Chorizo pate

Chorizo pate

Pate de chourico

By
From
Lisbon
Serves
4–6 as part of a spread of petiscos
Photographer
Steven Joyce

You can make a very good, chunkier version of this spread by simply puréeing dried, skinned chouriço (chorizo). This is a richer, fancier version – but is still easy to make – that goes well with eggs or cheese, in sandwiches (I like it with a tangy pickle or two), or it can be stirred into stews. As a real treat, this pâté can elevate a simple lunch of mushrooms on toast – just spread a spoonful or two onto the bread before topping with cooked, garlicky mushrooms.

Ingredients

Quantity Ingredient
200g dried chourico
2 teaspoons Roasted red pepper paste, shop-bought red pepper paste
or 1 teaspoon sweet paprika
1 tablespoon soft butter, at room temperature
1 tablespoon port wine
2 teaspoons lemon juice
chopped flat-leaf parsley, to serve
sliced bread, toasted, to serve

Method

  1. Split the sausage casings and remove the meat (discarding the casings). Chop the meat into small pieces – your food processor will be happier the smaller you can go.
  2. Place the sausage pieces in a food processor with the remaining ingredients, except the parsley and bread, and blitz to a rough paste. Taste – it will probably contain enough salt already, but you can add more if necessary. Blitz again until the mixture is a finely textured purée. Serve garnished with chopped parsley and smeared on warm, crisp toast.
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