← Back to Search Results
frying Italian
Crispy Sausage-Stuffed Olives

Photo by: Joseph De Leo
Comments: 1
 

Recipe

This appetizer packs a lot of southern Italian attitude in every bite. I love to catch my guests off guard with a flavor they don’t expect. The idea is to wake up their palates with some big tastes and textures. This dish does just that.

Yield: Makes about 35 olives; serves 6 to 8

Ingredients

  • 1 sweet fresh Italian sausage, about ¼ pound, casing removed
  • 1 teaspoon minced garlic
  • ¼ to ½ teaspoon red pepper flakes (optional)
  • 1 can or jar (12 ounces) large pitted green olives
  • ½ cup all-purpose flour
  • 1 large egg
  • ½ cup fine dried bread crumbs
  • 2 teaspoons extra virgin olive oil
  • Peanut oil for deep-frying

Directions

In a bowl, combine the sausage meat, garlic, and red pepper flakes, if using, and mix to distribute the ingredients evenly.

Drain the olives and rinse them under running cold water. Stuff each of the olives with ¼ to ½ teaspoon of the sausage mixture.

Spread the flour on a dinner plate.

Break the egg into a shallow bowl and beat lightly.

Spread the bread crumbs on another dinner plate. Moisten the bread crumbs with the olive oil, and stir to distribute the oil evenly.

One at a time, roll the olives in the flour, coating them evenly and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl.

Finally, coat the olives evenly with the bread crumbs. As each olive is finished, place it on a tray.

Cover and refrigerate the olives for at least 10 minutes or up to 2 hours before frying.

Pour the peanut oil to a depth of at least 3 inches into a deep fryer or a heavy, 8-inch-deep stockpot and heat to 375°F.

Working in batches, add the olives to the hot oil and fry until golden brown and the sausage stuffing is cooked through, about 3 minutes.

The olives will bubble vigorously until they are nearly done, so be careful to avoid splatters. Using a slotted spoon, transfer to paper towels to drain.

Arrange the olives in a ceramic dish. Serve warm or at room temperature.

Notes

Cooking Notes: Look for large, pitted green Sicilian-style olives for this dish. They come packed in cans and jars, or buy them loose from a local deli. If you can only find already-stuffed olives—with pimientos, onions, anchovies, almonds—you can just remove the stuffing.

Entertaining Notes: Pass these olives in a typical ceramic olive boat, just as you would plain olives. If you know the fancy artichoke napkin fold (if not, and you have a few minutes, you can track it down online), serve the olives on a folded napkin-lined plate. They are also a great partner for a platter of Italian cheeses.

Wine Notes: A cool, fruity red such as a Beaujolais nicely complements these crisp green olives. Or, for a fun presentation, serve them alongside jet-cold martinis.


© 2005 NapaStyle, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

170kcal (9%)
25mg (2%)
0mg (0%)
15mcg RAE (0%)
65mg
8mg
4g
0g
1g
7g
30mg (10%)
529mg (22%)
3g (15%)
15g (22%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • lastjasonleft

    11.06.09 Flag comment

    I prepared these last night but used the vegetarian filling of goat cheese and white beans listed on the recipe for Scotch Eggs. The olives turned out wonderfully and were rich and delicious.

 

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
flavor Flavor
by Rocco DiSpirito
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?