Cut pork shoulder into 1 1/2 inch cubes, trimming all gristle and bone.

Pass the cubed pork through a meat grinder using a coarse blade.

Adjust the fat-to-lean ratio to approximately 1:3.

Place the ground pork in a large stainless steel or ceramic bowl.

Combine salt, black pepper, sugar, dried thyme, dried basil, garlic powder, mustard seeds, and dried marjoram in a separate small bowl.

Using your hands, gradually mix the dry spice blend into the ground pork.

Incorporate half of the ice-cold water while mixing.

Continue to mix, keeping the meat as loose as possible.

Add the remaining spices and ice-cold water, ensuring even distribution.

Fry a small patty of the sausage mixture to taste and adjust seasonings as needed.

Refrigerate the sausage mixture overnight to allow flavors to meld.

The next day, check the seasoning again.

Stuff the seasoned pork mixture into rinsed sausage casings, creating approximately 8-inch lengths.

Tie off the sausage links at 8-inch intervals.

Cook the sausages by grilling, steaming, or frying to your preference.