Add ground pork sausage, sea salt, pepper, and dried sage to the bowl of an electric mixer fitted with a paddle attachment. Turn the mixer to the lowest speed and mix for 1 minute. Next, add the white wine and cold water to the bowl then mix for another two minutes. If you don’t have a stand mixer, knead the ingredients into the sausage using your hands or forcefully with a wooden spoon (starting with the spices then the liquids - should take about 5-7 minutes).
Preheat oven to 350F.
Spread out the bread cubes in an even layer on two baking sheets. Bake bread for 10-12 minutes or until bread has dried out (rotating sheets halfway through).
Heat olive oil in an extra large skillet or dutch oven over medium heat. Add onions, mushrooms, celery, bell peppers, garlic, and sea salt. Cook until onions are translucent and the mushrooms, celery, and peppers are soft (about 10-15 minutes). Transfer cooked veggies to a very large bowl then add the toasted bread cubes and sage sausage. Using a wooden spoon (or your hands if you like to get dirty) mix thoroughly until everything is evenly distributed.