INGREDIENTS

INSTRUCTIONS

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
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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