Spicy Pork Lettuce Wraps
Recipe courtesy of Averie Cooks
1 16 ounce package Jimmy Dean Premium Pork Sausage (Hot Sausage may be substituted)
2 teaspoons sesame oil
1 medium/large sweet Vidalia or yellow onion, diced small
1 8-ounce ounce can water chestnuts, drained and diced small
1/2 cup hoisin sauce
2 to 3 tablespoon low-sodium soy sauce
2 to 3 tablespoon Asian chili garlic sauce, or to taste
2 tablespoons rice vinegar
1 tablespoon sriracha, optional and to taste
2 teaspoons ground ginger or 1 tablespoon freshly grated ginger, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 to 3 green onions, sliced into thin rounds
Butter lettuce or 'living lettuce' leaves, for serving
To a large skillet, add the oil, Jimmy Dean Premium Pork Sausage, onions and cook over medium-high heat until sausage is cooked through; stir intermittently and crumble sausage while cooking to ensure even cooking.
Add the water chestnuts, hoisin sauce, soy sauce, chili garlic sauce, rice vinegar, optional sriracha, ginger, pepper, stir to combine, and cook for about 3 to 4 minutes, or until water chestnuts are warmed and soften slightly; stir intermittently. Taste filling and make any necessary flavor adjustments, i.e. more chili garlic sauce, hoisin, pepper, etc.
Spoon about 1/4 cup of the filling into the lettuce leaves and evenly garnish with green onions before serving. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.