Heat the oven to 450°F with a rack in the middle position.

On a rimmed baking sheet, toss together the potatoes, onion, bell pepper, oil, oregano, and 1 teaspoon each salt and pepper, then distribute in an even layer.

Roast until the vegetables begin to soften and brown, 18 to 20 minutes, stirring once halfway through.

Remove from the oven and stir the vegetables again, then arrange the sausages on top.

Continue to roast until the centers of the sausages reach 160°F and the vegetables are tender and lightly browned, another 20 to 25 minutes.

Meanwhile, in a small bowl, stir together the vinegar and honey.

When the sausages are done, transfer them to a cutting board, leaving the vegetables in the pan.

Pour the vinegar mixture over the vegetables and stir, scraping up any browned bits.

Add the capers and toss, then taste and season with salt and pepper.

Transfer to a serving dish.

Cut the sausages on the diagonal into 1-inch pieces, then add to the vegetables and toss.

Alternatively, serve the sausages whole with the vegetables alongside.