Peanuts, Sausage, and Ginger Wrapped in Romaine
"This just sounds weird, but the flavors mingle and it tastes amazingly good. Everyone I've ever made it for has included it into their regular repetoire as it is fast, easy and fairly low carb. I make extra and take it for lunch the next day. This makes a nice lunch or light, refreshing dinner."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
2-4
ingredients
- 16 ounces polska kielbasa or 16 ounces smoked beef sausage (I use Hillshire Farms)
- 1 -2 head romaine lettuce
- 2 -3 ounces fresh gingerroot (dried won't do)
- 10 -16 ounces planters salted peanuts (I've tried other brands, they don't taste as good. Dry roasted won't do.)
- 1 bunch cilantro, washed and trimmed (optional)
- 1 small red onion, sliced thinly (optional)
directions
- Slice kielbasa into coins about 1/8 inch thick.
- Grill coins until they start to carmelize, turn and cook to taste.
- As kielbasa is cooking, wash& rinse romaine leaves DO NOT TEAR, pat dry.
- Peel ginger-- I use a vegetable peeler and slice into matchstick-sized pieces-- put ginger into a small bowl or sectioned serving tray.
- Pour peanuts into bowl or section of serving tray.
- Chop cilantro (if desired) I just cut it up with scissors-- put into small bowl or sectioned serving tray.
- Slice onion (if desired) in small bowl or sectioned serving tray.
- Once Kielbasa is nicely carmelized, remove from heat and place on paper toweling, blot with another paper towel.
- You will need to have sausage, peanuts, ginger, optional cilantro and/or optional red onion on a tray or table to construct.
-
To Assemble:
- Place Romaine leaf on plate.
- Line Kielbasa coins along spine of leaf from end to tip.
- On each coin place a matchstick of ginger (or two or three).
- Sprinkle peanuts liberally along the spine (to taste).
- Add cilantro and onion to taste.
- Fold Romaine leaf like a taco or burrito and enjoy!
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RECIPE SUBMITTED BY
I have ADD, so I have the propensity to walk away from things and totally forget what I was doing so I've developed pavlovian response kitchen dash as soon as I smell carbon molecules entering the atmosphere.
My dear beloved Peter is very good about catching things before they are incinerated. He is also a much better cook than I am but now I have this website in my arsenal and he doesn't (tee hee hee).
I find that I prefer 'sport cooking' to everyday cooking -- where I cook the whole week's meals and lunches all in a day, I have enough going on that I can stay amused enough to stay in the kitchen.
My passions are extreme experiences, good people, good food, good conversation.
I am also a skilled practitioner of cbt...yes THAT cbt..although I am pretty good at cooking/baking and troublemaking.
My pet peeve is that the dishes don't wash themselves -- though the dogs are always happy to help.
I live in Vancouver, WA with my family , twelve chickens a little banty rooster that can barely crow, two dogs, a goat a rabbits and a few white rats.
Did you know that farmers in Europe are using Spritz d'Tabasco sauce on their crops to keep the critters from munching??...I laughed when the news reporter half jokingly said they wanted to classify Tabasco as a pesticide.
