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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 Jimmy Dean® Premium Pork Sausage Roll

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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