Lamb is hardly eaten in Thailand, we think it has a strong smell and so it's only sold in the larger supermarkets, usually for westerners. When we do eat it, you'll find it disguised in other foods, and that is what I've done for this sausage. The meat for this sausage is lamb, the meat stretcher is carrot and kaffir & red curry is the strong flavouring.
200 gms Lamb Mince
10 Cloves Garlic
50 gms Chopped Carrot
2 Tablespoons Chopped Coriander Leaves
1 Tablespoon Red Curry Paste
5 Kaffir Lime Leaves Chopped
1. Chop the garlic, mix with the mince and all the other ingredients.
2. Blend in a blender until course but mixed.
3. Stuff the sausage skin, as before rinse the skin carefully to remove it's packing salt and use a sausage stuffer, or as I do, a large baking syringe.