Ready for your next adventure in wood-fired cooking? Look no further than crafting your own sausage from scratch. Creating your own filling gives you ultimate control over the taste and texture of the end product. The trick is to keep your tools and ingredients chilled—the grinder, the meat, and the bowls—cold is king when it comes to stuffing sausages. This Smoked Lamb Sausage is a simple and delicious introduction to sausage making, and Traegers up real nice.
SMOKED LAMB SAUSAGE
DIFFICULTY: 3/5
PREP TIME: 1 hour
COOK TIME: 1 hour 10 minutes
RECOMMENDED PELLETS: Mesquite, Oak, Cherry
SERVES: 6
INGREDIENTS
2 lbs. Lamb Shoulder
1 Hog Casing (60 in.)
1 Tbsp. Garlic
1 tsp. Cumin
1 tsp. Paprika
½ tsp. Cayenne
2 Tbsp ground Fennel
1 Tbsp fresh Cilantro, finely chopped
1 Tbsp fresh Parsley, finely chopped
1 tsp. Black Pepper
2 Tbsp. Salt
Yogurt Sauce:
3 cups Greek Yogurt
Juice from 1 Lemon
1 clove Garlic, finely minced
1 Cucumber, peeled, shredded, and drained
1 Tbsp. Dill
Salt & Black Pepper, to taste
METHOD
- Cut the lamb shoulder into 2-inch pieces, and using a meat grinder, grind the meat. 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. Next, using a sausage horn, attach the hog casing and start to 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.
- Combine all ingredients for the yogurt sauce in a medium sized bowl. Cover and refrigerate.
- When ready to cook, start your Traeger on Smoke, with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225°F, place the prepared sausage on the grill grate and smoke it for 1 hour.
- Once the hour is up, remove the links from the grill and turn the grill up to High (450°F) and preheat (10-15 minutes). Once the grill has reached 450°F, place the links back on the grill and cook for 5 minutes on each side. Serve hot with yogurt sauce and roasted potatoes on the side. Enjoy!
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