Sausage Lettuce Wraps

1 lb Goolsby’s Sausage (10 patties)

1 small-medium zucchini, diced

1 8-ounce can water chestnuts, drained and roughly chopped

½ white or yellow onion, diced

½ cup shredded carrots

2 tbsp sesame oil

⅓ cup soy sauce (I used low sodium)

¼ cup hoisin sauce

1 tbsp minced garlic

½ tsp ground ginger

2 tsp sriracha sauce

¼ tsp crushed red pepper flakes

chopped green onions (for garnish)

1 head iceberg lettuce (for serving)

Whisk together soy sauce, hoisin sauce, garlic, ginger, sriracha, and red pepper flakes. Set aside.

Drizzle oil into a large skillet over medium-high heat.

Add Goolsby’s Sausage and brown, breaking apart with a spoon or spatula as it cooks, for about 5 minutes.

Add zucchini, water chestnuts, onions, and carrots. Sauté about 5-7 minutes until veggies are tender.

Stir in sauce. Reduce heat to medium-low. Simmer for 5-10 minutes.

Serve in lettuce cups and garnish with green onions if desired.