Spicy Jewish Lamb Sausage

Spicy Jewish Lamb Sausage


1 Lb of Lamb shoulder

3 Oz.Beef fat

1Tbsp kosher salt

1 Tbsp salt

½ Tsp black pepper

¼ Tsp pepper flakes

2 Tsp garlic powder

2 Tsp paprika

1 Tsp dried oregano

1 Tbsp cold red wine

Lamb casing

Bradley Flavor Bisquettes – Oak


  1. Soak the lamb casing in fresh water for 30 minutes.
  2. Grind the meat together coarsely.
  3. Combine ground meat with seasonings and wine and mix together in stand-mixer slowly with paddle attachment.
  4. Place meat mixture in fridge while assembling sausage stuffer.
  5. Run fresh water through casing.
  6. Stuff sausage into casing and tie off end.
  7. Twist into links and prick any air pockets with a sterilized pin.
  8. Hang sausage in smoker then turn on the smoker and raise the temperature slowly.
  9. Smoke at 160°F with Oak Flavor Bisquettes for 2-4 hours or until and internal temperature of 150°F is reached.

Recipe by: Lena Clayton