Ingredients
2 Tsp
Vegetable Oil
2 Tsp
4
Plum Tomatoes, Seeded, Chopped Fine
4
1/4 C
Small Red Onion, Chopped Fine
1/4 C
1/4 C
Chopped Fresh Cilantro
1/4 C
1/2 Cup
Fresh Cilantro Leaves
1/2 Cup
1/2
Lemon, Juiced
1/2
1
Clove Garlic, Finely Grated
1
1 Tsp
Kosher Salt, To Taste
1 Tsp
1 Tsp
Freshly Ground Black Pepper, To Taste
1 Tsp
1 C
Sour Cream
1 C
1 1/2 Tsp
Ground Cumin
1 1/2 Tsp
14 Ounce
Wonton Wrappers
14 Ounce
14 Ounce
Eckrich® Li’l Smokies Original Cocktail Smoked Sausage
14 Ounce
2
Limes, Wedged For Serving
2
Directions
HEAT Dutch oven, filled halfway with oil, over medium heat to 350°F.
COMBINE tomato, onion, chopped cilantro, lemon juice and garlic in small bowl. Season with salt and pepper.
COMBINE sour cream and cumin in small bowl.
FORM wontons, using tongs, into shape of taco shell and fry until light golden-brown, about 1 to 2 minutes.
Transfer to paper towel-lined plate. Repeat with remaining wontons.
HEAT 2 teaspoons oil in large skillet over medium-high heat. Add sausages and cook, stirring occasionally, until fully heated through, about 3 to 5 minutes.
FILL each fried wonton with two to three sausages and top with tomato mixture, sour cream mixture and cilantro leaves. Serve with lime wedges.
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