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Smoked Lamb Sausage
By Traeger Kitchen
This Smoked Lamb Sausage is a simple and delicious introduction to sausage making and cooks perfectly on the Traeger.
Prep Time
1 Hours
Cook Time
1 Hours
Pellets
Cherry
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
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 |
| To Taste | Salt |
| To Taste | Pepper |
Steps
1
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.
Ingredients
2 Pound lamb shoulder
2
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.
Ingredients
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
3
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.
Ingredients
1 qty (60-inch) hog casing
4
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.
Ingredients
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
5
When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.
225 ˚F / 107 ˚C
Super Smoke
6
Place the lamb sausage directly on the grill grates. Close the lid and smoke for 1 hour.
225 ˚F / 107 ˚C
Super Smoke
7
Remove the sausage links from the grill, increase the grill temperature to 450°F, and preheat for 15 minutes.
450 ˚F / 232 ˚C
8
Place the links directly on the grill grates. Close the lid and cook for 5 minutes on each side.
450 ˚F / 232 ˚C
9
Remove the sausage from the grill, and serve hot with yogurt sauce on the side. Enjoy!