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Sun-Dried Date and Chorizo Rumaki (From the Art of the Hors d'oeuvre, 4/06)

Joe George
Prep Time
1 and 1/2 hours (including making the sausage)
Number of Servings
makes 32 pieces
16 slices bacon
8 ounces chorizo sausage (store-bought or use the choricito recipe that follows)
4 ounces cream cheese
32 whole pitted sun dried dates
1 pound ground pork butt
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon white wine vinegar
1 teaspoon kosher salt
1 teaspoon oregano
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon crushed hot pepper
1/4 teaspoon ground black pepper

Partially cook the bacon either on the stovetop or in the oven, and then set aside. Cook the chorizo in a skillet to render some of its fat (if the sausage is in links, remove the meat from its casings before cooking). Remove the chorizo from the pan and drain it in a colander (discard the fat or save it for future use). Combine the cooked chorizo and the cream cheese in a small bowl and mix thoroughly. Slice one side of each date lengthwise (there may already be an existing slice from where the pit was removed). Stuff the dates with the chorizo/cheese mixture. Cut the bacon in half, crosswise, and wrap each stuffed date with a half slice of bacon, securing the bacon with a toothpick. Preheat an oven to 350F, and arrange the Rumaki on a baking sheet. Bake them for 10-15 minutes, or until the bacon is crisp.

Choricitis: Combine all of the ingredients in a bowl, cover the bowl with plastic wrap and refrigerate for 1 hour. Shape the sausage into small balls or patties. Cook the choricitos either in a skillet on stovetop or in the oven. Crumble for use in the rumaki. To serve separately, skewer each piece with a toothpick for easy handling. Serve plain or with a light tomato sauce.