Grilled Chicken Sausage With Wilted Watercress, Mushroom & Fennel Salad

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4 chicken sausages (use mild Italian, chicken basil or another mild sausage), about 1 1/2 pounds total

3 tablespoons olive oil

1/2 cup minced shallots

1 1/2 cups sliced fennel

5 cups sliced, mixed mushrooms (such as shiitake, portobello and oyster)

1/2 cup medium-bodied red wine

1 cup chicken broth

1 1/2 teaspoons fresh minced thyme

1 1/2 teaspoons fresh minced oregano

Kosher salt and ground black pepper, to taste

2 tablespoons basil, cut into chiffonade

4 cups watercress

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