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Smoked Lamb Sausage

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




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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


  • 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.

    • 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.

    • 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.

    • 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.

    • 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!

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