Ingredients:
1 (16 ounce) package Premio Chorizo Sausage, casings removed
1/4 cup onions, finely chopped
4 cups cold mashed potatoes, without lumps
1/2 teaspoon pepper
1 packet Goya sazon with annatto
2 cups all purpose flour
4 cups peanut oil
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Chorizo Stuffed Potato Dumplings:
1. Preheat oven to 350 degrees (F). Add the Premio chorizo, egg yolk and onions to a bowl and mix together. Form the meat into meatballs and place on a baking rack, which has been sprayed with non-stick cooking spray.
2. Place the rack onto a baking sheet with sides and bake for 8- 10 minutes. Remove from oven and cool to room temperature.
3. In a large bowl, mix together the mashed potatoes, pepper and sazon. Form the potatoes around each sausage ball, completely covering the meat, then roll into the flour and place on baking sheet.
4. Place sheet into freezer for 1-2 hours.
5. Meanwhile, heat oil in large heavy pot to 350 degrees (F). Remove balls from freezer and deep fry five at a time, turning them for even browning until golden. Drain on paper towel before serving.
SERVINGS: 20-25 (appetizers)
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