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Serves 6 for an appetizer, 3 for a main course
This qualifies as a “so delicious and drippy that you must eat it alone or in very good company while standing over the sink” food. Of course, you can eat it daintily while sitting around the table with a group, but you’ll need a lot of napkins. The ingredients are easy to find and it’s quick to put together. Serve this on the first warm spring day when you’re ready for something light and refreshing.
Dressing:
2 cloves garlic, peeled and chopped finely
1/3 cup fish sauce
1/3 cup freshly squeezed lime juice
1 tablespoon sugar
1 teaspoon Thai or Vietnamese chili sauce
Garnish:
Peeled and finely chopped cucumber
Finely diced red onion
Finely chopped cilantro
Finely chopped mint
Finely chopped Serrano chilies, with seeds
Chopped roasted peanuts
Filling:
1 tablespoon peanut oil
1 pound spicy pork sausage links (if you can find Thai peanut flavor in a quality store, use it)
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon fish sauce
Whole iceberg lettuce leaves, washed and dried
1. Prepare the ingredients for the dressing and whisk together in a small serving bowl until sugar dissolves. Set aside.
2. Chop the ingredients for the garnish and place on a large platter in little piles or in individual bowls.
3. Heat the peanut oil in a heavy skillet over medium high heat. Squeeze the sausage out of its casings into the pan. Brown the sausage while breaking it up into small crumbles with a fork or wooden spoon. Just when sausage loses its pink color, add the soy sauce, sugar and fish sauce. Cook, stirring for a few minutes, until the ingredients are fully incorporated into the sausage.
4. Place the filling in a bowl and set near the garnishes and the dressing. Set the lettuce leaves out on a separate platter.
5. To eat, fill lettuce leaves with the sausage filling, spoon on dressing and desired garnishes. Roll and eat!
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