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Preheat oven to 450°F.
Wash, dry, and halve Brussels sprouts; transfer to a baking sheet pan.
Slice sausages into ½-inch-thick rounds; add to the baking sheet.
Drizzle sprouts and sausages with oil and sprinkle with salt and pepper. Place in the oven (it doesn't have to be fully heated) and roast until sprouts are tender-crisp and sausages are cooked through, 18-20 minutes.
Meanwhile, fill a medium saucepan about halfway with hot water (from the tap); add salt, cover with a lid, and bring to a boil over high heat.
Wash, peel, and chop the potatoes into ½-inch cubes. Add to the saucepan and cook until very tender, 7-10 minutes. Drain and return to saucepan.
Meanwhile, combine oil, Dijon, mayo, vinegar, sugar, salt, and pepper in a small bowl; whisk until smooth.
Add butter, milk, salt, and pepper to potatoes and mash until smooth.
To serve, divide potatoes between bowls, top with Brussels sprouts and sausages; drizzle with creamy Dijon dressing and enjoy!