Choose dates that have held their shape. Pull each whole date open along the line where it was cut and set it on a cutting board. Some will be whole and some will be in 2 pieces.
Remove the casing from the sausage. Pinch off tiny pieces of chorizo small enough to fill a date.
Working with at least 12 dates at a time, fill each date with chorizo and push the date together. Set aside on a plate. Continue the process until all the dates are filled.
Before cutting ALL the bacon strips into thirds check the length by cutting once piece. Make sure it wraps around the date with enough overlap to secure a toothpick. Cut remaining bacon.
Set out about 50 toothpicks.
Wrap bacon around each date and secure with a toothpick. Makes about 48.
Can be prepared a day in advance or frozen.