Step

• Step 1

  Cut the lamb shoulder into 2” pieces, and using a meat grinder, grind the meat.

  Ingredients

  • 2 Pound lamb shoulders

• Step 2

  Lightly combine the lamb with all the spices in a bowl and refrigerate. It is important to refrigerate the ground lamb so the fat does not melt in order to give the sausage a good texture.

  Ingredients

  • 1 Tablespoon garlic, minced

  • 1 Teaspoon cumin

  • 1 Teaspoon paprika

  • 1/2 Teaspoon cayenne pepper

  • 2 Tablespoon Fennel, ground

  • 1 Tablespoon cilantro, finely chopped

  • 1 Tablespoon parsley, minced

  • 1 Teaspoon black pepper

  • 2 Tablespoon salt

• Step 3

  Next, using a sausage horn, attach the hog casing (60 inch) and start to feed the sausage back through the grinder to fill the casing and twist into links.

  Ingredients

  • 1  Hog Casings

• Step 4

  With a paring knife, prick holes all along the casing (this will allow steam to escape while cooking). Refrigerate.

• Step 5

  Combine all ingredients for the yogurt sauce in a medium-sized bowl. Cover and refrigerate.

  Ingredients

  • 3 Cup Yogurt, Greek

  • 1 Whole lemon juice

  • 1 Clove garlic

  • 1 Whole Cucumber, peeled

  • 1 Tablespoon Dill, fresh or dried

  • To Taste salt

  • To Taste black pepper

• Step 6

  When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.

• Step 7

  Place the prepared sausage on the grill grate and smoke it for 1 hour.

  01:00

  225 ˚F / 107 ˚C

  Super Smoke

• Step 8

  Once the hour is up, remove the links from the grill and turn the grill up to 500F and preheat.

  500 ˚F / 260 ˚C

• Step 9

  Once the grill comes to temperature, place the links back on the grill and cook for 5 minutes on each side.

  500 ˚F / 260 ˚C

• Step 10

  Serve hot with yogurt sauce and roasted potatoes on the side. Enjoy!