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I want to pipe cooked sausage into chicken breast for 200 peeps- Possible?

post #1 of 11
Thread Starter 

I want to pipe cooked sausage into chicken breast for 200 peeps-Is this possible. With this amount of people I'm worried about quality control ..and is there something to mix w/ the sausage mixture to make it more pipe bag friendly?

 

Thoughts appreciated

post #2 of 11

Are you butterflying the breast. Or are you leaving skin on and stuffing under skin? add an egg to your sausage mix  with some panko  crumbs and a touch of chicken stock to make piping easier and to keep breast moist. To stuff 200 under skin should take about an hour . To butterfly and stuff about 1  1/2 to 2 hours

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 11

Is there a special reason that you want to cook the sausage before piping?

I am having trouble visualizing cooked meat flowing from a piping bag, no matter how large the tip.

If this is a new trick, maybe you should do a practice run.

post #4 of 11

Leave the breast on the bone.  Cut a pocket, pipe the farce in, cook, carve.

post #5 of 11

I say bone out skin on. People do not want bones

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 11

Carve it off and serve it without the bone.

post #7 of 11

OK, maybe I misread the OP's question.

 

As I read it, s/he wants to pipe cooked sausage into chicken breasts, reinforced by the OP's comment "..and is there something to mix w/ the sausage mixture to make it more pipe bag friendly?"

 

Presumably, the OP is wanting to use cooked sausage to avoid having to overcook the chicken to get the sausage cooked if it was raw.

 

I'm guessing the OP is using bulk sausage. What would you add to make it pipe-able?
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #8 of 11

I don't think stuffing it with cooked sausage is going to help the finished product any. The chicken is raw, so you should be cooking it until the stuffing reaches 165 whether its been cooked prior to stuffing or not.

Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #9 of 11

This is what I've got. Whip the raw sausage in a mixer with a paddle with something that will loosen up the consistency; maybe some cream, stock, a bit more fat, etc.  Put the mixture in a piping bag either tying it off, or using the cryovac.  Poach it until the sausage is just done and ice it down.  Cut the tip of the bag off, make your little incision in that breast, and pipe away. 

 

It just came to me that the finer the sausage grind, the better the cooked sausage will pipe and set up.  Maybe you could run the sausage through the grinder a second time to give it the stability of a forcemeat, while keeping the integrity of the sausage?

post #10 of 11

We stuff thousands of breast with all kinds of stuffing. This is primerely a banquet item , As it is easy to make and to handle and to serve.You should be able to get 36 to 40 on a sheet pan at once. They can be stuffed with most any combo you like. As far as sausage raw or cooked will work. In both cases I would add an egg (for binder) and some Panko crumbs to hold  moistre and increase volume of filling.  Use sweet sausage meat only. Try to buy bulk sausage  not in casings or grind pork butts and make my own. Filllings we have used, Pineapple almond,/ Prossuito roasted peppers,/ corn bread jalapebno/3 mushroom 3 cheese/, herbed bread traditional stuffing,/ asparagus and leek. There are 100s.  I prefer skin on 5 ounce breast and stuffed under skin 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #11 of 11
Leave the chix breast on the bone? Why, just think that is a bit odd.I agree with a few of the others advice, add some cream to help smooth out consistency ...Sounds like a lotta work ,but yummy results, do attest for sure!smile.gifsmile.gif
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