Sausage lettuce wraps

Another recipe taken from the latest cookbook by Nigella Lawson, Nigella Kitchen. I am very slowly working my way through this book. I didn’t expect much out of this recipe honestly but it seemed simple – and simple is good when you have a 1 year old!

I improvised slightly. The recipe calls for pork sausage, but I used chicken sausage. Because the sausage was already spicy, I left out the red and green chiles.

This was an extremely quick dish to make and the final outcome was actually really good. It’s just a matter of removing the casing from the sausage and mixing the meat with all of the ingredients listed below. You end up with these adorable mini sausage patties. We used Maria’s whole wheat tortillas and escarole as the wraps. The squeeze of lime is essential to brighten it up a little. We had this for dinner with a salad.  I think it’s meant to be more of an appetizer though.

So I digress…anyway, definitely try this out. I’m sure any kind of sausage would work – pork, turkey, chicken…just make sure it’s raw and not a pre-cooked sausage.

Ingredients

1 pound sausage (pork/chicken/turkey)

1 t grated fresh ginger

1 green chile, seeded and chopped (leave out if sausage is spicy)

1 red chile, seeded and chopped (leave out if sausage is spicy)

2 t English Mustard (i used powdered Colman’s English Mustard)

1 garlic clove, peeled and grated

Zest of 1 lemon

2 thin or 1 fat scallion, thinly chopped

2 t chopped fresh cilantro

1 T vegetable oil

to serve:

leaves from 1 escarole or iceberg lettuce (to wrap patties)

pita bread or flat bread (warmed)

2-3 limes cut into wedges

Directions:

Cut a nick in the sausage skins and gently squeeze the sausage meat out of the casings into a bowl. Add the ginger, chiles (if using), mustard, garlic, lemon zest, scallion, and cilantro.

Mix everything together thoroughly and then make the patties by using a tablespoon measure for each one or just go by eye and feel, as you pull out roughly a walnut-sized amount at a time and shape it into a fat, little disc.

Heat the oil in a frying pan (I used a nonstick) and cook the patties over a medium heat for about 3 minutes a side. Watch that they don’t catch too much, you want them to look temptingly scorched on the outside, but properly cooked through on the inside.

Transfer to a serving platter and arrange lettuce leaves and breads to wrap the patties in on another plate. Put some of the lime wedges alongside, too, and anything else you want to eat with them.

(you can make the uncooked patties 1 day ahead and fry them up the next day)