Braised Sausages with Lady Apples and Watercress

A simple white wine pan sauce brings this one-skillet dinner together.

1 Tbsp. extra-virgin olive oil
1 lb Lady apples, halved through stem ends
1½ lbs sweet Italian sausages
¼ cup dry white wine
2 Tbsp. white wine vinegar
1 bunch watercress, trimmed (~ 6 cups)
sea salt
black pepper, freshly ground

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.

Makes 4 servings.