Title: Chorizo > Cameron's
Categories: Spice Pork Sausage
Yield: 1 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	(just under 3 fl oz) white
		Vinegar
		Graham cracker crumbs or
		Bread crumbs (maybe about
1/2	c	= 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 From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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