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.
Sauté 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.)
