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Sausage-Stuffed Peaches Recipe
Sausage-Stuffed Peaches Recipe photo by Taste of Home

Sausage-Stuffed Peaches Recipe

Publisher Photo
I MADE UP this recipe while living in Spain. I wasn't used to the cuts of meat available there, but the sausage was always tasty. This colorful dish never fails, and the unusual combination of flavors is well received by guests. I often get requests for the recipe. -Marcia Albury, Boca Raton, Florida
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 2 servings

Ingredients

  • 1 can (15-1/4 ounces) peach halves
  • 3/4 cup soft bread crumbs
  • 1 tablespoon chopped onion
  • 1 egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 ounces bulk pork sausage

Nutritional Facts

1 serving (2 each) equals 414 calories, 19 g fat (7 g saturated fat), 137 mg cholesterol, 1,074 mg sodium, 53 g carbohydrate, 3 g fiber, 12 g protein.

Directions

  1. Drain peaches, reserving 4 peach halves and 1/4 cup syrup (refrigerate remaining peaches and syrup for another use). In a bowl, combine bread crumbs, onion, egg, salt and pepper. Add sausage; mix well. Shape about 1/4 cupfuls of sausage mixture into balls; place each ball in the indentation of a peach half. Place peaches in a small greased baking dish. Bake, uncovered, at 350° for 30 minutes; drain. Pour reserved syrup over sausage; bake 5-10 minutes longer or until meat is no longer pink and syrup is heated through. Yield: 2 servings.
Originally published as Sausage-Stuffed Peaches in Reminisce Extra April 1999, p47

Nutritional Facts

1 serving (2 each) equals 414 calories, 19 g fat (7 g saturated fat), 137 mg cholesterol, 1,074 mg sodium, 53 g carbohydrate, 3 g fiber, 12 g protein.

Reviews for Sausage-Stuffed Peaches

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Aug. 15, 2012

Very unique and definitely a conversation starter. It wasn't my favorite, but it wasn't bad. Pork and fruits go quite well together.

MY REVIEW
Reviewed Jan. 25, 2010

I was intrigued but dubious of this recipe, but I decided to try it. I'm glad I did because it's great!

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