1pound sausage, like Italian or bratwurst (loose or in casing)
1pound fruit (I used prune plums)
3 to 4 scallions, trimmed
3 to 4 cloves garlic, peeled
1/4cup red wine or balsamic vinegar
Salt and pepper
4 thick and broad bread slices
Instructions
Put 2 tablespoons olive oil in a large skillet over medium heat. If you’re using sausage links, cut them into chunks. When the oil is hot, add the sausage chunks or loose meat to the pan and cook, stirring occasionally until the sausage is browned in places and no longer pink, 15 to 20 minutes.
While the sausage cooks, halve and pit the plum and cut them into wedges if the pieces are big. (If you’re using other fruit, trim, peel, and slice it as you like.) Slice the scallions, keeping the greens and whites separate. Smash the garlic cloves on a cutting board with the flat side of a knife.
When the sausage is done, transfer it to a plate. Spoon off all but about 3 tablespoons of the fat. Return the skillet to medium high heat and add the scallion whites and garlic. Cook, stirring frequently, until the aromatics soften and brown in spots. Add the plums and wine or balsamic and cook, stirring constantly, until the pan is dry, about 2 minutes.
Add 1/2 cup water to the skillet and return the sausage and any accumulated juices to the pan. Keep cooking, stirring once in a while, until the plums release some juice and everything gets saucy; add a little more water, wine, or balsamic if the mixture is looking too dry. Cover and keep warm.
Toast the bread, transfer to plates, and drizzle with some olive oil. Stir the sliced scallion greens and a sprinkle of salt and pepper into the warm fruit and sausage mixture in the skillet and taste and adjust the seasoning. Blanket the bread with the saucy mixture and serve.