Got some thighs at Costco that I will bone and grind. One sausage I have see made with chicken is a Sun Dried tomato.  I do not have time for that so i am going to try some Memphis Dried Tomatoes.  I thought a temperature just above the boiling point of water would be a good start so i decided to try 215°.  No idea how well it will dehydrate them or how long.  The plum & Roma are usually the variety for this, but I have neither!

May take a few days before i get any sausage photos up.

Do any of you have any suggestions for chicken sausage?  I would like to lean more to Savory then breakfast...

About 5 hours in and I am pleased with results so far.

This is a use case of where having a smoker that keeps a tight temperature range comes in handy.

I took them off after 7 hours. 75% were ready, I did not want to mess with the other 25%.   I wanna make a Tarragon/Jalapeño, have jalapeños in the garden, but will need to buy the Tarragon tomorrow.  Will need to bone the thighs tomorrow also!