Best Fried Sausage Stuffed Olives Recipes

FRIED SAUSAGE-STUFFED GREEN OLIVES image

Categories Olive

Yield 30 olives

Number Of Ingredients 14

4 ounces sweet Italian sausage, casings removed
2 tablespoons grated Parmesan cheese
1 small garlic clove, pressed
1 1/2 teaspoons chopped fresh Italian parsley
1/2 teaspoon finely grated lemon peel
1/2 teaspoon dried crushed red pepper
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
30 large green pitted olives (such as Cerignola)
3/4 cup panko (Japanese breadcrumbs)
1/2 cup all purpose flour
1 large egg
1 teaspoon water
Vegetable oil (for frying)

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.

FRIED SAUSAGE STUFFED OLIVES image

Number Of Ingredients 6

Hot Italian sausage, casings removed
large pitted olives
Panko (Japanese breadcrumbs)Flour
Eggs
Splash water
Vegetable oil (for frying)

Steps:

Cut slit lengthwise down 1 side of each olive. Stuff olives with sausage, about generous 1/2 teaspoon per olive, pressing gently on olive to seal (some sausage will show). Grind panko in processor until finely ground, place in shallow bowl. Place flour in another shallow bowl. Place egg in third shallow bowl; add 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 baking 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 batches, add olives to saucepan and cook until deep golden brown and sausage is cooked through, about 4-5 minutes, stirring occasionally. Using slotted spoon, transfer fried olives to paper towels to drain. Serve warm.