Traeger Kitchen
Smoked Lamb Sausage
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This Smoked Lamb Sausage is a simple and delicious introduction to sausage making and cooks perfectly on the Traeger.
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Lamb Sausage
2 Pound lamb shoulder
1 Tablespoon garlic, minced
1 Teaspoon cumin
1 Teaspoon paprika
1/2 Teaspoon Cayenne
2 Tablespoon ground fennel
1 Tablespoon cilantro, finely chopped
1 Tablespoon parsley, finely chopped
1 Teaspoon Black pepper
2 Tablespoon Salt
1 qty (60-inch) hog casing
Yogurt Sauce
3 Cup Greek yogurt
Juice of 1 lemon
1 Clove garlic, minced
1 cucumber, peeled, shredded, and drained
1 Tablespoon fresh dill, chopped
Salt
Pepper
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Cut the lamb shoulder into 2-inch pieces, and using a meat grinder, grind the meat. Keeping the ground lamb cold during the process is important so the fat does not melt, yielding a better sausage texture.2 Pound lamb shoulder
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In a large bowl, gently combine the lamb with the garlic, cumin, paprika, cayenne, fennel, cilantro, parsley, pepper, and salt. Cover and refrigerate the ground lamb.1 Tablespoon garlic, minced
1 Teaspoon cumin
1 Teaspoon paprika
1/2 Teaspoon Cayenne
2 Tablespoon ground fennel
1 Tablespoon cilantro, finely chopped
1 Tablespoon parsley, finely chopped
1 Teaspoon Black pepper
2 Tablespoon Salt
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Using a sausage horn, attach the hog casing and feed the sausage back through the grinder to fill the casing and twist it into links. With a paring knife, prick holes all along the casing (this will allow steam to escape while cooking). Refrigerate the links.1 qty (60-inch) hog casing
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Make the yogurt sauce. In a medium bowl, combine the yogurt, lemon juice, garlic, cucumber, dill, and stir to combine. Season with salt, and pepper to taste. Cover and refrigerate until ready to serve.3 Cup Greek yogurt
Juice of 1 lemon
1 Clove garlic, minced
1 cucumber, peeled, shredded, and drained
1 Tablespoon fresh dill, chopped
To Taste Salt
To Taste Pepper
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When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.225 ˚F
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Place the lamb sausage directly on the grill grates. Close the lid and smoke for 1 hour.225 ˚F
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Remove the sausage links from the grill, increase the grill temperature to 450°F, and preheat for 15 minutes.450 ˚F
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Place the links directly on the grill grates. Close the lid and cook for 5 minutes on each side.450 ˚F
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Remove the sausage from the grill, and serve hot with yogurt sauce on the side. Enjoy!