Spicy Asian Lettuce Wraps

• 1 1/2 pounds sausage casings Isernio Hot Italian, removed, coarsley chopped
• 2 teaspoons peanut oil
• 2 teaspoons bean sauce Szechuan Hot
• 2 teaspoons szechuan bean sauce
• 1/2 ounce thai basil about 1 bunch, coarsely chopped
• 1/2 ounce mint leaves coarsely chopped
• 5 scallions thinly sliced - both white and green parts
• 4 butter smalls heads of, lettuc

1. In a large skillet, saute sausage in oil until just cooked through - no pink left. As it cooks, break up the clumps with a spatula or wooden spoon. With a slotted spoon, remove to a bowl to cool . With a small paring knife, cut the core from the heads of lettuce. Separate the leaves, wash in cold water and dry in a salad spinner or between layers of paper towel. Keep these cold until assembly.
2. Once the sausage is fully cooled, blend in both bean sauces. Toss with a large fork to distribute the sauce evenly, and break up any remaining large clumps.
3. Arrange the lettuce "cups" on a serving platter. Put 2 - 4 teaspoons in the middle of each leave, depending on the size of the leaf. (Leave enough leaf on the periphery so they can be picked up, folded and eaten out of hand.) Mix the chopped thai basil, mint and scallions together and sprinkle a little on top of each leaf. Serve with napkins nearby.

sausage casings isernio, peanut oil, bean sauce szechuan, szechuan bean sauce, thai basil, mint, scallions, butter

Taken from www.yummly.com/recipe/Spicy-Asian-Lettuce-Wraps-1673114 (may not work)