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Sausage-Stuffed Peaches

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

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

Directions

  • 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.

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Reviews

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Average Rating:
  • williamsegraves
    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
    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!