Steps

• 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

  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.

• 3

  Using a sausage horn, attach the hog casing and feed the sausage back through the grinder to fill the casing and twist it into links. With a paring knife, prick holes all along the casing (this will allow steam to escape while cooking). Refrigerate the links.

• 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.

• 5

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 6

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

  225 ˚F / 107 ˚C

  01:00

  Super Smoke

• 7

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

  450 ˚F / 232 ˚C

  00:15

• 8

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

  450 ˚F / 232 ˚C

  00:10

• 9

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