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Falafel Merguez Scotch Egg

Yield 24 8-oz.

Ingredients

  • 3 1/2 lb. GFS Falafel Mix
  • 2 1/4 c. Water
  • 20 ct. GFS Eggs
  • Merguez Lamb Sausage

    Ingredients

      • 10 lb. Halperns’ Ground Lamb, thawed
      • 1 c. GFS Tomato Paste
      • 1/4 c. Chopped Garlic
      • 1/4 c. Trade East Sea Salt
      • 1/4 c. 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 41°F or below.

    40 oz. Merguez Lamb Sausage
  • 1 1/4 qt. Tzatziki Sauce
  • 5 oz. Markon 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. CCP: Refrigerate at 41°F or below.

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 6 1/2 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. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.

3. Roll the lamb sausage into 2 oz. balls. Flatten into a 2 1/2" x 3 1/2" 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. CCP: Refrigerate at 41°F or below.

4. Portion the falafel mix into 2 1/2-oz. 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. Cover and refrigerate until needed. CCP: Refrigerate at 41°F or below.

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 350°F 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. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.

2. Scoop 2 oz. 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 1/4 oz. of arugula at the top of the plate between the two halves.