Chorizo #4

Yield:	8 Servings
Categories:	Meat

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)