Pan-Seared Sausage with Lady Apples and Watercress

By nnlester

by Alison Roman

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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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.

Per serving: 560 calories, 40 g fat, 3 g fiber

Nutritional analysis provided by

Bon Appétit