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Recently, my husband and one of my daughters spent a lovely evening dining at Snake River Grill. For an appetizer, we ordered the chorizo-stuffed dates. They were heavenly! Sweet, yet savory and moist. This is my attempt to recreate that dish.
Ingredients
- Large Medjool dates
- Andouille sausage
- 2 tablespoons chili oil
- 1 tablespoon orange liqueur
- 1 package center cut bacon, very thinly sliced
- 1 tablespoon Waldburg fig-chili vinegar (available at Vom Fass)
Instructions
- Gently cut the dates in half, and remove the pits.
- (Do not try to use pre-packaged dates. You need the ones that you buy by the pound in the produce department.)
- Remove the skins from the andouille, and sauté them in the chili oil until browned.
- Grind the andouille in a food processor.
- Remove ground andouille to a separate bowl, and add the orange liqueur.
- Stuff each date with the andouille mix, and then wrap them in 1/2 to 3/4 of a strip of bacon.
- Use a toothpick to keep the bacon wrapped on the dates.
- Sauté in a pan on medium heat.
- You can remove the toothpick about half way through the cooking process when it appears that the bacon has shriveled enough that it holds it's position.
- Sauté on each side, and serve with a drizzle of fig-chili vinegar.
- Enjoy!
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