Broiled Pork Sausages and Peaches

This sweet and savory recipe was contributed by Mrs. B. Burns of Westmont, Illinois.

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by StockFood/Cazals, Jean


  • 1 pound pork sausages
  • 1 No. 2½ can (about 3 1⁄2 cups) peach halves
  • 2 tablespoons butter, divided
  • Parsley, to garnish


  • Place sausage links on a broiler rack. On same rack, place drained halves of canned peaches, cup-side up. Place a little butter in each peach cavity.
  • Set broiler rack 4 inches under a moderately high broiler flame. Let meat and fruit broil for 10 to 12 minutes. Turn sausages once to secure an even brown. Remove peaches when edges are browned.
  • Serve sausages heaped on a hot platter, surrounded by peaches and garnished with parsley.