Italian Sausage Fried Olives | Dorothy Lane Market

Italian Sausage Fried Olives

PREP TIME 20 mins
COOK TIME 10 mins
Chef Carrie Walters
  • POSTED Sep 27th, 2021
  • BY Chef Carrie Walters


  • lbs bulk DLM Italian Sausage
  • ½ cup Pecorino Romano, grated, plus more for garnish
  • ½ cup Parmigiano-Reggiano, grated, plus more for garnish
  • 1 egg, beaten
  • ½ cup milk
  • 2 cups panko breadcrumbs, crushed
  • 8 oz Castelvetrano olives
  • 5 cups canola oil for deep frying


In a bowl stir together sausage, cheeses and egg. Set aside. In another small bowl, stir together the milk and half of the panko breadcrumbs and let stand until absorbed about 5 minutes. Add breadcrumbs to mixture and mix well.
Cut the olive in half lengthwise and take a small pinch and stuff inside each olive and then encase hole piece in sausage, enclosing the olive and forming a round shape. Then roll each shaped olives into remaining 1 cup of panko.
Working in batches fry the sausage stuffed olives over medium high heat until olives are golden brown and start to float, about 3-4 minutes. Drain briefly on rack and garnish with a sprinkling of grated cheese, if desired.


Average Rating:

Write a Review

© 2024 Dorothy Lane Market | Terms and Conditions