ASIAN SAUSAGE WRAPS WITH CHINESE CATSUP

1 pound bulk hot pork sausage
4 (10-inch) flour tortillas
FOR THE CHINESE CATSUP:
1/3 cup prepared hoisin sauce
1 Tbsp. hot Chinese mustard
1 Tbsp. grated fresh ginger root
1 clove garlic, minced
FOR THE FILLING:
1 cup hot cooked white rice
1/4 cup pine nuts, lightly toasted
2 Tbsp. finely diced green onions
2 cups shredded lettuce

Remove sausage from package; crumble into large skillet and cook, stirring to break up over medium heat until lightly browned. Drain well on paper towels.

Heat tortillas as directed on package.

TO PREPARE THE CHINESE CATSUP:
In a small saucepan, blend together hoisin sauce, mustard, ginger root and garlic; place over medium heat, stirring just until hot and well-blended. Spread over warmed tortillas.

TO PREPARE THE WRAPS:
Toss together cooked and crumbled sausage, rice and pine nuts, divide equally among the four tortillas. Sprinkle with green onions and lettuce. Fold sides over filling, then fold bottom up over filling and continue rolling to enclose.

VARIATION:
This also can be served as an appetizer using Rice Paper Wrappers available in Asian grocery stores. When using the wrappers, recipe makes sufficient filling for 12-15 appetizer size wraps.

Servings: 4
From: Janice Elder, Charlotte, North Carolina
Source: National Hot Dog and Sausage Council