5 1/2 oz Chorizo

      3 c  Flour (not self-rising)

      3 tb Grated parmesan cheese

      2 tb Brown sugar-packed

  4 1/2 ts Baking powder

      1 ts Fennel or caraway seeds

    1/2 ts Salt

    1/4 ts Baking soda

      1    3 oz. cream cheese softened

      1    8 oz. cream cheese softened

      1 c  Milk

      2    Eggs

    1/4 c  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