Pan-Seared Sausage With Lady Apples and Watercress

Name: Pan-Seared Sausage With Lady Apples and Watercress
Yield: Makes 4 servings
Ingredients: 1 tablespoon olive oil; 1 pound lady apples, halved through stem ends; 1 1/2 pounds sweet Italian sausages; 1/2 cup dry white wine; 2 tablespoons white wine vinegar; 1 bunch watercress, trimmed (about 6 cups); Kosher salt, freshly ground pepper

Alison Roman

Makes 4 servings

Source

Ingredients

1 tablespoon olive oil

1 pound lady apples, halved through stem ends

1 1/2 pounds sweet Italian sausages

1/2 cup dry white wine

2 tablespoons white wine vinegar

1 bunch watercress, trimmed (about 6 cups)

Kosher salt, freshly ground pepper

Method

Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Add apples, cut side down, and cook, turning occasionally, until golden brown, 5–8 minutes.

Prick sausages with a fork, add to skillet with apples, and cook, turning occasionally, until browned, 10–12 minutes. Add wine and vinegar to skillet. Bring to a boil, reduce heat, and simmer until thickened (liquid should coat a spoon), about 4 minutes. Add watercress and toss to coat; season with salt and pepper.

Serve with pan juices spooned over.