Grind meat through a 1/4" or 3/8" grinder plate. Add all the ingredients except the water and mix thoroughly until evenly distributed. Place the meat in the food processor, adding the water as you go along. This will help emulsify the meat. Stuff into a 32-35mm hog casing and make into 5" to 6" links. Place into 160 °F water and cook until an internal temperature of 150 °F is attained. Then shower the Sausage with cool water until the internal temperature falls to 75 °F. Place in cooler overnight before using. Serve with German bread or a crusty roll and spicy mustard or horseradish sauce.