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Super tasty, low-carb lettuce wraps
By Natalie Knezic
OurHometown.ca

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Super tasty, low-carb lettuce wraps
This recipe is simple to prepare and is very low in carbohydrates (approximately five carbs per serving with five large lettuce leaves and the sour cream). I use Field Gate organic sausages from Ontario, which are fantastic. The herbs and spices are full of antioxidants, which can be lacking in some low-carb food, and they add a lot of flavour.



London - May 11, 2016 - This recipe is simple to prepare and is very low in carbohydrates (approximately five carbs per serving with five large lettuce leaves and the sour cream). I use Field Gate organic sausages from Ontario, which are fantastic. The herbs and spices are full of antioxidants, which can be lacking in some low-carb food, and they add a lot of flavour.

Lettuce Wraps (Serves 2)

1 beef organic sausage from Field Gate (140g)
1 pork (hot) organic sausage from Field Gate (140g)
1 tbsp olive oil
1/2 cup onion, very small dice
2 cloves garlic, minced
1/2 thumb sized piece of ginger, chopped
3 drops of stevia (natural sweetener, but be careful not to add more than 3 drops)
Oregano
Cayenne pepper
Chilli powder
Adobo chilli powder (alternately, paprika)
Basil
Cinnamon (tiny bit - it can be overpowering)
Boston lettuce leaves, washed and dried
Sour cream - only a little if going low-carb (1/2 tsp for each leaf).

Method:

Remove sausage from casings and set aside.
Chop onions, garlic and ginger and set aside (onions separate).
Put olive oil in no-stick skillet and put heat to medium.
Fry the onions for about two minutes and then add the ginger and garlic for another two minutes.
Add the sausage meat, stirring and breaking it up into small bits using wooden spoon and fork.
Add all the spices - just a sprinkling of each but go easy on the cinnamon.
Add only three drops stevia (liquid natural sweetener).
Stir fry until cooked, and the meat is broken up into bits.
Keep frying on medium until the juices and oil evaporate as much as possible.

Put the mixture into a small bowl with a spoon and serve with chilled Boston lettuce leaves and sour cream.

Enjoy!

Follow Me on TwitterNatalie Knezic is a Process Development Manager by profession and an avid foodie and wine collector in her spare time. Inspired by daily trips to the market with her grandmother as a child, Natalie loves to explore different community markets and share her love of cooking with family and friends. If you have questions or wish to contact Natalie, you can email her at nknezic@ourhometown.ca



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