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Smoked Lamb Sausage

Difficulty 3/5
Prep time 60 mins

Cook time 70 mins
Serves 6-8

Hardwood Cherry

This Smoked Lamb Sausage is a simple and delicious introduction to sausage making, and Traegers up real nice.


Smoked Lamb Sausage

2 lb. Lamb Shoulder

1 qty. (60 inch) Hog Casing

1 Tbsp. Garlic

1 tsp. Cumin

1 tsp. Paprika

1/2 tsp. Cayenne

2 Tbsp. Ground Fennel

1 Tbsp. Cilantro, Finely Chopped

1 Tbsp. Parsley, Finely Chopped

1 tsp. Black Pepper

2 Tbsp. Salt


3 cups Greek Yogurt

1 Lemon, Juiced

1 clove Garlic

1 Cucumber, Peeled, Shredded, and Drained

1 Tbsp. Dill

to taste Salt & Pepper


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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