Add all this to the minced meat, add garlic crushed through a press, pour ice water here and knead with a fork or mixer with a hook attachment until smooth for about 5 minutes.
I do not advise kneading with my hands, because the temperature of the minced meat when cooking sausage should not be higher than 10-12 ° C. And from the heat of the hands, the stuffing will heat up.
Cover the bowl with plastic wrap and refrigerate for at least 3 hours. For a maximum of 24 hours. During this time, the minced meat will ripen, the nitrite salt will react with the meat and the taste of sausage will form.