Lettuce Wraps with Wagyu Beef Sausages

Making lettuce wraps with wagyu beef sausages is an easy way to make a delicious appetizer. Serve it with a little bit of rice and it’s a complete meal!

Thanks to Lone Mountain Wagyu who sent samples for me to try and to review (optionally). All opinions are mine. This post was updated on 12/22/2023.

Disclaimer: Please check that all ingredients are suitable for your allergies and be sure to ask your medical care team regarding any allergy related questions (I do not share medical advice). As an Amazon Associate I earn from qualifying purchases.

Lone Mountain Wagyu

Lone Mountain Wagyu raises 100% full blooded wagyu cattle in New Mexico. Their cattle is pasture raised, fed an all-vegetarian diet of grasses, and raised humanely for better quality meat. You might have heard of Kobe beef, famous for being rich, delicious, and tender. Lone Mountain Wagyu is similar but raised in the US.

The food allergy mom in me loves that their meat is processed in a meat-only facility. The chance of cross contact with other allergens are minimized. Do note that their jerky does contain wheat and soy ingredients and their sausage links and summer sausage are also processed in the same facility.

Of the three products that I sampled, the ground wagyu beef is my favorite for its versatility and wonderful beefy taste. I buy the highest quality and freshest organic ground beef when I make Beef Rice Noodle Rolls and the wagyu ground beef was perfect.

Ingredients Used for Wagyu Sausage Lettuce Wraps

Lettuce wraps usually include chopped meat and veggies and seasoning.

Since I received one sausage, there was no chance for any do-overs! But if I could, I would chop the wagyu sausage smaller than pictured so that it’s easier to eat. When I had leftovers the next day, I added a spoonful of cooked white rice in each lettuce wrap. Adding rice was very satisfying and delicious.

The summer sausage is very large and makes a lot of filling. You will need two heads of iceberg lettuce to make about 16-20 lettuce cups. Or use one head of lettuce and eat the leftover filling over rice (very delicious!). If you need it, I also have a post about how to Make Beautiful Lettuce Cups for Lettuce Wraps.

I also added chopped jicama in the filling instead of water chestnut. Water chestnut is difficult to source fresh and I don’t like the prep. Jicama is more readily available, faster to prep, and has a crunchy sweetness that complements savory dishes.

The other ingredients such as shreded carrots and chopped scallions add a pop of color and flavor.

Allergy Aware Lettuce Wraps

This recipe as written is free of peanut, tree nut, egg, dairy, fish and sesame. It can easily be adapted to be free of the top 9 allergens. Use fresh ground beef instead of wagyu sausage, which has soy and wheat in it. I also have a lettuce wrap recipe using ground chicken.

If you have have a soy or oyster allergy, also substitute with a soy free soy sauce, and mushroom sauce. If you need help with the seasoning ingredients, check out What’s in Nut Free Wok’s Cupboard? Allergy Aware Ingredients.

Related recipes:

You might end up with lots of extra iceberg lettuce that you can’t make into lettuce cups. Stir fry them with oyster sauce for a great side dish.

If you don’t eat beef but like chicken, you might enjoy Asian Chicken Lettuce Wraps with Hoisin Sauce (Nut-Free).

Lettuce is an auspicious ingredient for Chinese people during the Lunar New Year. People who are looking for Lunar New Year recipes might want to check out Chinese New Year Cake “Nian Gao” Recipe and all of the other related recipes listed there.

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Wagyu Sausage Lettuce Wrap Recipe

This recipe as written is free of peanut, tree nut, egg, dairy, and fish. It can easily be adapted by using a soy free soy sauce to be free of the top 9 allergens. This dish goes well with rice, either on the side or a small amount in the lettuce cup.

Course Appetizer, Main Course, Side Dish

Cuisine Chinese-American

Keyword lettuce wraps

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8

Author Sharon Wong @ Nut Free Wok

Ingredients

• 1 sweet yellow onion chopped
• 2 cloves garlic minced
• 1 cup carrot shredded
• 2 cups jicama peeled and diced
• 1/2 cup scallion chopped, plus extra for garnish
• 1 Lone Mountain Wagyu summer sausage or equivalent
• 1 teaspoon oil
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 16-20 lettuce cups
• 2-3 cups steamed rice optional

Instructions

1. Peel and prepare vegetables: chop onions, mince garlic, peel and shred carrots, peel and dice jicama, chop scallions, set aside.
2. Use scissors to cut and remove the plastic casing around the sausage.
3. Dice the sausage into small pieces, set aside.
4. Heat wok or large frying pan at medium high heat for a few minutes.
5. Add oil and swirl to coat.
6. Add onions and stir fry until soften (a few minutes).
7. Add garlic and carrots, stir fry for a few minutes.
8. Add jicama, scallion, and chopped sausages, stir fry until heated through ( a few minutes)
9. Add oyster sauce and soy sauce, stir fry for another minute or two until the entire mixture is well seasoned.
10. Serve the filling with lettuce cups and steamy hot rice on the side so that they can fill their own lettuce cups.

Wondering what to do with the extra lettuce or which oyster sauce do I use?

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I may mention the names of stores and/or brand names of products that I use because readers ask and I share products and sources which I use and think may be helpful to readers, all opinions are my own. Please note that manufacturing practices and ingredients can change at anytime without notice and readers are always responsible for assuring allergen safety before buying or consuming foods. NutFreeWok.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Thank you for reading!