• 50 medjool dates, pitted (I used extra large dates that I pitted myself.)
• 2 pounds nitrate-free, thick-cut bacon
• 1 pound fresh bulk chorizo sausage
•  (Don’t use the pre-cooked links, but if you can’t find bulk, just remove the casing.)

Preparation

Preheat oven to 350 degrees F.

Slice each pitted dates lengthwise using a paring knife.

Fill date with a small scoop of sausage. I used a baby food spoon to scoop.

Lay bacon out on a cutting board and stretch it so that each piece is about 1/3 longer than when in the package. I used a pastry roller to roll the bacon out.

Starting at one end, roll the bacon around a date so that it is covered 1 1/2 times. Cut the bacon and place the date, seam side down, on a rack fitted into a rimmed baking sheet. Continue rolling the dates until done.

Bake for 45-60 minutes or until bacon is cooked.