CHORIZO #4

      Title: CHORIZO #4
  Categories: Meat
       Yield: 8 Servings
  
       2 lb Pork; about 25% fat, coarsly
            -ground (minced)
            Chile peppers of your
            -choice - i often use 6
            -cayennes
       4    Cloves Garlic
       1 sm Red bell pepper; or
            -small handful of red new
            -mex chile flakes
       1 ts Sugar
       2 ts Coriander
       1 ts Cumin
     1/2 ts Mustard
     1/2 ts Cinnamon
     1/2 ts Oregano
       4 ts Paprika
     1/3 c  White vinegar
            Graham cracker crumbs or
            -bread crumbs (maybe about
            -1/2 cup = 4 fl oz)
  
   Method: Basically just get this lot together some how. Here's how I
   do it -
   
   1. Trim the pork, removing all bone. Shove through the coarse plate
   on a KitchenAid grinder (Similar to Kenwood) Cheap cuts of pork are
   fine. Try shoulder or the packs of "assorted loin chops" that they
   often sell here in the US. Butchers will do this for you if you lack
   the tools.
   
   2. Put the chiles garlic and pepper in a mini blender and fragment.
   Or chop with a knife.
   
   3. Put the dry ingredients in electric spice grinder (old coffee
   grinder) or blend them in a pestle and mortar. Sometimes I use fresh
   herbs if available.
   
   4. Put all of the above 1-3 in a large bowl, add the vinegar, and
   stir at low speed until well mixed. The intense color of the paprika
   is a help here. Slowly add crumbs until the mixture is not goopy but
   firm and moist.
   
   5. Dump out on to a generous sheet of shrink wrap (cling film),
   forming into a big sausage shape on the way. Roll up the film to
   enclose. Twist the ends of the film up tightly and tie in knots. Pat
   roll and squeeze the mass into a pleasing shape (get the air out) and
   freeze solid. When you want to use it, it may be sliced easily if
   partly defrosted; then you can refreeze the rest. This is what our
   little family has for breakfast at the weekend with fried potato,
   eggs, bacon and green sauce. No lunch required! Cameron, a.k.a. -
   BEGG.4@OSU.EDU
   
   Source: INTERNET RECIPES FROM CHILE-HEADS DIGEST
   
   From Glen Hosey's Recipe Collection Program, hosey@erols.com
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