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.