sausage picadillo lettuce wraps

Yield: 4 entrée portions or 8 appetizer portions

1/2 teaspoon canola oil

1 pound turkey breakfast sausage, casings removed if necessary

1 cup chopped onion

1 teaspoon minced fresh garlic

1-1/2 cups mild salsa

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

1/2 cup golden raisins

2 Tablespoons chopped pimiento stuffed olives

1 medium tart apple, peeled, cored and chopped

8 large iceberg lettuce leaves, washed, separated, drained and chilled

 

Toppings

1/2 cup fresh cilantro, coarsely chopped

1 cup chopped fresh tomatoes

 

  1. Heat oil in a large, heavy nonstick skillet over medium heat.  Add sausage and cook; breaking up sausage into small pieces with a wooden spoon.  Cook until no longer pink.  Remove sausage with a slotted spoon.  Drain all but 1/2 teaspoon pan drippings.
  2. Add onion to pan and cook until soft.  Add garlic and cook until fragrant, about 1 minute.
  3. Return sausage to pan and mix in salsa, cinnamon, cloves, cumin, black pepper, raisins, olives and apple.  Reduce heat to low; simmer, uncovered, 3 to 4 minutes, stirring occasionally.
  4. Spoon hot sausage mixture onto each lettuce leaf.  Garnish with cilantro and tomatoes.  Wrap lettuce leaves tightly around filling, enclosing the filling.

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