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Pan-Seared Sausage with Pink Lady Apples and Watercress

Arugula could be substituted for watercress in this simple, one pan meal.



For 4 Serving(s)


  • 1 T olive oil
  • 1 lb Pink Lady apples
  • 1 1/2 lb sweet Italian sausages
  • 1/2 c dry white wine
  • 2 T white wine vinegar
  • 1 bn watercress
  • salt
  • pepper

Pan-Seared Sausage with Pink Lady Apples and Watercress Directions

  1. In a large cast iron skillet, heat the olive oil over medium-high heat. Place the apples cut side down, and cook, turning occasionally, for 5-8 minutes, until golden brown. Add the sausages to the skillet with the apples, and prick with a fork. Cook, turning occasionally, for 10-12 minutes, until browned. Stir in the white wine and vinegar, and bring to a boil. Reduce heat to medium-low. Simmer until the pan sauce thickens, about 4 minutes. Fold in the watercress and season with salt and pepper.
  2. Serve hot, drizzled with pan sauce.

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