In a small bowl mix the kosher salt, black pepper, minced sage, minced thyme, crushed red pepper, ground nutmeg, maple syrup (or brown sugar), and grated garlic until evenly combined.

Mix sausage

Place the chilled ground pork in a large bowl. Sprinkle the seasoning mixture over the meat. Add the cold water. Using clean hands or a sturdy spoon, fold and massage the mixture 30–60 seconds until it becomes sticky and cohesive (this helps proteins bind and gives a good sausage texture). Do not overwork — stop when mixture holds together and looks uniform.

Rest

Cover the bowl with plastic wrap and refrigerate 30–60 minutes to let flavors meld and the salt begin curing the meat slightly.

Optional portioning

Divide the sausage into 4 even portions (about 5 oz / 140 g each) and shape into patties or logs as desired. If making links with casings, stuff according to your equipment and tie off into 4 sausages.

Cooking & Serving

Preheat pan

Place a large skillet over medium heat and add the oil. Heat until shimmering but not smoking, about 1–2 minutes.

Cook sausages

Add the sausages (patties or links) to the pan without crowding. Cook undisturbed 3–4 minutes to develop a brown crust. Flip and reduce heat to medium-low. Continue cooking another 4–6 minutes, turning occasionally, until internal temperature reaches 160°F (71°C) for pork. For thicker sausages, cover pan and cook additional minutes, checking temperature.

Finish (optional)

During the last minute, add the butter to the pan and spoon the melted butter over the sausages to glaze and enrich them.

Rest & serve

Transfer sausages to a plate and let rest 3–5 minutes. Serve in buns with mustard or chutney, or plated with sides. Taste and adjust accompaniments to preference.