Spicy Sausage and Edamame Stew
Serves 4
- 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
In a large sauté 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.