| | Directions |
- Preheat oven to 350 degrees F.
- Add the 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.
- Place the rack onto a baking sheet with sides and bake for 8-10 minutes.
- Remove from oven and cool to room temperature.
- 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.
- Place sheet into freezer one two hours.
- 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 towels.
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Servings: 24
|  | | Ingredients | | - | | 16 ounces Premio frozen chorizo, thawed & casing removed |
| - | | 1 egg yolk |
| - | | 1/4 cup onions, finely chopped |
| - | | 4 cups cold mashed potatoes, without lumps |
| - | | 1/2 teaspoon pepper |
| - | | 1 package Goya Sazon with annatto |
| - | | 2 cups all-purpose flour |
| - | | 4 cups peanut oil |
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