Add all ingredients but the water to the bowl of a stand mixer equipped with a paddle attachment. Paddle together until just combined, slowly adding the water to keep the mixture from getting too dry.
Heat a small pan over medium heat, and sear off a small lump of sausage mixture until cooked through. Taste test and adjust the salt or other seasonings to taste if needed.
Fry up the sausage immediately, or follow instructions for storage below.
Divide the raw sausage mixture into two 1 ½ pound sections and wrap each tightly in plastic wrap. Store in the fridge overnight, or seal in a gallon-size freezer-safe bag, label, and freeze. Use frozen sausage within 3 months, defrosting in the fridge overnight before use.