Thai Sausage Triangles (Let's go east) 

2 pkgs. (16 oz. each) Regular Flavor Uplands Gourmet Pork Sausage 
1/3 cup chopped fresh cilantro leaves 
1/3 cup chopped fresh basil leaves 
2 teaspoons minced garlic 
1 (1") piece fresh ginger, peeled and grated 
1/2 teaspoon crushed red pepper 
2 tablespoons finely chopped roasted peanuts 
2 thinly sliced green onions 
2 teaspoons plus 
1-1/2 cups Thai sweet red chili sauce, divided 
1 pkg. (12 oz.) square wonton wrappers (50 wrappers) 
oil for frying 

In a large mixing bowl, combine uncooked sausage with cilantro, basil, garlic, ginger, pepper, peanuts, onions and 2 teaspoons of the chili sauce; stir well. 

Place a wrapper on the work surface with one corner pointing toward you. Place 1 level tablespoon of the sausage mixture on the top half of each wrapper, forming mixture into a triangle shape, leaving some dough exposed around the edges. Moisten edges of exposed dough with water; fold wrapper in half over filling to form a triangle. Press edges together to seal. Cover triangles with a towel to keep from drying out while preparing the rest. To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 F. Fry 3 or 4 at a time for about 2 minutes, turning each after 1 minute; drain on paper towels. Serve with chili sauce.

Makes about 28 triangles