Crispy Sausage-Stuffed Olives
Crispy sausage-stuffed olives are a popular restaurant appetizer, but they’re very doable at home. Using pitted olives and store-bought loose sausage keeps the prep fairly simple, and once they’re breaded and fried, you get a crisp exterior with a savory, juicy center. They’re a great appetizer to share at parties and an easy crowd-pleaser.
Golden fried olives served with mustard mayo.
Ingredients:
1 jar (about 140 g drained) pitted green olives (I used small Castelvetrano olives; see notes)
70 g or more loose sausage, depending on the size and number of olives
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon salt
1 large egg, whisked
1/2 cup Italian-style breadcrumbs, or plain breadcrumbs mixed with 1 teaspoon dried parsley and 1 teaspoon dried oregano
Neutral oil, for frying
Directions:
Drain the olives well and pat them dry with paper towels.
Stuff each olive with sausage. A piping bag works well, especially with larger olives. You can also use clean hands: pinch off a small piece of sausage, shape it into a narrow piece, and gently press it into the opening of the olive. Add a little more as needed until the cavity is filled, taking care not to split the olive.
In a shallow bowl, combine the flour, garlic powder, onion powder and salt. Place the whisked egg in a second bowl and the breadcrumbs in a third.
Working a few at a time, coat the stuffed olives first in the seasoned flour, shaking off any excess. Dip them into the egg, then coat well with the breadcrumbs.
Heat 1 inch of neutral oil in a small saucepan or deep skillet to 350°F.
Fry the olives in batches until the coating is golden brown and crisp and the sausage is cooked through, about 2 to 4 minutes, depending on the size of the olives. Transfer to a paper towel-lined plate or wire rack to drain.
Let cool briefly, then serve warm with mustard mayo.
Use a piping bag with a small opening, or your hands, to stuff the olives. It’s fine if a small amount of sausage sits just outside the opening.
Bread the stuffed olives first in the seasoned flour, then the egg, and finally the breadcrumbs.
Fry until golden brown, then remove with a slotted spoon and drain.
Notes:
On the olives: Larger pitted green olives are easier to stuff, especially if you’re making these for the first time. Smaller olives work too, but they take a little more patience to fill.
On the measurements: This is more of a method than a precise formula. The amount of sausage, flour, egg, and breadcrumbs you need will depend on the size and number of olives and how much filling each one holds.
On the sausage: Breakfast sausage, sage sausage, mild Italian sausage, or regular Italian sausage all work well. Choose whichever flavor you prefer.
Make ahead: The olives can be stuffed up to 1 day ahead and refrigerated. For the crispest coating, bread them the day you plan to fry them.
