Fried Sausage Stuffed Olives Recipes
CRISPY OLIVES STUFFED WITH SAUSAGE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 23m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
CHORIZO-STUFFED FRIED OLIVES
Steps:
- In a food processor, pulse the almonds and chorizo until very finely chopped. Add the cream cheese, season with salt, and pulse to combine. Using a pastry bag, or a resealable bag with one corner cut off, fill each olive with as much of the filling as possible.
- Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat to 350 degrees F.
- Set up three bowls. Put the flour and cayenne in one, the beaten egg in another, and the panko in the last. Roll each olive in the flour to coat completely, shaking off any excess; then dip in the egg to coat; and, finally, roll in the panko. Carefully add the olives, about 10 or so at a time, to the oil. Fry the olives until golden brown, about 3 minutes. Transfer to a paper-towel-lined plate to absorb any excess oil, and season with salt as they come out of the fryer. Repeat until all of the olives are fried. Serve warm.
FRIED STUFFED OLIVES
An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.
Provided by nvermd
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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FRIED SAUSAGE STUFFED OLIVES - TODAY'S CREATIVE LIFE
From todayscreativelife.com
Servings 6Total Time 30 minsEstimated Reading Time 5 minsCalories 268 per serving
- Remove the sausage meat from its casing and mash on a flat chopping board with a fork. Add the chopped parsley, lemon zest and a pinch of pepper. Mash it all together until completely incorporated.
- Rinse the olives in cold water then dry with a paper towel. Using your fingers push the sausage meat into the olive holes until you can't get any more in, repeat with all the olives.
- Place the flour and breadcrumbs in separate plates and a beaten egg in a bowl. In batches, toss the stuffed olives in the flour then dip in the beaten egg and then roll them in breadcrumbs, repeat until all the olives are crumbed.
- Add the sunflower oil in a large pot, test with a small piece of bread to see if the oil is hot enough. When the bread sizzles on the surface and turns golden it's ready. Fry the olives in batches until golden and crispy, remove with a slotted spoon, drain on kitchen paper. Scatter over some remaining parsley and serve.
FRIED SAUSAGE-STUFFED GREEN OLIVES RECIPE | BON APPéTIT
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5/5 (1)Estimated Reading Time 2 minsServings 30Total Time 1 hr
- 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.
FRIED SAUSAGE STUFFED OLIVES - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
5/5 (4)Total Time 35 minsCategory AppetizerCalories 259 per serving
- Rinse the olives in cold water then dry with a paper towel. Cut the olives in half and stuff with a small amount of sausage meat (around 1/2 tsp) then close the olives back up by pressing the sides together, repeat with all the olives.
- Place the flour and breadcrumbs in separate plates and a beaten egg in a bowl, season each of them with a tiny pinch of salt and pepper. In batches, toss the stuffed olives in the flour then dip in the beaten egg and then roll them in breadcrumbs, repeat until all the olives are crumbed.
- Add the sunflower oil in a large pot, test with a small piece of bread to see if the oil is hot enough. When the bread sizzles on the surface and turns golden it's ready. Fry the olives in batches until golden and crispy, remove with a slotted spoon, drain on kitchen paper. Scatter over some chopped parsley and serve with lemon wedges.
SAUSAGE-STUFFED FRIED OLIVES RECIPE - FOOD & WINE
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Category AppetizersTotal Time 55 mins
- Stir together sausage, cheeses, 1 egg (about 2 tablespoons beaten egg), and, if desired, crushed red pepper in a large bowl until well combined.
- Stir together milk and 1/2 cup breadcrumbs in a medium bowl. Let stand until breadcrumbs absorb milk, about 5 minutes. Add breadcrumb mixture to sausage mixture, and stir well to combine.
- Cut a lengthwise slit down the side of each olive. Take a small pinch (about 1/2 teaspoon) sausage mixture, and stuff inside each olive. Press about 11/2 tablespoons sausage mixture all around outside of each olive, rolling to completely enclose olive and forming a round shape.
- Working in batches, roll olives in flour, dip in remaining beaten eggs, and roll in remaining 1 1/2 cups breadcrumbs.
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