Asian Sausage Wraps with Chinese Catsup
Third Prize - 1998 National
Sausage Month Contest
1 pound bulk hot pork sausage
Remove sausage from package; crumble into large skillet and cook, stirring to break up over medium heat until lightly browned. Drain well on paper towels. Heat tortillas as directed on package.
To make Chinese catsup: in a small saucepan, blend together hoisin sauce, mustard, ginger root and garlic; place over medium heat, stirring just until hot and well-blended. Spread over warmed tortillas.
Toss together cooked and crumbled sausage, rice and pine nuts, divide equally among the four tortillas. Sprinkle with green onions and lettuce. Fold sides over filling, then fold bottom up over filling and continue rolling to enclose.
*Special note: this also can be served as an appetizer using Rice Paper Wrappers available in Asian grocery stores. When using the wraps, recipe makes sufficient filling for 12-15 appetizer size wraps.
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