Chill a bowl and your mixing tools briefly. In a large bowl, combine the ground chicken with the cold water. Add parsley, sage, thyme, minced garlic, onion powder, kosher salt, black pepper, smoked paprika and red pepper flakes (if using). Mix gently but thoroughly with your hands or a spatula until the mixture is cohesive — about 1–2 minutes. Do not overwork; you want the meat to bind but remain tender.

Prepare and mix

If not using casings, divide the mixture into 6 equal portions (about 3 oz / 85 g each). Shape each portion into a compact cylinder about 3–4 inches long and 1 inch thick, pressing seams so the link holds together. Place the formed links on a parchment-lined tray and chill in the refrigerator for at least 20 minutes to firm up, which helps them keep shape while cooking.

Form links (no casing)

If using casings, fit a sausage stuffer or piping bag with the casing and stuff gently, avoiding large air pockets. Twist into 6 links of even length. Prick any obvious air pockets with a needle and refrigerate for 20 minutes before cooking.

Form links (with casings)

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon neutral oil. When shimmering, add the links in a single layer without crowding. Cook for about 3–4 minutes per side, turning every 3–4 minutes to achieve even browning. Total cook time should be 10–12 minutes depending on thickness. Use an instant-read thermometer to confirm internal temperature of 165°F (74°C). Remove links to a plate and reserve 3 tablespoons of pan drippings (fat and browned bits) for the gravy.

Cook the links

In the same skillet used for the links, keep it over medium heat. If there is less than 1 tablespoon fat remaining, add butter to reach roughly 3 tablespoons total fat. Add 3 tablespoons butter and let it melt. Sprinkle 3 tablespoons flour into the melted butter and whisk continuously to combine. Cook the roux for 1.5–2 minutes until it smells toasted and turns a pale golden color but not brown.

Make the roux

Slowly whisk in 2 cups chicken stock, scraping up browned bits from the pan. Add the 3 tablespoons reserved pan drippings and 1/2 cup milk while whisking to keep the gravy smooth. Bring to a gentle simmer; it will thicken within 3–5 minutes. Stir in 1/2 teaspoon minced thyme, 1/2 teaspoon kosher salt (adjust to taste), 1/2 teaspoon black pepper and 1/2 teaspoon hot sauce if using. Continue simmering on low for 2–3 minutes to meld flavors and reach a coat-the-back-of-a-spoon consistency. If the gravy becomes too thick, whisk in extra stock or milk 1 tablespoon at a time to reach desired thickness.

Finish gravy

Return the cooked links to the skillet and spoon gravy over them to warm for 1 minute, or serve the gravy ladled over links on a platter or individual plates. Garnish with additional chopped parsley if desired. Taste and adjust seasoning before serving.

Finish and serve

ground chicken (preferably 85% lean)

cold water

fresh parsley, finely chopped

fresh sage, finely chopped

fresh thyme leaves, chopped

garlic, minced

onion powder

kosher salt

ground black pepper

smoked paprika

crushed red pepper flakes (optional)

neutral oil (canola or vegetable) for pan

sausage casings or collagen casings (optional)

unsalted butter

all-purpose flour

low-sodium chicken stock

milk (whole preferred)

reserved pan drippings from cooked links

fresh thyme, minced

hot sauce (optional)

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