Step

• 1

  Cut the lamb shoulder into 2” pieces, and using a meat grinder, grind the meat.

• 2

  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.

• 3

  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.

• 4

  With a paring knife, prick holes all along the casing (this will allow steam to escape while cooking). Refrigerate.

• 5

  Combine all ingredients for the yogurt sauce in a medium-sized bowl. Cover and refrigerate.

• 6

  When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.

• 7

  Place the prepared sausage on the grill grate and smoke it for 1 hour.

  225 ˚F / 107 ˚C

  01:00

  Super Smoke

• 8

  Once the hour is up, remove the links from the grill and turn the grill up to 500F and preheat.

  500 ˚F / 260 ˚C

• 9

  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

• 10

  Serve hot with yogurt sauce and roasted potatoes on the side. Enjoy!