Preheat the oven to 350 deg. Put the cornmeal and salt in a bowl. Mix in enough of the water to form a thick paste without lumps (about 1/2 cup.) Combine the rest of the water with the milk and heat to boiling. Pour the boiling liquid into the cornmeal paste all at once and stir for about 30 seconds. The mixture should form a thin pudding. If it does not, it will have to be heated until it starts to thicken. Set the pudding aside to cool while cooking the sausage. Crumble or dice the cooked sausage and add it to the pudding along with the drippings or butter. Separate the eggs. Stir the yolks into the pudding. Beat the whites until they form stiff peaks. Fold the whites into the pudding, then pour the batter into a tall casserole dish or individual souffle molds. Bake 40-45 minutes for a single dish, or 35 min. for individual souffles.