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Mediterranean Veal Hot Dogs
Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
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
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
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)
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.
Place the 3 sausages in a frying pan over high heat, drizzled with oil. Cook for 2 minutes on all 4 sides. Set aside.
In a bowl, combine all ingredients for the tzatziki sauce. Season with salt and pepper and mix well. Set aside.
Top veal sausages with hot dog toppings of your choice, homemade tzatziki sauce, spinach, and chopped red pepper.
Tips and Tricks
You can also BBQ at high heat.