Toulouse Sausage

Ingredients:
- 2 pounds ground pork
- 1/4 pound salt pork, fat only, minced
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon freshly ground white pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons kosher salt, or to taste, if needed
- 1/4 cup water

Directions:
- Place the pork, salt pork, black pepper, white pepper, nutmeg, sugar, and salt in a large bowl and mix with your hands to distribute the seasonings evenly.
- Add the water and continue mixing with your hands until the ingredients are thoroughly blended.
- Cook and taste a small sample, then add more salt if needed.
- Leave in bulk and shape as directed in individual recipes or stuff into hog casing.
- Cover and refrigerate for 1 hour to firm.
- Saute or grill, or cook as directed in individual recipes.
- (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)