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
Method
Sources
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Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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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.