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In a large bowl, season the pork belly with the salt, sage, black pepper and white pepper.
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Toss the pork with the seasonings until evenly coated. Refrigerate, covered, overnight.
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Open one end of the casing and rinse the inside several times with cold water.
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Lightly grease the stuffing tube and slip all but 6 inches of a casing onto the tube, leaving the trailing end untied.
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Set up the meat grinder with the coarse grinding plate. Working over a large bowl, gently feed the meat through the grinder.
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Start pressing the sausage mixture very slowly out of the stuffer until the meat emerges from the tube.
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Now tie a knot at the trailing end of the casing.
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Continue feeding the sausage mixture into the casing, using your free hand to regulate how tightly the sausage is packed; make sure not to overstuff the casing. When the casing is nearly stuffed, tie off the other end.
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Lay the sausage on a damp surface. Starting at one end, pinch off the first link by pinching your fingers into the sausage to separate the filling; 4 inches is a good average length. Then, roll the link toward you 3 to 5 times, creating a twist in the casing. Move down to form the next link, rolling 3 to 5 times in the opposite direction (this prevents unraveling).
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Remove any air pockets by piercing the sausage links all over with a needle. Cook the sausages and serve.
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