage and beans because the potatoes shrink as they cook.

Step 3: In the same bowl, toss the 450 g beef sausage, 225 g green beans, red onion wedges, and 4 smashed garlic cloves with the remaining 1 tbsp oil, 1/2 tsp salt, and 1/2 tsp black pepper. Pull out the pan and pile that mixture onto the empty half. You’ll hear a light sizzle as the cold vegetables hit the hot pan.

Step 4: Return the pan to the oven and roast for 20 minutes, rotating it halfway, until the sausage is glossy and the green beans have a few brown spots. Use your spoon to toss everything together right on the sheet. The potatoes should offer no resistance when pierced.

Step 5: Slide the pan onto a trivet and squeeze the 1 tbsp lemon juice over the top while everything is still hot. Serve straight from the sheet with a spoon for the juices, because you’ll want every drop of that lemony, garlicky oil.

Spicy Cajun Chicken Sausage Sweet Potato Hash

I go heavier on the crust than most hash recipes do, because that crisp bottom layer is the whole point. You need a wide cast-iron skillet and a little patience to let the potatoes sit without stirring.

Ingredients (makes 4 servings)

• Smoked chicken sausage, diced: 340 g (12 oz)
• Sweet potatoes, cut into 1 cm cubes: 680 g (1 1/2 lb)
• Yellow onion, diced: 1 medium
• Green bell pepper, diced: 1
• Celery ribs, diced: 2
• Garlic cloves, minced: 3
• Cajun seasoning: 2 tsp
• Olive oil: 2 tbsp
• Apple cider vinegar: 2 tsp
• Scallions, sliced: 4

Instructions

Step 1: Warm the 2 tbsp olive oil in a large cast-iron skillet over medium-high heat. Drop in the 340 g diced chicken sausage and let the pieces sit without moving for 3 minutes. You want crisp edges, so stir only when the bottom releases easily.

Step 2: Add the diced onion, green pepper, and celery to the pan. Cook for 5 minutes, scraping up the browned bits, until the vegetables are soft and the onion goes translucent. You’ll see the dark flecks from the sausage work their way into everything.

Step 3: Stir in the 680 g sweet potato cubes and sprinkle the 2 tsp Cajun seasoning over the whole pan. Press the mixture into an even layer and let it cook undisturbed for 6 minutes. You’re looking for a brown crust on the bottom, and your nose will tell you when it’s right.

Step 4: Use a wide spatula to flip the hash in sections, scraping up the crispy bits. Press it down again and cook another 7 minutes, until the sweet potatoes are tender at their centers. If your pan looks dry, cover it with the lid askew for 2 minutes.

Step 5: Turn off the heat and shake the 2 tsp apple cider vinegar over the hash, then scatter the 4 sliced scallions across the top. Serve hot with a fried egg on each plate, because you’ll want the runny yolk to turn those crispy potatoes into a sauce.

Turkey Sausage Stuffed Sweet Potatoes

The sweet potato skin becomes its own bowl, which makes this feel a little more playful than a regular skillet dinner. You stuff the soft flesh back in with ricotta, spinach, and seasoned turkey sausage, then melt cheese over the top.

Ingredients (makes 4 stuffed potatoes)

• Large sweet potatoes: 4
• Italian turkey sausage, casings removed: 340 g (12 oz)
• Baby spinach: 85 g (3 cups)
• Garlic cloves, minced: 2
• Ricotta cheese: 120 g (1/2 cup)
• Mozzarella cheese, shredded: 80 g (3/4 cup)
• Olive oil: 1 tbsp
• Dried sage: 1/2 tsp
• Kosher salt: 1/2 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Set your oven to 210C (410F) and prick the 4 sweet potatoes with a fork. Rub them with the 1 tbsp olive oil and set them directly on the oven rack, then bake for 45 minutes until a knife slides into the center without resistance. You want them fully soft before you fill them.

Step 2: While the potatoes bake, put the 340 g turkey sausage in a cold skillet and set it over medium heat. Break the meat apart with a wooden spoon and cook for 6 minutes, stirring in the 1/2 tsp sage after the first 2 minutes. You’ll know it’s ready when no pink spots remain.

Step 3: Add the 2 minced garlic cloves and the 85 g baby spinach to the skillet. Stir for 2 minutes until the leaves shrink and turn dark green, then take the pan off the heat. You can leave any liquid in the pan, and it will flavor the filling.

Step 4: Let the potatoes cool for 10 minutes, then cut a slit down the center of each and pinch the ends open with your fingers. Scoop most of the soft flesh into a bowl, leaving a thin layer inside the skin, and mash it with the ricotta and 1/2 tsp salt. Fold in the sausage-spinach mixture and half the mozzarella.

Step 5: Spoon the filling back into the four potato skins and top with the remaining mozzarella. Return them to the oven for 10 minutes, just until the cheese melts and bubbles at the edges. You’ll want to press the filling in firmly enough to mound it over the top before you serve them hot.

Chicken Sausage Sweet Potato Pasta Bake

A tomato sauce pulls sweet potato and smoked chicken sausage into pasta-night territory. I parboil the rigatoni for barely any time, because it drinks up the sauce while the cheese browns on top.

Ingredients (makes 6 servings)

• Rigatoni pasta: 340 g (12 oz)
• Smoked chicken sausage, sliced into half moons: 340 g (12 oz)
• Sweet potato, peeled and diced small: 1 large (about 450 g/1 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Crushed tomatoes: 800 g (28 oz can)
• Dried basil and oregano: 1 tsp and 1/2 tsp
• Mozzarella cheese, shredded: 170 g (1 1/2 cups)
• Olive oil: 1 tbsp
• Kosher salt: 1 tsp

Instructions

Step 1: Bring a large pot of water to a boil and cook the 340 g rigatoni for 2 minutes less than the package says. Drain it and let it sit in the colander while you start the sauce. You want it firm, because it will finish in the oven.

Step 2: Set your oven to 190C (375F) and warm the 1 tbsp olive oil in a deep oven-safe pan over medium-high heat. Add the 340 g sausage, diced sweet potato, and onion, and cook for 10 minutes, stirring every few minutes, until the sausage browns and the sweet potato starts to soften. You’ll see the oil turn orange from the potato.

Step 3: Stir in the 3 minced garlic cloves, 800 g crushed tomatoes, dried basil and oregano, and 1 tsp salt. Let the sauce come to a low bubble, then drop the heat and simmer for 5 minutes. You should taste it here and add a pinch more salt if the tomato still tastes flat.

Step 4: Fold the drained rigatoni into the sauce, and stir in half the shredded mozzarella until it begins to melt. You want the sauce to coat every tube without being soupy, so give it one good scrape from the bottom.

Step 5: Scatter the rest of the mozzarella over the top and bake for 20 minutes, until the cheese is golden in spots and the edges bubble. Let the pasta sit for 5 minutes before you scoop, so the creamy middle doesn’t run onto the plate.

Step 6: Serve the bake hot from the dish, with a spoon for the saucy bottom layer. You’ll find the sweet potato pieces have gone almost jammy against the pasta.

Honey Mustard Turkey Sausage Sweet Potato Traybake

Sticky honey mustard is the reason this one wins over kids and adults who think they don’t like Brussels sprouts. The glaze caramelizes around the sausage rounds and glues the crispy onion wedges to the pan in the best way.

Ingredients (makes 4 servings)

• Turkey sausage, cut into 2 cm rounds: 450 g (1 lb)
• Sweet potatoes, cut into 2 cm wedges: 800 g (1 3/4 lb)
• Brussels sprouts, halved: 340 g (12 oz)
• Red onion, cut into wedges: 1 medium
• Honey: 2 tbsp
• Whole grain mustard: 2 tbsp
• Dijon mustard: 1 tbsp
• Olive oil: 3 tbsp
• Kosher salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Set your oven to 220C (425F) and whisk the 2 tbsp honey, both mustards, 2 tbsp olive oil, 1/2 tsp salt, and pepper in a large bowl. You’ll end up with a thick, glossy glaze, and if the honey is stiff, warm the bowl in your hands for a minute.

Step 2: Add the 800 g sweet potato wedges to the bowl and toss with half the glaze. Spread them on a large baking sheet in a single layer and roast for 15 minutes. You want a little browning before the softer vegetables join the pan.

Step 3: While the potatoes roast, put the 450 g turkey sausage, 340 g Brussels sprouts, and red onion in the same bowl with the remaining glaze. Toss until no streaks remain, then pull the hot pan from the oven. You’ll pile these right around the partially cooked potatoes.

Step 4: Nestle the sausage and sprouts around the sweet potatoes, and slide the pan back into the oven. Roast for 20 minutes, turning the sausage once, until the sprouts are deep brown at the edges and the sausage is sticky. Your kitchen will smell like hot mustard and caramelized onion.

Step 5: Pull the tray out and let it sit 3 minutes so the glaze sets up. Serve straight from the pan with the crispy onion bits and any syrupy drippings spooned over each plate. You’ll want a napkin for the sticky fingers.

Turkey Sausage Sweet Potato Breakfast Casserole

You can assemble this the night before and bake it in the morning, but it also works straight through for a weekend brunch. Shredded sweet potato makes a soft layer that soaks up the eggs without turning spongy.

Ingredients (makes 8 servings)

• Turkey breakfast sausage, casings removed: 450 g (1 lb)
• Sweet potatoes, peeled and shredded: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Baby spinach: 85 g (3 cups)
• Eggs: 10 large
• Whole milk: 240 ml (1 cup)
• Cheddar cheese, shredded: 170 g (1 1/2 cups)
• Dried sage: 1 tsp
• Kosher salt: 3/4 tsp
• Olive oil: 1 tbsp

Instructions

Step 1: Set your oven to 180C (350F) and rub a 23 x 33 cm (9 x 13 inch) baking dish with the 1 tbsp olive oil. Spread the 450 g shredded sweet potatoes across the bottom in an even layer. You want them lightly pressed so they make a soft bed for the eggs.

Step 2: Put the 450 g turkey breakfast sausage and diced onion in a large skillet over medium heat. Cook for 7 minutes, breaking the meat into small crumbles, then stir in the 1 tsp dried sage. You’ll know the sausage is ready when no pink remains and the onion looks glossy.

Step 3: Add the 85 g baby spinach and let it wilt in the pan for 2 minutes, stirring once. Scrape the whole mixture over the shredded sweet potatoes and spread it with the back of your spoon. The heat from the sausage will start to soften the potato below.

Step 4: Whisk the 10 eggs, 240 ml milk, and 3/4 tsp salt in a large bowl until the yolks and whites are completely combined. You want a little froth on top, which gives the casserole a lighter center.

Step 5: Pour the egg mixture slowly over the sausage and potatoes, then scatter the 170 g cheddar evenly across the top. Give the dish a gentle shake so the eggs settle into the corners. You’ll see the cheese form a thin cap, which turns crusty in the oven.

Step 6: Bake for 35 minutes, until the center puffs and a knife inserted in the middle comes out clean. Let the casserole sit for 10 minutes before you cut it into 8 squares. Serve warm with hot sauce or extra black pepper on the side.

Beef Sausage Sweet Potato Tacos

Sweet potato and black beans add body to the taco filling, which means a single pan feeds a whole table. I keep the spice simple, then pile on cilantro and lime at the end because those flavors do more than extra heat.

Ingredients (makes 8 tacos)

• Beef sausage, casings removed: 340 g (12 oz)
• Sweet potatoes, cut into 1 cm cubes: 340 g (12 oz)
• Black beans, drained and rinsed: 1 can (400 g/14 oz)
• Yellow onion, diced: 1 small
• Ground cumin and chili powder: 1 tsp each
• Olive oil: 1 tbsp
• Corn tortillas: 8
• Lime juice: 2 tbsp
• Fresh cilantro, chopped: 1/4 cup
• Kosher salt: 1/4 tsp

Instructions

Step 1: Warm the 1 tbsp olive oil in a large skillet over medium-high heat. Add the 340 g sweet potato cubes and cook for 8 minutes, stirring once or twice, until they are browned outside and tender inside. You want a few crispy edges, because that texture makes the taco filling.

Step 2: Push the potatoes to one side of the skillet and crumble the 340 g beef sausage into the empty space. Cook for 4 minutes, breaking it apart with your spoon, until the meat loses its pink color and starts to catch.

Step 3: Stir in the drained black beans, 1 tsp each cumin and chili powder, and 1/4 tsp salt. Cook for 3 minutes, letting the spice coat everything, until the beans are warm and the mixture holds together. You should taste it now and decide if it needs a touch more salt.

Step 4: Warm the 8 corn tortillas directly over a gas flame or in a dry skillet until soft and speckled. You’ll need to stack them in a clean towel to keep them pliable while you fill the others.

Step 5: Spoon the filling into the warm tortillas and top with the cilantro and a good squeeze of the lime juice. You’ll want to serve them right away with the remaining lime juice, because the brightness cuts through the spicy sausage.

Thai Red Curry Chicken Sausage Sweet Potatoes

Red curry paste and coconut milk turn sweet potato into a silky, spicy bowl that feels like a completely different dinner. Chicken sausage holds its shape in the bubbling sauce, and spinach wilts in at the very end.

Ingredients (makes 4 servings)

• Chicken sausage, cut into 1 cm rounds: 340 g (12 oz)
• Sweet potatoes, peeled and chunked: 680 g (1 1/2 lb)
• Red bell pepper and onion, sliced: 1 each
• Thai red curry paste: 3 tbsp
• Coconut milk: 400 ml (1 can)
• Chicken stock: 240 ml (1 cup)
• Soy sauce: 1 tbsp
• Brown sugar: 1 tsp
• Baby spinach: 85 g (3 cups)
• Lime juice: 2 tbsp

Instructions

Step 1: Set a wide pot over medium-high heat and add the 340 g chicken sausage rounds. Let them sit for 3 minutes, then stir and cook 2 more minutes until both sides are browned. You’ll see the edges curl, which means they’re ready to hold up in the curry.

Step 2: Drop the 3 tbsp curry paste into the pot and stir for 1 minute, mashing it into the oil. Add the red bell pepper and onion, and cook for 4 minutes until the onion softens and the paste smells toasted. You want the paste to sizzle, not burn, so keep the pot moving.

Step 3: Pour in the 400 ml coconut milk and 240 ml chicken stock, then add the 680 g sweet potatoes, 1 tsp brown sugar, and 1 tbsp soy sauce. Let the liquid come to a gentle boil, then lower the heat. You’ll see the curry turn a warm orange as the paste blooms.

Step 4: Cover the pot with the lid askew and simmer for 18 minutes, stirring halfway, until the sweet potatoes are soft but still hold their shape. The sauce should look glossy and coat the back of your spoon, not run off.

Step 5: Stir in the 85 g baby spinach and let it wilt for 1 minute, then squeeze in the 2 tbsp lime juice. Serve the curry in deep bowls, spooning the sauce over the sausage pieces, because you’ll want every bit of that coconut-lime broth.

Air Fryer Beef Sausage Sweet Potato Bites

This is the appetizer version, made for toothpicks and a game day table. A quick honey vinegar glaze gives the bites a sticky shell, and the air fryer keeps the sweet potato from turning steamy.

Ingredients (makes 24 bites)

• Beef sausage, cut into 1 cm thick rounds: 340 g (12 oz)
• Sweet potatoes, cut into 1 cm cubes: 450 g (1 lb)
• Red bell pepper, cut into 1 cm pieces: 1
• Olive oil: 1 tbsp
• Smoked paprika: 1 tsp
• Garlic powder: 1/2 tsp
• Kosher salt: 1/2 tsp
• Honey: 1 tbsp
• Apple cider vinegar: 1 tsp
• Toothpicks, for serving: 24

Instructions

Step 1: Toss the 450 g sweet potato cubes, red pepper pieces, 340 g sausage rounds, 1 tbsp olive oil, paprika, garlic powder, and salt in a large bowl. You want the oil to coat every piece, so use your hands if a spoon keeps leaving dry spots.

Step 2: Set your air fryer to 200C (390F) and spread half the mixture in the basket. Cook for 10 minutes, shaking the basket at the 6-minute mark, until the sweet potatoes are nearly tender and the sausage edges look crisp.

Step 3: Whisk the 1 tbsp honey with the 1 tsp apple cider vinegar in a small bowl. Scoop the hot bites into a serving bowl and drizzle the glaze over the top while they’re still steaming. You’ll hear a faint sizzle as the sweet glaze hits the hot meat.

Step 4: Cook the second batch the same way, then add it to the serving bowl with the first. Stick a toothpick in every other bite and serve hot. You’ll see people reach for the crispiest sausage pieces first.

Freezer Chicken Sausage Sweet Potato Stew

This is the batch-cooking version, built to land in your freezer as two future dinners. Sweet potato holds its shape well after freezing, and the sage-heavy broth tastes even better once the beans and sausage have had time to sit.

Ingredients (makes 2 freezer bags, 4 servings each)

• Chicken sausage, sliced: 680 g (1 1/2 lb)
• Sweet potatoes, peeled and cut into 2 cm cubes: 900 g (2 lb)
• Yellow onion, carrots, and celery, diced or sliced: 2 medium, 3 carrots, 3 ribs
• Garlic cloves, minced: 4
• Cannellini beans, drained: 2 cans (400 g/14 oz each)
• Dried sage: 2 tsp
• Dried thyme: 1 tsp
• Chicken stock: 1.5 L (6 cups)
• Kosher salt and black pepper: 1 tsp and 1/2 tsp
• Olive oil: 2 tbsp

Instructions

Step 1: Warm the 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add half the 680 g chicken sausage and brown for 4 minutes, turning once, then scoop it into a bowl. You’ll repeat with the rest so the pieces stay crisp instead of steaming.

Step 2: Drop the 2 diced onions, 3 sliced carrots, and 3 sliced celery ribs into the pot and cook for 6 minutes, scraping up the brown bits, until the onions soften. Add the 4 minced garlic cloves, 2 tsp sage, and 1 tsp thyme, and stir for 1 minute. You’ll smell the herbs almost immediately.

Step 3: Return all the browned sausage to the pot and add the 900 g sweet potatoes, drained cannellini beans, 1.5 L chicken stock, 1 tsp salt, and 1/2 tsp pepper. Stir everything once and bring the liquid to a low bubble. You’ll want a gentle simmer, not a rolling boil, so the potato holds together.

Step 4: Lower the heat and cover the pot with the lid slightly ajar. Simmer for 22 minutes, stirring once, until the sweet potatoes are tender but still firm enough to freeze well. Let the stew cool for 1 hour before you move it.

Step 5: Ladle the cooled stew into 2 large freezer bags, pressing out as much air as you can. Seal and lay them flat in the freezer, then write the date on each bag. You’ll have two future dinners waiting.

Step 6: You’ll thaw one bag overnight in the fridge, then warm the stew gently in a pot until bubbling. Taste for salt and serve hot in deep bowls.

Sweet potato size is the detail that decides most of these recipes. Cut the cubes to the size each version asks for, because even pieces cook at the same rate and give you caramelized edges without hard centers. Pick the one that fits tonight, set your heat, and let the sausage do the heavy seasoning.