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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 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

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

  • 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 shoulders

  • 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 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

  • 6

    Place the lamb sausage directly on the grill grates. Close the lid and smoke for 1 hour.

  • 7

    Remove the sausage links from the grill, increase the grill temperature to 450°F, and preheat for 15 minutes.

    : 450 ˚F

  • 8

    Place the links directly on the grill grates. Close the lid and cook for 5 minutes on each side.

  • 9

    Remove the sausage from the grill, and serve hot with yogurt sauce on the side. Enjoy!

Cooking Notes

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