Mediterranean Veal Hot Dogs

Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
30 min Preparation
8 min Cooking
3 Portions


veal sausage

  • 454 g (1 lb.) Fontaine Family lean ground veal
  • 60 ml (1/4 cup) pitted Kalamata olives, chopped
  • 60 ml (1/4 cup) feta cheese, crumbled
  • 60 ml (1/4 cup) flat-leaf parsley, chopped
  • 85 ml (1/3 cup) panko breadcrumbs
  • 15 ml (1 tbsp.) dried oregano

Tzatzíki Sauce

  • 2 Lebanese cucumbers, grated and drained
  • 60 ml (1/4 cup) fresh mint, chopped
  • 1/2 lemon (zest & juice)
  • 250 ml (1 cup) plain Greek yogurt

hot-dog preparation

  • 3 whole wheat or white naan breads of your choice
  • 500 ml (2 cups) baby spinach
  • 1/4 red pepper, chopped
  • Hot dog toppings of your choice (optional)


  1. Combine all the ingredients for the sausages in a bowl. Season with salt and pepper and mix well. Form 3 large sausages with the veal mixture.
  2. Place the 3 sausages in a frying pan over high heat, drizzled with oil. Cook for 2 minutes on all 4 sides. Set aside.
  3. In a bowl, combine all ingredients for the tzatziki sauce. Season with salt and pepper and mix well. Set aside.
  4. Top veal sausages with hot dog toppings of your choice, homemade tzatziki sauce, spinach, and chopped red pepper.

Side dishes

Tips and Tricks

You can also BBQ at high heat.