Appon's Thai Food Recipes

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Red Curried Lamb Sausage ( Side Gorg Ge Prick Gang )


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.

Comments (1)

Richard Manson:


This looks wonderful, I can't wait to try it when I get home, but you must really love garlic to have 10 cloves of it in the sausage? What does it actually taste of? How have you found the texture of this sausage? I always spend a lot of time in the mixing to get the sausage and fats to bind otherwise the sausage tends to render all its fat and feels a little grainy when eaten, are you doing the same thing?

Sorry so many questions but you seem to be a fellow sausage enthusiast! ;-)

[Appon] 10 cloves is not unusual, remember this is cooked and the garlic strength reduces as it cooks. To westerners the taste is of garlic, to me it tastes like lamb. I guess it's what you're use to. I find that the sausage is never cooked immediately, so mine sit in the fridge in the sausage skin, a sort of in sin marinade.

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This page contains a single entry from the blog posted on February 13, 2007 11:45 AM.

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