5/10/07

Sausage Stuffed Green Olives

I think this one sounds delicious but could be tweaked to be more like a Scotch Egg. I'm thinking of surrounding the meat mixture around the olive and then rolling in the flour, egg and breadcrumbs and then frying. This would eliminate some of the steps and the double frying needed. My mouth is watering just picturing how good these taste!


Sausage Stuffed Green Olives


1/4 pound fresh Italian sausage
1 teaspoon minced garlic
1 8 oz. jar large pitted green olives
1/2 cup all-purpose flour
2 large eggs
1/2 cup fine bread crumbs
2 teaspoons olive oil
Salt and freshly ground pepper

Mix sausage, garlic, salt and pepper to taste. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/2 t of the sausage mixture. Fry in hot oil.

Beat the eggs lightly. Spread the bread crumbs and the flour on seperate plates or shallow dishes and sprinkle the flour with salt and pepper. Moisten the olives with the olive oil. Roll the olives in the flour, coating them all over and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives all over with the bread crumbs. As each olive is coated, place it on a tray. Refrigerate until you are ready to fry them.

Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature.

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