Sausage Pineapple Lettuce Wraps |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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A delicious mix of sweet, spicy, tangy and crunchy. Pineapple is the surprise in these wraps youâll want to fix again. âAysha Schurman, Ammon, Idaho Ingredients:
1 can (8 ounces) crushed pineapple |
1/4 cup soy sauce |
1 tablespoon rice vinegar |
1 teaspoon cornstarch |
1 garlic clove, minced |
1/2 teaspoon ground ginger |
1/2 teaspoon pepper |
1 pound johnsonville® hot ground sausage |
1 can (8 ounces) sliced water chestnuts, drained and finely chopped |
30 bibb or boston lettuce leaves |
30 pineapple chunks (about 2 cups) |
1 tablespoon sesame seeds, toasted |
teriyaki sauce, optional |
Directions:
1. Drain pineapple, reserving 3 tablespoons juice. In a small bowl, combine the soy sauce, vinegar, cornstarch, garlic, ginger, pepper and reserved pineapple juice; set aside.
2. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water chestnuts and crushed pineapple. Gradually stir in soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Place about 2 tablespoons sausage mixture on each lettuce leaf; fold lettuce over filling. Top with a pineapple chunk; secure with a toothpick. Sprinkle with sesame seeds and serve with teriyaki sauce if desired. Yield: 2-1/2 dozen.
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