I am interested in making chicken breakfast sausage. any pointers about grinding mixing or stuffing?

Would it help or hurt to blend it in a meat mixer for a while?
I will also be stuffing it in collagen casing. Size of Casings?
I plan on using a 26 mm casing

I make summer sausage all the time at a 60% beef 40 % pork ratio and it comes out great

Just got a new dehydrator and I was thinking of making snack sticks in it any suggestions on whether it’ll work thought I would just make them the same way I would make sticks for my smoker but lay them on the trays in the dehydrator