Nanoemulsion-based delivery systems involve the formation of fine oil-in-water dispersions where the compounds of interest are encapsulated within nano-sized droplets stabilized by food-grade emulsifiers. The process typically includes creating a pre-emulsion of the bioactive compound with carrier oils and surfactants, followed by the application of high-energy methods, such as high-shear homogenization, to reduce droplet size to the nanoscale. Nanoemulsions are particularly suitable for encapsulating and protecting sensitive bioactive compounds, such as essential oils, plant extracts, and lipid-soluble vitamins, enabling their uniform incorporation into food matrices. This is especially relevant for perishable products with a complex matrix like meat patties and sausages, where shelf-life extension and functional enhancement are critical. The purpose of using nanoemulsions in these products is to enhance stability, bioavailability, and controlled release of functional compounds while maintaining desirable sensory and technological properties. Nanoemulsion delivery systems help protect bioactive compounds from degradation during processing and storage, and can modulate their release during digestion, contributing to functional or nutritionally enhanced meat products. While several high-energy techniques are available for preparing nanoemulsions, this chapter will focus specifically on high-shear homogenization as a primary method for encapsulating bioactive compounds into sausages and meat patties. This mechanical process is characterized by using intense shear forces to break droplets in the nanometer range, resulting in kinetically stable emulsions. Therefore, the aim of this chapter is to provide a detailed protocol for this nanoemulsion preparation technique with the goal of improving their safety, shelf life, and nutritional value of meat patties and sausages.