Italian Sausage Fried Olives
Nosh and nibble in style with these bite-sizes of delight.
1.5 lbs bulk DLM Italian Sausage
½ cup Pecorino Romano, grated
½ cup Parmigiano-Reggiano, grated
1 egg, beaten
½ cup milk
2 cup panko breadcrumbs, crushed
8 oz ( about 3 cups) Castelvetrano olives
Canola oil for deep frying
Extra Pecorino and Parmigiano-Reggiano for garnish
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.
SERVINGS: Makes about 20-22 pieces
ALLERGENS: Milk, Egg