Chill everything: Refrigerate the ground meat, a large mixing bowl, and even your mixing spoon for 20 minutes. Cold meat binds better and stays safer during handling.

Combine the dry spices: In a small bowl, stir together salt, pepper, garlic powder, coriander, ground mustard, smoked paprika, and sugar. This keeps the seasoning even when you mix.

Season the meat: Add the spice blend to the chilled meat in the cold bowl. Sprinkle it evenly over the top so you don’t get pockets of spice.

Add liquid and mix: Pour in the ice-cold water. Using your hands, mix for 2–3 minutes until the meat looks tacky and cohesive. It should start to cling together—this means the proteins are binding.

Test a sample: Cook a small patty in a skillet. Taste and adjust salt or pepper if needed. This quick step saves the whole batch.

For patties or crumbles: Shape into 8–10 patties or keep loose for crumbling into pans later. Lay patties on parchment and chill for 30 minutes to firm up.

For links (optional): Rinse hog casings inside and out under cool water. Thread onto a sausage stuffer. Fill the casings gently, avoiding air pockets. Twist links every 5–6 inches, alternating direction to keep the twists tight.

Cook the sausage: Pan-sear: Add a thin layer of oil to a skillet over medium heat. Cook patties or links until browned on both sides and the internal temperature reaches 160°F (71°C), about 10–14 minutes depending on thickness.

Oven-bake: Place on a lined sheet at 375°F (190°C) for 18–22 minutes, flipping once, until they reach 160°F (71°C).

Simmer then sear (links): Gently simmer in water for 10 minutes, then sear in a skillet to brown. This helps cook evenly and prevents split casings.

Rest and serve: Let the sausage rest 5 minutes after cooking. Serve with mustard, sauerkraut, roasted potatoes, or eggs.