Gather ground chicken, salt, pepper, garlic powder, onion powder, paprika, dried herbs, and cold water or ice
Chill the chicken and all equipment
Mix the ground chicken with the seasonings and cold water until evenly combined
Optional: add fat such as chicken skin, pork fat, or olive oil for juicier sausage
Optional: add curing salt if making cured sausage
Taste-test a small cooked patty and adjust seasoning if needed
Stuff the mixture into sausage casings, if using
Twist or link the sausages into desired lengths
Refrigerate the sausages before cooking
Cook by pan-frying, grilling, baking, or poaching until fully cooked
Ensure the internal temperature reaches 165°F or 74°C
Rest briefly before serving