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1
Heat sausages in a very large skillet with olive oil until browned, about 710 minutes.
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2
The skillet will be re-used later and will need to hold all the glorious green beans.
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3
While the sausages are browning, heat a large stock pot of water over high heat, covered.
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4
While waiting for the water to boil, make an ice bath using another large stock pot.
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5
Fill with about 4 cups of ice, and fill vessel with water until water comes to the top of the ice.
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6
Set aside.
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7
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.
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8
Immediately put in the ice bath to stop cooking, tossing with a spoon to make sure everybody is chillin out.
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9
I like to wait until all ice is melted.
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10
Drain and set aside.
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11
When sausages have finished cooking, remove to a plate.
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12
Combine lemon juice, orange juice, orange zest, tamari, garlic, and beer in a small bowl.
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13
Add to skillet that contained the sausage.
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14
Reduce over medium heat, until sauce is thick and nearly all evaporated, about 35 minutes.
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15
The bubbles will appear thick and wont break right away.
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16
Once the sausage is cool enough to handle, slice on the bias into rounds.
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17
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.
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18
Divide among plates and garnish with sesame seeds and a drizzle of toasted sesame oil.
