Pasta de Chourico-(Chourico Pate)

By amaliana

This delicate blend of chourico, sweet red pepper and plump olives captures the essence of Portuguese food. Easy to make, this spread is a wonderful starter or delicious snack.
Any Portuguese sausage can be substituted for chourico. Serve with piri-piri sauce on thin slices of cornbread with extra black olives on the side.

Ingredients

• Garnish:
• 8 ounces chourico
• 1 sweet red pepper
• 1 tablespoon Madeira or Port
• 2 teaspoons olive oil
• 2 tablespoons chopped onion
• 1 small clove garlic, minced
• 10 black olives, pitted and roughly chopped
• Salt and coarsely ground black pepper to taste
• 1 black olive, pitted

Preparation

Step 1

In small pot, cover chourico with water; bring to a boil. Reduce heat, cover and simmer for about 5 minutes, or until chourico is pink. Drain and let cool.

Remove skin with sharp knife and slice chourico into 1-inch pieces. Remove and discard any fat.

Core pepper, cut in half lengthwise and remove seeds. Place on baking sheet skin side up. Broil about 4 inches from heat until skin becomes black, 10 to 15 minutes. Place in a paper bag and seal. Let cool and peel.

Transfer sausage to blender or food processor and process for a few seconds or just until consistency of fine ground beef. Add roasted pepper and Madeira and process with on/off pulses only until blended. Do not overprocess. Transfer to bowl.

In small skillet, heat oil over medium heat; cook onion and garlic for 2 to 3 minutes, or until transparent. Add onion and garlic with oil and chopped olives to pate and blend well with wooden spoon. Taste and adjust seasonings with salt and pepper if necessary. Pack into small crock or individual ramekins. Garnish with olive. Cover and refrigerate for up to 1 day.