Toulouse Sausage

• 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

1. 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.
2. Add the water and continue mixing with your hands until the ingredients are thoroughly blended.
3. Cook and taste a small sample, then add more salt if needed.
4. Leave in bulk and shape as directed in individual recipes or stuff into hog casing.
5. Cover and refrigerate for 1 hour to firm.
6. Saute or grill, or cook as directed in individual recipes.
7. (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)

ground pork, salt pork, freshly ground black pepper, freshly ground white pepper, freshly grated nutmeg, sugar, kosher salt, water

Taken from www.epicurious.com/recipes/food/views/toulouse-sausage-389493 (may not work)