In a large bowl, combine the ground veal, ground pork shoulder, shredded suet, white breadcrumbs, lemon zest, ground nutmeg, sage leaves, thyme, marjoram, and savory.

Mix well until everything is thoroughly combined.

Add the beaten egg and mix again with a fork until evenly distributed.

Season to taste with salt and freshly crushed black pepper.

Using floured hands, form the mixture into sausage shapes.

Coat each sausage with plain flour, and shake off any excess.

Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.