Recipe: Peanuts, Sausage, and Ginger Wrapped in Romaine

PEANUTS, SAUSAGE, AND GINGER WRAPPED IN ROMAINE

16 ounces polska kielbasa or smoked beef sausage (I use Hillshire Farms)
1 to 2 heads romaine lettuce
2 to 3 ounces fresh gingerroot (dried won't do)
10 to 16 ounces planters salted peanuts (I've tried other brands, they don't taste as good. Dry roasted won't do.)
1 bunch cilantro, washed and trimmed (optional)
1 small red onion, sliced thinly (optional)

Slice kielbasa into coins about 1/8 inch thick. Grill coins until they start to caramelize, turn and cook to taste.

As kielbasa is cooking, wash and rinse romaine leaves DO NOT TEAR, pat dry; set aside.

Peel ginger (I use a vegetable peeler) and slice into matchstick-sized pieces; put ginger into a small bowl or sectioned serving tray.

Pour peanuts into bowl or section of serving tray.

Chop cilantro, if desired (I just cut it up with scissors); put into small bowl or sectioned serving tray.

Slice onion, if desired in small bowl or sectioned serving tray.

Once Kielbasa is nicely caramelized, remove from heat and place on paper toweling, blot with another paper towel. You will need to have sausage, peanuts, ginger, optional cilantro and/or optional red onion on a tray or table to construct.

TO ASSEMBLE:
Place Romaine leaf on plate. Line Kielbasa coins along spine of leaf from end to tip. On each coin place a matchstick of ginger (or two or three). Sprinkle peanuts liberally along the spine (to taste). Add cilantro and onion to taste. Fold Romaine leaf like a taco or burrito and enjoy!