Recipes
Photo by Christophor Cavalieri
Ingredients
4 large spicy pork sausages (like linguica)
1 large onion, 1/2-inch dice
1 large carrot, 1/2-inch dice
2 ribs celery, 1/4-inch dice
2 cups chicken stock
2 cups peeled edamames
1/2 cup Clementine Marmalade
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper
Directions
In a large saute pan coated lightly with oil over high heat, sear and color the sausages, about 6 minutes. Transfer sausages to a plate. In the same pan, add onions, carrots and celery and cook until soft, about 3 minutes. Deglaze with chicken stock and add the edamames. Bring to a simmer and reduce by 50 %. Return sausages to pan, check for flavor and season if necessary. Serve family-style on a platter, topped with Clementine Marmalade.
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Simply Ming In Your Kitchen
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