Ten ways with homemade chorizo spread

Ingredients

• 100 g chorizo sausage, skinned (if needed) and roughly sliced
• 50 g butter
• 1 teaspoon paprika or 1/2 teaspoon smoked & 1/2 teaspoon sweet paprika
• 1 teaspoon chopped marjoram / oregano fresh or dried
• 1 tablespoon sherry / balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 tbsp olive oil
• 1/2 teaspoon sugar

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Preparation

• Put all the ingredients in the food processor and whizz until smooth like pate.
• Fill into a clean jar or container with a tight lid. Refrigerate.
• Bring back to room temperature before serving.

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