Place half of pork in food processor; pulse until coarsely ground. Place pork in a large bowl. Repeat procedure with remaining pork. Add water and remaining ingredients except cooking spray. Knead mixture until well blended. Cover and refrigerate mixture 8 hours or overnight.
Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half the patties; cook 6 minutes. Turn patties over; cook 5 minutes or until done. Repeat procedure with remaining patties.
Refrigerate cooked sausage up to three days, or freeze up to two months.