Place the pork, mixing bowl, and grinder parts (if grinding the meat yourself) in the fridge for at least 30 minutes before preparing.

In a small bowl, combine salt, pepper, paprika, thyme, sage, red pepper flakes, garlic powder, onion powder, and brown sugar. Stir well.

Add the spice mix to the ground pork. Pour in the cold water and apple cider vinegar. Mix gently with your hands or a wooden spoon until just combined. Be careful not to overwork the meat.

Cook a small patty in a pan over medium heat. Taste and adjust the seasoning as needed before forming the rest of the sausage.

Form into patties or, if using casings, stuff the mixture into sausage casings using a sausage stuffer. Twist into links if desired.

Let the sausage rest in the fridge for at least an hour (preferably overnight) to allow the flavors to develop.

Cook sausages over medium heat until browned and fully cooked to an internal temperature of 160°F.