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This Smoked Lamb Sausage is a simple and delicious introduction to sausage making, and cooks perfectly on the Traeger.
2 Pound lamb shoulders
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
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
2 Pound lamb shoulders
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
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
: 225 ˚F
: 450 ˚F