Pan-Seared Sausage with Pristine Apples and Watercress


  • 1 tablespoon olive oil

  • 1 pound Pristine apples, halved through stem ends

  • 1½ pound sweet Italian sausages

  • ¼ cup dry white wine

  • 2 tablespoons white wine vinegar

  • 1 bunch watercress, trimmed (about 6 cups)

  • Kosher salt and freshly ground black pepper


  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.

  2. 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.

  3. Serve with pan juices spooned over top, and with a good loaf of crusty bread on the side.

| Adapted from Bon Appetit