* 1kg Shoulder of pork (make sure it is not too lean)
* 50ml Dry white wine, Asturian cider or Sherry
* 10g Salt
* 25g Pimentón de La Vera (dulce or picante or a mixture of the two)
* Garlic, to taste, crushed
* 10g Cumin seeds, Ground
* 5g Dried oregano, Ground
* 5g Dried oregano (not Ground)
* 2 metres Sheep casings (if making all Sausages) or 1 metre if making half-in half
'''In addition, if you are making Burgers you will need'''
* 2-3 beaten Eggs
* Flour
* Olive oil

===Method===
* Using a medium disk, Mince the Pork - twice if making Sausages or once if making Burgers.
* Place in a bowl with the remaining ingredients and mix well with your hands.
* Ideally wear some Sterilised latex gloves to do this.
'''For the Sausages'''
# Stuff your casings - the Sausages should be long-linked and slim, so do not overstuff.
# Store the Sausages in the Freezer for at least 24 hours to allow the flavours to blend.
# As and when you want to eat them, de-frost in the Fridge and Bake at 180° C (350° F - gas 4) for 20 minutes.
'''For the Burgers'''
# Shape into Burgers and Dip each one into some beaten Egg and then coat lightly with the Flour.
# Leave to rest in the Fridge for at least an hour.
# Heat some Olive oil in a Frying pan.
# When the Burgers have rested, Fry them in the pan on a low-medium heat until they are cooked through.

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