Smoked Lamb Sausage with Weston Sausage Making Products

Directions

Serves 10-12     Prep Time  1 day    Smoke Time 1 hour

5 tablespoon olive oil
5 garlic cloves
5 lbs lamb shoulder
2 lb. pork fat
2 tablespoons paprika
2 tablespoons cayenne
2 tablespoons cumin seeds
2 tablespoons chili powder
5 tablespoons kosher salt
2 ½ teaspoons sugar

hog casings
hickory smoking chips


Tools
Weston Multi-Seed Grinder
Weston Meat Grinder
Weston Vertical Sausage Stuffer
Weston Smoker
Techniques
Using a Weston Smoker
How to Tie Sausage Links

First, soak wood chips for at least an hour.
Preheat your smoker to 230 degrees F. Smokers take 15-30 minutes to preheat so plan accordingly. Click here for help with using Weston smokers.

Sautee the garlic in olive oil for a few minutes. Toast cumin seeds in a skillet until browned, then grind the seeds with a Weston Multi-Seed Grinder.

Cube the lamb shoulder into 1” pieces. Combine all ingredients, cover, and refrigerate for 24 hours to marinate.

Next, grind the mixture through a coarse grinding plate, change the plate to a medium grinding plate and grind through again.

Rinse the casings out by running water through them. Tie a knot in one end of a casing and thread onto the funnel of the sausage stuffer (leave an inch or two of casing loose). We used a Weston 7 lb. Vertical Stuffer with a 20 mm stuffing funnel. Load the stuffer by simply tilting out the canister and filling it with the seasoned ground lamb. Hold the casing in one hand and turn the handle with the other handle. As the casing fills up, gently move it away from the funnel. Once the casing is filled to the size you'd like your sausage (ours are 6”), twist the casing, tie it in a knot and cut it to make individual sausages or continue filling the same casing to make a link of sausages (which is nice for smoking because Weston Smokers have hooks for hanging sausage links). Do you need to know how to tie sausage links?  Visit the How To Tie Sausage Links with Weston's CEO post.


Once your smoker is preheated, take the wood chips out of their water bowl and place them in the wood chip box. String your sausages onto the hooks or place individual sausages on the racks. Smoke at 220 degrees F. Check the internal temperature of the sausages after an hour. If your sausages aren't around 140 degrees F, continue to smoke for 30 min. increments until they're to temperature. Serve with Greek yogurt or tzatziki.