Fried Sausage Stuffed Green Olives Recipes

CRISPY OLIVES STUFFED WITH SAUSAGE

Steps:

• Remove the sausage meat from the casing and place it in a medium bowl. Add the garlic, a pinch of salt, and red pepper flakes, if using. Mix to evenly distribute the ingredients. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
• Heat the oil in a deep fryer, or stock pot, to 375 degrees F.
• Spread the flour on a dinner plate.
• Break the eggs into a shallow bowl and beat lightly.
• Spread the bread crumbs on another dinner plate and sprinkle them with salt and pepper. Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning.
• Roll the olives in the flour, coating them all over and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives all over with the bread crumbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them.
• Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. The olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature.

FRIED SAUSAGE-STUFFED GREEN OLIVES

Steps:

• Mix first 8 ingredients in medium bowl until well incorporated. Cut slit lengthwise down 1 side of each olive. Stuff olives with sausage mixture, about generous 1/2 teaspoon per olive, pressing gently on olive to seal (some sausage will show). Grind panko in processor until finely ground; sprinkle 1/4 cup over rimmed baking sheet and set aside. Place remaining panko in shallow bowl. Place flour in another shallow bowl. Place egg in third shallow bowl; add 1 teaspoon water to egg and whisk to blend. Working with a few olives at a time, roll in flour to coat, then beaten egg, then panko in shallow bowl. Place on sheet. DO AHEAD Can be made 4 hours ahead. Cover; chill. Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to edge of saucepan. Heat over medium heat to 350°F. Working in 3 batches, add olives to saucepan and cook until deep golden brown and sausage is cooked through, about 7 minutes, stirring occasionally. Using slotted spoon, transfer fried olives to paper towels to drain. Serve warm.

CRISPY OLIVES STUFFED WITH SAUSAGE

Steps:

• Remove sausage from casing and place it in a medium bowl. Add garlic, a pinch of salt, and red pepper flakes. Mix to evenly distribute the ingredients.
• Drain the olives and rinse them under cold water. Remove the pimento stuffing, if necessary. Stuf each olive with 1/4 to 1/2 teaspoons of the sausage mixture.
• Heat oil in a deep fryer or stock pot to 375 degrees.
• Spread flour on a dinner plate.
• Break eggs into a shallow bowl and beat lightly.
• Spread bread crumbs on another dinner plate and sprinkle with salt and peppr. Moisten olives with the olive oil, stirring to evenly distribute.
• Roll olives in the flour, coating them all over and shaking off the excess. Dip olives in egg, letting any excess drip back into bowl. Finally, coat olives all over with bread curmbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them. (I found this step essential to get a coating that sticks. Refrigerate a minimum of 3 hours.).
• Fry olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. Do not crowd in fryer. Olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels. Serve warm or at room temperature. I served marinara as a dipping sauce.

FRIED STUFFED OLIVES

Steps:

• Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
• Stuff olives using a pastry bag.
• Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
• Fry in oil at 250 to 275 degrees until crisp and golden brown.
• Drain on a paper towels.
• Serve hot.