PIT BOSS Wood Pellet Grill & Smoker Cookbook : 1200 Days of Flavorful & Juicy Recipes to Wow Even the Most Experienced Pitmaster. The Complete Guide to Becoming the Undisputed BBQ Star from Scratch by Gordon Joel

Author:Gordon, Joel [Gordon, Joel]
Language: eng
Format: epub, mobi
Published: 2022-06-27T00:00:00+00:00

Lamb Smoked Sausage

Total time: 1 hour and 45 minutes

Portion: 7

Recommended Pellet: briquette

Ingredients:

• 2 Pounds of lamb shoulder

• 60 Inches of hog casing

• 1 tbsp. of Garlic

• 1 tsp. of Cumin

• 1 tsp. of paprika

• ½ tsp. of Cayenne pepper

• 2 tbsp. of ground fennel

• 1 tbsp. of finely chopped cilantro

• 1 tbsp. of finely chopped parsley

• 1 tsp. of black pepper

• 1 Pinch of black pepper

• 2 tbsp. of salt

For the sauce:

• 3 cups of Greek Yogurt

• 1 Juiced Lemon

• 1 Garlic clove

• 1 Peeled, drained, and shredded cucumber

• 1 tbsp. of dill

• 1 Pinch of salt

• 1 Pinch of pepper

Directions:

1. Start by cutting the lamb shoulder into 2-inch pieces and grind the meat with the help of a meat grinder.

2. Combine the lamb with all the spices in a large bowl and refrigerate with the spices for several hours.

3. With a sausage horn, attach the hog casing then start to feed the sausage through the grinder to fill the container and twist it into links.

4. With a knife, prick some holes along with the casing and refrigerate for about 30 minutes.

5. Combine all your ingredients to make the yogurt sauce in a medium bowl. Cover the yogurt sauce and refrigerate.

6. Start your Wood Pellet Smoker or grill on smoke and let the lid open until a fire is established for about 4 minutes.

7. Set the temperature to about 225° F, place the sausage on the grill grate, and smoke for about 1 hour.

8. Once the time is up, remove the lamb links from the grill, turn the temperature to High, and place the lamb links back on the grill and cook for about 5 minutes per side.

9. Serve your lamb sausages with yogurt and roasted veggies or potatoes.

10. Enjoy your delicious dish!

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