Spicy Asian Lettuce Wraps
By: Isernio's Sausage
Published: Friday, January 15, 2010 - 6:31pm

Ingredients




1 1/2 pounds Isernio Hot Italian Sausage, casings removed, coarsley chopped
2 teaspoons peanut or canola oil
2 teaspoons Szechuan Hot Bean Sauce
2 teaspoons Szechuan Bean Sauce
1/2 ounce Thai basil (about 1 bunch), coarsely chopped
1/2 ounce mint leaves, coarsely chopped
5 scallions, thinly sliced – both white and green parts
4 smalls heads of butter lettuc

Preparation

1 In a large skillet, saute sausage in oil until just cooked through – no pink left.  As it cooks, break up the clumps with a spatula or wooden spoon.  With a slotted spoon, remove to a bowl to cool .  With a small paring knife, cut the core from the heads of lettuce.  Separate the leaves, wash in cold water and dry in a salad spinner or between layers of paper towel.  Keep these cold until assembly. 2 Once the sausage is fully cooled, blend in both bean sauces.  Toss with a large fork to distribute the sauce evenly, and break up any remaining large clumps. 3 Arrange the lettuce “cups” on a serving platter.  Put 2 – 4 teaspoons in the middle of each leave, depending on the size of the leaf.  (Leave enough leaf on the periphery so they can be picked up, folded and eaten out of hand.)  Mix the chopped thai basil, mint and scallions together and sprinkle a little on top of each leaf.  Serve with napkins nearby.

About


This 12 Days of Sausage recipe comes from Susan Neel, co-owner of McCrea Cellars