Spicy Sausages Patties With Lettuce Wraps

by Nigella. Featured in KITCHEN

Introduction

While this started off as a little something to pick at over drinks when friends came over, it has long since escaped those confines in my house, for it makes a rather lovely lunch (or indeed supper) in the normal run of things. Of course there’s nothing to stop you just popping each plumptious patty into your mouth just as it is, but I like to wrap mine in a crisp lettuce leaf, like a juicy edible parcel. And there is nothing to stop you wrapping them in warmed flatbread, pitta, a couple of pieces of bread or a bun along with anything else you’d like; and do check out the Lamb Patties and Fried Chicken Sandwich for inspiration!

You may need to be rather brutal with the lettuce as you tear the leaves off to provide the edible wrappers for the patties, so I suggest you need one to two icebergs. If you want to perk the leaves up a little, making sure they curve into appropriate respositories for later, leave them in a big bowlful of very cold water (throw in ice cubes too) for 20 minutes or so, or plunge them in before you make the patties, then make sure you drain them well before piling them up on their plate.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

KITCHEN

2010

Buy Now

Image of Nigella's Spicy Sausage Patties with Lettuce Wraps — Photo by Lis Parsons

As featured in

KITCHEN

2010

Buy Now

Ingredients

Makes: 16 patties

Metric Cups

400 grams good-quality sausages or sausage meat
1 teaspoon grated fresh ginger
1 fresh green chilli (de-seeded and chopped)
1 fresh red chilli (de-seeded and chopped)
2 teaspoons English mustard (from a jar)
1 clove garlic (peeled and grated)
zest of 1 unwaxed lemon (finely grated)
2 thin or 1 fat spring onions (finely chopped)
2 teaspoons chopped fresh coriander
1 x 15ml tablespoon vegetable oil

To serve:

2 iceberg lettuces (separated into whole leaves to use as wraps - I suggest you get 2 lettuces in case of leaf breakage)
pitta breads or flat breads, warmed (gluten-free if required)
2 - 3 limes (cut into wedges)

1 pound good-quality sausages or sausage meat
1 teaspoon grated fresh gingerroot
1 fresh green chile (de-seeded and chopped)
1 fresh red chile (de-seeded and chopped)
2 teaspoons English mustard (from a jar)
1 clove garlic (peeled and grated)
zest of 1 unwaxed lemon (finely grated)
2 thin or 1 fat scallions (finely chopped)
2 teaspoons chopped cilantro
1 tablespoon vegetable oil

To serve:

2 iceberg lettuces (separated into whole leaves to use as wraps - I suggest you get 2 lettuces in case of leaf breakage)
pita breads or flat breads, warmed (gluten-free if required)
2 - 3 limes (cut into wedges)

Method

Cut a nick in the sausage skins and gently squeeze the sausage meat out of the casings into a bowl, or simply put the sausage meat in a bowl, then add the ginger, chillies, mustard, garlic, lemon zest, spring onion and fresh coriander.
Mix everything together thoroughly, and then make patties by using a cook's tablespoon (15ml) measure for each one or just go by eye and feel, as you pull out roughly a walnut-sized amount (or a tiny bit less) at a time and shape it into a fat, little disc.
Heat the oil in a frying pan and cook the patties over a medium heat for about 3 minutes a side. Watch they don't catch too much; you want them to look temptingly scorched on the outside, but not until you know they're properly cooked through.
Transfer to a serving platter and arrange the lettuce leaves and breads to wrap the patties in on another plate. Put some of the lime wedges alongside, too, and anything else you want to eat with them.

Cut a nick in the sausage skins and gently squeeze the sausage meat out of the casings into a bowl, or simply put the sausage meat in a bowl, then add the ginger, chillies, mustard, garlic, lemon zest, scallion and cilantro.
Mix everything together thoroughly, and then make patties by using a cook's tablespoon (15ml) measure for each one or just go by eye and feel, as you pull out roughly a walnut-sized amount (or a tiny bit less) at a time and shape it into a fat, little disc.
Heat the oil in a frying pan and cook the patties over a medium heat for about 3 minutes a side. Watch they don't catch too much; you want them to look temptingly scorched on the outside, but not until you know they're properly cooked through.
Transfer to a serving platter and arrange the lettuce leaves and breads to wrap the patties in on another plate. Put some of the lime wedges alongside, too, and anything else you want to eat with them.

Additional Information

MAKE AHEAD:
The uncooked patties can be prepared 1 day ahead. Cover and refrigerate until needed, then cook as directed in the recipe.

FREEZE:
The uncooked patties can be frozen for up to 3 months. Put the patties in a baking sheet lined with clingfilm or baking parchment, cover with a layer of clingfilm and freeze until solid then transfer to a resealable bag. To defrost, transfer the patties to a baking sheet lined with clingfilm, cover with clingfilm and defrost overnight in the fridge. Cook as directed in the recipe, dusting with a little plain flour before cooking if the surface of the patties is slightly moist.

MAKE AHEAD:
The uncooked patties can be prepared 1 day ahead. Cover and refrigerate until needed, then cook as directed in the recipe.