Paul,
I usually cure and spice my sausage before it is ground. My thought is that it is easier to kill bacteria on one large surface than on millions of smaller ones. In doing so, it does take longer to cure. Smaller pieces equals a quicker cure. Either way I always add my liquid, in this case water, but in others wine, beer, whiskey.. just before stuffing. After adding the liquid you mix until it gets very tacky. This helps hold the sausage together. I also think keeps it moister, but have never done any scientific study.
Not sure how I missed this earlier. Any other questions please feel free to ask. If I don't know the answer, I will make something up......Wait no..... Actually there are some wonderful sausage makers here and someone will know the answer.