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


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