Pan-Seared Sausage with Lady Apples and Watercress

by Marija Petrovic | 19/02/2014 00:37

Makes 4 servings

active time
25 minutes

total time
30 minutes
A simple white wine pan sauce brings this one-skillet dinner together.

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


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


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