How to Make It
Stir together the water, yeast and 1 teaspoon of the sugar in a small bowl. Let stand in a warm spot until foamy, about 10 minutes.
Warm a large cast-iron skillet over medium-high heat. Break the sausage into lumps and drop them into the skillet, spacing them evenly. Cook until browned all over with no traces of pink, about 5 minutes. Stir gently from time to time to break up the meat a bit more. The ideal texture is a combination of fine, crisp bits dotted with small tender clumps. Transfer with a slotted spoon to a bowl.
Spread the pork on a rimmed baking sheet and place in the freezer until the fat is very firm, but not frozen solid, about 20 minutes.