This Pan-Seared Sausage with Apples recipe has a unique taste to the culinary palate while being extremely delightful. The powerful flavors of the spicy chicken sausage with caramelized apples all sautéed in a simple white wine sauce, and topped off with fresh mixed greens doesn’t make much sense, but sometimes it’s the things that don’t make sense which turn out fabulous! The bold mixture of flavors in this Pan-Seared Sausage with Apples recipe brings to mind a classy version of a campfire meal. LOL! I got this recipe in Bon Appetit magazine and couldn’t resist the temptation to give it a try, I’m so glad I did! I changed my version up slightly to what I had on hand in my personal kitchen yet it’s the same basic concept. It all adds up to a little “sweet and spicy” in this one-skillet dinner.
Ali in the Valley
Pan-Seared Sausage with Apples...
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Author: Alison Ball
1 tablespoon olive oil
1 pound lady apples halved through stem ends
1½ pound sweet Italian sausages I used chicken sausage
¼ cup dry white wine
2 tablespoons white wine vinegar
1 bunch watercress trimmed (about 6 cups) (I used mix baby greens)
Kosher salt and freshly ground black 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.