1. Arrange arugula on serving platter. Combine potatoes, 1 tablespoon oil, and salt in bowl. Cover and microwave until just tender, about 6 minutes, stirring halfway through microwaving. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook sausages until browned on all sides, about 6 minutes. Transfer to plate.

2. Pour off all but 1 tablespoon fat from skillet and return to medium-high heat. Cook potatoes, cut side down, until golden brown, about 3 minutes. Add butter, garlic, rosemary, and pepper and cook until fragrant, about 30 seconds, stirring to combine. Arrange potatoes on top of arugula and tent loosely with foil.

3. Return now-empty skillet to medium-high heat, add sausages and wine, and bring to boil. Reduce heat to medium-low and simmer, covered, until sausages are cooked through, about 8 minutes. Transfer sausages to platter with potatoes and arugula, drizzle with wine sauce, and serve.

Serves 4