I used 4 1/2# of thighs with enough seasoning for 5# and added 2 oz of carrot fiber. I was going to add closer to 3 oz but when I was weighing it out and saw how much 2 oz of it was I figured I’d stop there.

I think I first saw the juicer on a youtube vid. It oes a pretty good job and cleans up easily. More easily than an 1/8th inch grinder plate lol.
I used a 6qt Kitchenaid to mix everything because in Jonathon’s chicken brat instructions he said we wanted extraction and I figured I might not get enough by hand. It came out of the KA as sticky as molasses, it did a fine job.

Alrighty, it’s done. First, the reason why. In an effort to stay fir and healthy my wife and I eat a lot of chicken, chicken breast to be exact. I do love making and of course, eating sausage though I’ starting to experiment with chicken sausage. We did beef bologna a couple weeks ago for the first time and make the chicken wing brats the same weekend, again the first time for that seasoning mix. I decided to make a bologna thing with chicken thighs and the brat seasoning. I went to pick up thighs and had a choice of bone in with shin or boneless skinless and trimmed. Not wanting to play with deboning and trying to keep things healthy I bought the boneless skinless. Ran them through a 10mm plate then an 1/8th inch plate then mixed the seasonings in, ran everything through a champion juicer before folding in the hi temp cheese. I stuffed it all into a bologna casing and put it into the sous vide set at 175. Cooked it to 165 internal, dropped it into an ice bath till it dropped to 110 then hung it for a couple hours. Overnight in the fridge and sliced the next day. I’m calling it a success, it tastes pretty good. The texture is softer than normal bologna but I imagine that’s because it’s chicken, definitely pretty tasty though. Next up will be beef with the reuben seasoning, I’m betting that will be pretty tasty too.

I just made 5# of snack sticks this past weekend with Willies mix and hi temp cheddar. It was the first time I ever used binder (sure gel) and I’ll make sure I use binder all the time now. They stayed nice and plump and were the best I ever made.

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.

In the Buffalo Southtowns not far from the Bills stadium.

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?

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