By Traeger Kitchen
This smoked lamb sausage is a simple and delicious introduction to sausage making, and Traegers up real nice.
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|2 Pound||lamb shoulders|
|1 Tablespoon||garlic, minced|
|1/2 Teaspoon||cayenne pepper|
|2 Tablespoon||Fennel, ground|
|1 Tablespoon||cilantro, finely chopped|
|1 Tablespoon||parsley, minced|
|1 Teaspoon||black pepper|
|3 Cup||Yogurt, Greek|
|1 Whole||lemon juice|
|1 Whole||Cucumber, peeled|
|1 Tablespoon||Dill, fresh or dried|
Cut the lamb shoulder into 2” pieces, and using a meat grinder, grind the meat.
2 Pound lamb shoulders
Lightly combine the lamb with all the spices in a bowl and refrigerate. It is important to refrigerate the ground lamb so the fat does not melt in order to give the sausage a good texture.
1 Tablespoon garlic, minced
1 Teaspoon cumin
1 Teaspoon paprika
1/2 Teaspoon cayenne pepper
2 Tablespoon Fennel, ground
1 Tablespoon cilantro, finely chopped
1 Tablespoon parsley, minced
1 Teaspoon black pepper
2 Tablespoon salt
Next, using a sausage horn, attach the hog casing (60 inch) and start to feed the sausage back through the grinder to fill the casing and twist into links.
1 Hog Casings
With a paring knife, prick holes all along the casing (this will allow steam to escape while cooking). Refrigerate.
Combine all ingredients for the yogurt sauce in a medium-sized bowl. Cover and refrigerate.
3 Cup Yogurt, Greek
1 Whole lemon juice
1 Clove garlic
1 Whole Cucumber, peeled
1 Tablespoon Dill, fresh or dried
To Taste salt
To Taste black pepper
When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
Place the prepared sausage on the grill grate and smoke it for 1 hour.
225 ˚F / 107 ˚C
Once the hour is up, remove the links from the grill and turn the grill up to 500F and preheat.
500 ˚F / 260 ˚C
Once the grill comes to temperature, place the links back on the grill and cook for 5 minutes on each side.
500 ˚F / 260 ˚C
Serve hot with yogurt sauce and roasted potatoes on the side. Enjoy!