Pan-seared Italian sausages
| Serves: | 6 |
Ingredients
- 450 g Pink Lady apples or similar variety, halved through the stem ends
- 1.2 kg Italian pork sausages
- salt and freshly ground black pepper
- 80 g Watercress
- 2 tbsp white wine vinegar
- 250 ml dry white wine
- 4 tbsp olive oil
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Cooking Instructions
- Heat the olive oil in a large cast iron or other heavy pan over a medium to high heat.
- Add the apples, cut side down, and cook for 5-8 minutes, turning occasionally until golden brown.
- Prick the sausages with a fork, add to the pan with the apples and cook for 10-12 minutes, turning occasionally until golden brown.
- Add the wine and vinegar to the pan and bring to the boil, then reduce the heat and simmer for about 4 minutes until thickened. The liquid should coat a spoon.
- Add the watercress and toss to coat, then season with salt and pepper.
- Serve the sausages and caramelised apple slices with the pan juices spooned over.
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