I’ve been making Italian, Kielbasa, and snack sticks for several years and I’m just starting to make different things

I recently made some Buffalo chicken wing brats and added hi temp blue cheese, it was great. I’m thinking of using the brat mix with beef and making it like a bologna to slice for lunches and also doing the same with chicken thighs following Jonathon’s instructions for juicy chicken brats but stuffing in a bologna casing.
I was wondering if anyone has tried this or has any thoughts on it.
I’m also planning on cooking them in a sous vide bath figuring 4-5 hours to cook. I did a 5# beef bologna chub last weekend and did 2 hours in the smoker followed by sous vide and it cooked for about 5 hours.
If I go right to the sous vide after stuffing do we think I’d need cure or would I get out of the danger zone in time?

In the Buffalo Southtowns not far from the Bills stadium.

Thanks for the replies, this will be interesting. We made 5# of bologna 2 weekends ago with Waltons seasoning and gave too much away but everyone that got some loved it. I did an hour and a half in the smoker than vacuum sealed the chub and finished it in the sous vide, it came out great. We’re making more bologna this weekend and also doing the chicken brat bologna thing. I’ll get sliced pics and let you know how it comes out, probably Monday night before it gets sliced and sampled.