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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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 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:
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.
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