Lemongrass Sausage in lettuce cups

I am always looking for an easy dinner that I can throw together quickly (I mean really...who isn't) and took a pic of this one out of my friend's famous monthly cooking magazine. 

This recipe is a fantastic two-fer, because although I think it was intended to be an appetizer (which I have yet to do), I have made it for dinner several times. As an appetizer, I can guarantee that you will be the toast of the party if you bring these babies as your hors d' to share. 

Often big chain supermarkets (and of course, Asian grocery stores) carry stalks of fresh lemongrass, which is essential this dish. I use about three stalks stripped to the soft inner core to equal 1/2 cup. 

I usually double the recipe and freeze the patties, then tightly wrap in plastic wrap and store in a zip-top bag for an even quicker lunch or dinner. Just thaw for 20 minutes and proceed with cooking.

LEMONGRASS SAUSAGE LETTUCE CUPS

1/3 cup coarsely chopped scallions


1/4 cup finely chopped fresh lemongrass

1 tablespoon kosher salt

1 teaspoon granulated sugar (I use agave liquid, either is fine)

1 teaspoon lime zest

2 medium garlic cloves, crushed

2 tsp fresh ginger, grated  (optional, but delicious)

1/2 pound ground pork

1/2 pound ground chicken thighs

1 tablespoon neutral oil

12 butter lettuce leaves (from 1 head)

1 cup matchstick-cut carrots

Fresh mint and cilantro leaves

Nuoc Cham (Vietnamese fish sauce) 

Toss together scallions, lemongrass, ginger, salt, sugar/agave, lime zest, and garlic in a bowl. Mix in ground pork and chicken

Shape ground pork mixture into 12 (2-inch) patties. Heat oil in a large skillet over medium. Working in batches, cook patties until well browned and no longer pink in center, about 3 minutes per side. Remove from skillet; let rest 5 minutes.

Stack 2 lettuce leaves to form a cup; repeat with remaining leaves. Place 2 patties in each lettuce cup with matchstick carrots, mint, cilantro, and nuoc cham.