Sausage spread (mousse de chouriço)

Sausage spread and olive bread , a marriage made in heaven. It was really good: sharp flavours, a bit of spice… I even had a few of them and I solemnly hate mayonnaise. Original recipe was found David Leite’s  The New Portuguese Table.

Sausage spread (mousse de chouriço)

Ingredients 

• 1 25cm-piece of  chouriço, linguiça or dry cured Spanish ham chorizo
• 2/3 cup (=150g) store-bought mayonnaise (or to taste)
• 5 tablespoons (=70g) unsalted butter cut in 3cm pieces at room temperature
• 3 or 4 fresh mint
• Ruby port to taste
• Cayenne pepper
• Kosher salt
• Minced fresh flat parsley leaves, for garnish

Method

Cut the chouriço into 1 cm chunks.Drop them into a food processor and pulse until the pieces are finely chopped. Pop in the mayonnaise and butter, add the mint and buzz until the mixture is as smooth as possible.

Take a taste. If the chouriço is lean, the mixture might be a bit dry. If so, add a tablespoon or two more mayonnaise. Add any combination of drops of port wine, cayenne pepper and pinches of salt to suit your taste. If necessary, refrigerate the spread until is firm (about 15 minutes should do). It will keep up to 1 week in the fridge. Serve garnished with the parsley.

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