By Traeger Kitchen
This smoked lamb sausage is a simple and delicious introduction to sausage making, and Traegers up real nice.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.2 Pound | lamb shoulders |
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 |
1 | Hog Casings |
3 Cup | Yogurt, Greek |
1 Whole | lemon juice |
1 Clove | garlic |
1 Whole | Cucumber, peeled |
1 Tablespoon | Dill, fresh or dried |
1
Cut the lamb shoulder into 2” pieces, and using a meat grinder, grind the meat.
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.
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.
4
With a paring knife, prick holes all along the casing (this will allow steam to escape while cooking). Refrigerate.
5
Combine all ingredients for the yogurt sauce in a medium-sized bowl. Cover and refrigerate.
6
When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
7
Place the prepared sausage on the grill grate and smoke it for 1 hour.
225 ˚F / 107 ˚C
01:00
Super Smoke
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
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
10
Serve hot with yogurt sauce and roasted potatoes on the side. Enjoy!
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