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Falafel Merguez Scotch Egg

Yield 24 240-g. servings

Ingredients

  • 1.58 g Falafel Mix
  • 532 ml. Water
  • 24 un. GFS Eggs
  • (Recipe) Merguez Lamb Sausage

    Ingredients

      • 4.5 kg. Ground Lamb, thawed
      • 246 g. GFS Tomato Paste
      • 38 g. Chopped Garlic
      • 4 Tbsp. Trade East Sea Salt, to taste
      • 4 Tbsp. Trade East Paprika
      • 2 Tbsp. Trade East Ground Turmeric
      • 2 Tbsp. Trade East Whole Fennel Seed, ground to powder
      • 2 Tbsp. Trade East Curry Powder
      • 2 Tbsp. Trade East Granulated Onion
      • 1 1/2 Tbsp. Trade East Ground Cumin
      • 1 Tbsp. Trade East Ground Cinnamon
      • 1 Tbsp. Trade East Restaurant Grind Black Pepper
      • 2 tsp. Trade East Ground Cayenne Pepper

      Preparation

      Wash hands.

      1. Place all ingredients in the chilled stainless-steel bowl of an electric mixer fitted with a chilled paddle attachment. Mix on low speed until blended. Be careful not to overmix.

      2. Spread out in two chilled stainless-steel hotel pans. Cover and refrigerate for 24 hours. CCP: Refrigerate at 4°C or below.

      To prepare à la carte:

      Wash hands.

      Patty into desired size portions. Place on an oiled heated flat griddle or nonstick sauté pan. Cook until just cooked through. Final internal cooking temperature must reach a minimum of 68°C, held for a minimum of 15 seconds.

    1.13 kg. (Recipe) Merguez Lamb Sausage
  • 1.18 L. Tzatziki Sauce
  • 141 g. Wild Baby Arugula

Preparation

Wash hands.

1. Place the falafel mix and water in a stainless-steel mixing bowl. NOTE: Adding a smaller amount of water than the package instructions indicate will make the mix more manageable when wrapping it around the egg. Mix together thoroughly. Cover and refrigerate. Rest mix 30 minutes before use.

2. Cook the eggs in two batches of 12 to prevent overcooking. Bring a large braising pan of salted water to a boil. Slowly lower the eggs into the pan, keeping the water at a gentle boil. Cook the eggs for 6½ minutes and remove immediately to an ice-water bath. Remove the eggs from the ice water and peel carefully, taking care not to break the whites. Place in a storage container. Cover and refrigerate until needed.

3. Roll the lamb sausage into 57g. balls. Flatten into a 2½" x 3½" oval. Place a soft-boiled egg on top of the sausage. Wrap the sausage around the egg, smoothing out the seam so the egg is not visible. Place in a storage container so they are touching. Cover and refrigerate until chilled.

4. Portion the falafel mix into 75g. balls. Roll the ball on a well-floured surface until coated. Flatten out into a 6" circle. Place the sausage-wrapped egg on top of the falafel and fold it around the sausage, smoothing out the seams. Place the eggs on a cooling rack inside a storage container to prevent a flat spot from forming.

To prepare à la carte:

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1. Carefully roll the egg to remove any flat spots. Place in a heated 177°C deep-fryer. Cook up to 7 minutes or until the sausage is cooked and the egg is just warmed through. Place on paper toweling. Allow to drain.

2. Scoop 480 ml. of tzatziki sauce on a serving plate. Using the back of a large serving spoon, spread the sauce out on the plate to create a shallow well. Slice the egg in half lengthwise. Quickly pull the egg apart. Place halves side by side, yolk facing up, on top of the tzatziki sauce. Place 7g. of arugula at the top of the plate between the two halves.