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I am considering in having a go at making some chicken and bacon sausages
using chicken thighs/breast and some of smoked cured belly (Franco's Mix). However I am unsure what seasoning to use and how much.
Any advice on this would be greatly appreciated. I intend to make about 2 kg
to start with

Hi Royt

Try basing the recipe on the one below - Use the seasoning @ 2.5%
Recipe from the DEVRO Collection in the recipes section

SMOKED CHICKEN SAUSAGE

%
45.0 Chicken Trim
43.0 Pork Trim 50/50
8.8 Water
3.2 Spice

SPICE MIX

%
60.0 Salt
13.3 Sugar
5.0 Mustard Seed
8.4 Black Pepper
2.5 Nutmeg
1.6 Caraway Powder
2.5 Celery Salt
4.5 Cure
1.2 Sodium Erythorbate

Hope this helps
Regards
Sausagemaker

Thanks for the info Sausagemaker I'll give it a whirl.