In a large mixing bowl, combine ground pork, breadcrumbs, egg, sage, thyme, black pepper, white pepper, nutmeg, salt, and cold water.
Mix the ingredients thoroughly until well combined. Allow the mixture to rest in the refrigerator for at least 30 minutes to enhance the flavors.
If making links, soak hog casings in warm water for 30 minutes and rinse them thoroughly.
Stuff the sausage mixture into the casings, forming a coiled shape for traditional Cumberland Sausage or linking if preferred.
Allow the sausages to air-dry for about 15 minutes.
To cook, either grill the sausages over medium heat until browned and cooked through, or pan-fry them until golden on the outside and fully cooked inside.
Serve hot and savor the distinct and flavorful taste of Cumberland Sausage.
