Sausage-Stuffed Fried Olives

 


Sausage-Stuffed Fried Olives

Ingredients

1 1/2 pounds mild Italian pork sausage (about 6 links), casings removed

2 ounces pecorino Romano cheese, grated (about 2/3 cup), plus more for garnish

1 1/4 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish

5 large eggs, beaten, divided

Pinch of crushed red pepper (optional)

1/2 cup whole milk

2 cups dry breadcrumbs, divided

8 ounces pitted Castelvetrano olives (about 3 cups), drained and rinsed

1 cup all-purpose flour (about 4 1/4 ounces)

Canola oil, for frying

Directions

Stir together sausage, cheeses, 1 egg (about 2 tablespoons beaten egg), and, if desired, crushed red pepper in a large bowl until well combined.

Stir together milk and 1/2 cup breadcrumbs in a medium bowl. Let stand until breadcrumbs absorb milk, about 5 minutes. Add breadcrumb mixture to sausage mixture, and stir well to combine.

Cut a lengthwise slit down the side of each olive. Take a small pinch (about 1/2 teaspoon) sausage mixture, and stuff inside each olive. Press about 11/2 tablespoons sausage mixture all around outside of each olive, rolling to completely enclose olive and forming a round shape.

Working in batches, roll olives in flour, dip in remaining beaten eggs, and roll in remaining 1 1/2 cups breadcrumbs.

Pour oil to a depth of 4 inches in a large Dutch oven; heat over medium-high until a deep-fry thermometer reads 350°F. Working in batches, fry until breaded olives begin to float and are golden brown, about 4 minutes per batch. Remove from oil with a slotted spoon, and drain briefly on a baking sheet lined with paper towels. Sprinkle with pecorino and Parmigiano, and serve hot.

 

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