1 tablespoon olive oil
1 pound apples
1 1/2 pound sausages
1/4 cup dry white wine
2 tablespoons vinegar
1 bunch watercress, or other soft green
Salt and 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.
Courtesy of Bon Appetit