Pan-Seared Sausage With Lady Apples and Watercress
['1 tablespoon olive oil', '1 pound lady apples, halved through stem ends', '1 1/2 pounds sweet Italian sausages', '1/2 cup dry white wine', '2 tablespoons white wine vinegar', '1 bunch watercress, trimmed (about 6 cups)', 'Kosher salt', 'freshly ground 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.
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