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

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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


  • 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

2 each: 414 calories, 19g fat (7g saturated fat), 137mg cholesterol, 1074mg sodium, 53g carbohydrate (42g sugars, 3g fiber), 12g protein .


  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

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williamsegraves 70526
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."

Isolda 71675
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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