In a separate 9x13-inch casserole dish, add the diced potatoes. Sprinkle with salt and pepper, pour the canned soup mixed with milk on top, and give it a gentle toss with a wooden spoon.
Bake the sausage in the oven for 20 minutes. Remove them, and with the help of tongs and a sharp knife, cut the sausages into ½ inch bite-sized pieces.