Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 5½ ounce | Chorizo |
| 3 cups | Flour (not self-rising) |
| 3 tablespoons | Grated parmesan cheese |
| 2 tablespoons | Brown sugar-packed |
| 4½ teaspoon | Baking powder |
| 1 teaspoon | Fennel or caraway seeds |
| ½ teaspoon | Salt |
| ¼ teaspoon | Baking soda |
| 1 \N | 3 oz. cream cheese softened |
| 1 \N | 8 oz. cream cheese softened |
| 1 cup | Milk |
| 2 \N | Eggs |
| ¼ cup | Butter or Margarine, melted |
If necessary, remove sausage casing. Coarsely chop sausage; you should have 1 cup. Set aside. In a bowl, combine flour , Parmesan cheese, sugar, baking powder, fennel seeds, salt, and baking soda.
In another bowl, beat cream cheese until smooth; then stir in milk.
Add eggs, 1 at a time, beating well. Stir in butter and chorizo.
Add to flour mixture, stirring just to moisten. Spoon batter into a greased 5 x 9 inch loaf pan.
Bake in 375 F. oven until bread browns and begins to pull away from pan sides ( abt. 55 min.). Let cool in pan on rack for 5 min., then turn out. Cut bread into thick slices and serve warm. Store at room temp. for 1 day. Freeze for longer storage. Thaw wrapped. Reheat uncovered in 350 F. oven. Yield: 1 loaf