Serve up this spicy stew family-style on a platter, topped with half a cup of Ming Tsai's Clementine Marmalade.


  • 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

  • Grapeseed or canola oil for cooking

  • Kosher salt and freshly ground black pepper


  • 1.

    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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