Ingredients
- 2 cloves garlic
- 2-inch piece of ginger
- 2 stalks lemongrass, outer layers removed
- 1 thai chili or 1/3 jalapeno
- 1 Tbsp coconut oil
- 1 pound Boulder Sausage Ground Breakfast Sausage
- 2 Tbsp fish sauce
- 2 tsp Sambal or chili paste
- 2 tsp soy sauce
- 1 Tbsp light brown sugar
- 1 lime, zest and juice
- 1 head butter lettuce
- 1 bunch cilantro
Dipping Sauce
- 1 lime, juiced
- 2 tsp fish sauce
- 1 Tbsp light brown sugar
Preparation
- Make lime dipping sauce
- Combine lime juice, fish sauce and brown sugar
- Whisk to dissolve sugar
- Set aside
- Peel away outer layers of lemongrass
- Slice inner white sections into ½ inch pieces
- Using a food processor or blender, mince garlic, ginger, chili and lemongrass pieces
- Heat a skillet over medium heat and add oil
- Sautee ginger-lemongrass mixture for 3-4 minutes
- Add in ground sausage
- Sautee until meat starts to brown and liquid is absorbed (about 7 minutes)
- Deglaze with fish sauce and soy sauce
- Stir up browned bits from the bottom
- Add in brown sugar and sambal
- Cook another 2 minutes then remove from heat
- Add in lime zest and lime juice
- Using outer leaves of butter lettuce, fill each lettuce leaf with sausage mixture
- Garnish with cilantro and serve with sauce
