APPETIZER: If you enjoy a coarse-textured pate, you will be delighted with this version of it using sausage as main ingredient.

CHOURICO PATE:

8 oz chourico (Portuguese sausage)                            

1 sweet red pepper

1 tbsp. Madeira wine or Port                                       

2 tsp. olive oil

2 tbsp. chopped onion                                                

1 small clove garlic, minced

10 black olives, pitted and chopped                           

salt and pepper

In a small saucepan, cover chourico with water and bring to a boil over high heat. Reduce heat, cover pot and simmer for 4-5 minutes. Drain and let cool. Remove skin and slice sausage meat into 1-inch pieces.

Roast pepper by placing it under a broiler, over a barbeque grill or gas fire, until charred on both sides. Let it cool inside a paper bag; then peel off skin, cut in half and remove seeds.

Transfer sausages to blender or food processor and process for a few seconds, to the  consistency of ground meat. Add roasted pepper and Madeira/Port wine and process on/off until just blended. Do not over process. Transfer mixture to a bowl.

Heat olive oil in a saucepan over medium heat until hot; cook onion and garlic for 2-3 minutes, or until transparent. Add this mixture, together with the oil it cooks in and the chopped olives to sausage mixture in the bowl. Mix well together with wooden spoon. Taste and adjust seasonings, adding salt and pepper as needed. Pack mixture into a small crock or individual ramekins. Cover and refrigerate for up to 1 day before serving.