Pan-Seared Sausage with Lady Apples and Watercress

• 1 tablespoon olive oil
• 1 pound lady 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.