Ginger-Scallion Pork Sausage Lettuce Wraps with Mango and Cucumber

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A wholly participatory dinner that takes just minutes to pull together, this colorful meal can be easily adapted or added to: Think pickled carrots and daikon, red bell pepper, chopped pineapple and a variety of hot sauces. (It’s also gluten-free and Paleo-ready.)

Serves 4 / Takes less than 30 minutes

1 (12-ounce) package The New Food Collective™ Ginger-Scallion Sausages, removed from casing

1 (8-ounce) can water chestnuts, drained and finely chopped

1 head Bibb or Boston lettuce

2 mini cucumbers, sliced

2 ripe mangoes, peeled, pitted and diced

2 scallions, finely chopped

Lime wedges, for serving

Thai sweet chili sauce, for serving

Heat a large skillet over moderately high heat. Add sausage and stir-fry, breaking it up, until it is cooked through and beginning to brown, 8 to 10 minutes. Stir in the water chestnuts and remove from the heat. Transfer to a serving bowl.

While the sausage cooks, separate the lettuce into leaves and arrange on a platter. Place the cucumbers, mangoes, scallions, limes and chili sauce into separate bowls.

To serve, allow everyone to make their own lettuce wraps by filling a leaf of lettuce with sausage, cucumber, mango, scallion, a drizzle of chili sauce and a squeeze of lime.