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Skillet Sausages and Apples with Pecan Vinaigrette

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4

Ingredients

Pecan vinaigrette

  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons pecan oil (or substitute with grapeseed oil)
  • 3 tablespoons toasted pecans, finely chopped
  • 1 tablespoon parsley, finely chopped

Sausages and apples

  • 2 tablespoons grapeseed oil, divided
  • 4 small apples (about 1 pound), halved through the stems
  • 6 –8 link sausages (about 1 1/2 pounds)
  • 1/2 cup white wine
  • 1/2 head radicchio leaves, torn into bite-sized pieces
  • 1 cup baby arugula
  • Shaved Parmigiano-Reggiano, for garnish
  • Flaky sea salt, for garnish
  • Freshly ground black pepper, for garnish

Instructions

  • Preheat oven to 400°F. Soak radicchio leaves in a bowl filled with ice water for at least 30 minutes; this tames the bitterness and gives lettuce a crisp texture.

Pecan vinaigrette

  • In a small bowl, whisk vinegar and mustard until smooth. While whisking constantly, gradually stream in both oils until emulsified. Stir in pecans, parsley, salt, and pepper.

Sausages and apples

  • In a large cast-iron skillet, heat 1 tablespoon of oil. Add apples and cook, cut side down, over moderately low heat, turning once, until golden brown, 7–10 minutes. Transfer to a plate.
  • Prick sausages with the tip of a small knife. In the skillet, heat remaining tablespoon of oil. Add sausages and cook over moderately high heat, turning occasionally, until browned all over, 3–5 minutes. Arrange apples, cut side up, around sausages and pour wine into the skillet. Bring the liquid to a boil, transfer the skillet to the oven, and roast until the sausages are 160–165°F and the apples are tender, 8–12 minutes.
  • Remove from the oven and let rest for 5 minutes. Arrange radicchio and arugula on top of the sausages and apples. Spoon some of the pecan vinaigrette over the greens. Garnish with shaved Parmigiano-Reggiano. Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately.