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.