Beer-Glazed Green Beans with Chicken Sausage

Heat sausages in a very large skillet with olive oil until browned, about 7–10 minutes. The skillet will be re-used later and will need to hold all the glorious green beans.

While the sausages are browning, heat a large stock pot of water over high heat, covered. While waiting for the water to boil, make an ice bath using another large stock pot. Fill with about 4 cups of ice, and fill vessel with water until water comes to the top of the ice. Set aside.

When the water starts boiling, add in green beans and cook for 5 minutes, until the vegetables are bright green and still have some crunch to them. Immediately put in the ice bath to stop cooking, tossing with a spoon to make sure everybody is chillin’ out. I like to wait until all ice is melted. Drain and set aside.

When sausages have finished cooking, remove to a plate. Combine lemon juice, orange juice, orange zest, tamari, garlic, and beer in a small bowl. Add to skillet that contained the sausage. Reduce over medium heat, until sauce is thick and nearly all evaporated, about 3–5 minutes. The bubbles will appear “thick” and won’t break right away.

Once the sausage is cool enough to handle, slice on the bias into rounds. Add green beans and sausage to skillet containing reduced sauce, and continually toss until green beans are coated with sauce and are just heated through.

Divide among plates and garnish with sesame seeds and a drizzle of toasted sesame oil.