Indulge in a delightful culinary journey with our savory and crispy Fried Sausage Stuffed Olives, where succulent sausage mingles with tangy olives, all enveloped in a golden-brown crust. This appetizer or snack is a symphony of flavors and textures, sure to tantalize your taste buds.
Within this article, you'll find a collection of delectable recipes, each offering a unique twist on this classic dish. From the classic Italian-inspired version, featuring a blend of aromatic herbs and spices, to the bold and spicy Cajun-style olives, packed with a fiery kick, there's a recipe here to suit every palate.
Whether you prefer the traditional method of deep-frying or the healthier alternative of air-frying, we've got you covered. Our recipes provide step-by-step instructions, ensuring that every bite is perfectly cooked and bursting with flavor.
So, gather your ingredients, fire up your fryer, and embark on a culinary adventure with our Fried Sausage Stuffed Olives. Prepare to impress your friends and family with this irresistible appetizer that will leave them craving more.
CRISPY OLIVES STUFFED WITH SAUSAGE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 23m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Remove the sausage meat from the casing and place it in a medium bowl. Add the garlic, a pinch of salt, and red pepper flakes, if using. Mix to evenly distribute the ingredients. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
- Heat the oil in a deep fryer, or stock pot, to 375 degrees F.
- Spread the flour on a dinner plate.
- Break the eggs into a shallow bowl and beat lightly.
- Spread the bread crumbs on another dinner plate and sprinkle them with salt and pepper. Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning.
- 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. Cover the olives and 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. The olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature.
DEEP FRIED STUFFED OLIVES
Provided by Chuck Hughes
Time 1h40m
Yield 24 olives
Number Of Ingredients 16
Steps:
- Chuck Hughes' scrumptious deep fried stuffed olives are a bar snack that can't be beat.
- For the olives: Place the olives in a bowl and cover over with water. While preparing the stuffings, let them soak about 30 minutes to remove the excess salt. Drain the water, rinse the olives and dry completely with a paper towel.
- For the stuffings: In a skillet, melt the butter over medium heat and cook the shallots. Add the ground veal, sprinkle with salt and pepper and cook about 5 minutes. Add the veal stock and continue to cook over medium heat until the liquid evaporates, about 10 minutes.
- Remove from the heat and let cool slightly. Transfer the veal mixture to a bowl. Add the Parmesan, parsley, breadcrumbs and egg. Sprinkle with salt and pepper. Mix together and set aside.
- To assemble: Starting from the end (opposite the hole on top), cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl.
- Pinch a bit of the veal mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat from half the olives around the filling, so the olive regains its original shape. Place on a baking tray, cover with plastic wrap and set aside. Proceed the same way for remaining olives and the gorgonzola cheese.
- Coat the olives lightly in flour, eggs and breadcrumbs. To avoid the stuffing from seeping out, repeat the process twice to get a thick breading. Set aside.
- Pour the olive oil into a medium frying pan and heat until the oil bubbles. Fry the olives until the breading is golden brown, about 1 1/2 minutes. Remove with a slotted spoon, drain on paper towels and season with salt and pepper. Serve the olives while warm.
FRIED SAUSAGE-STUFFED GREEN OLIVES
Steps:
- Mix first 8 ingredients in medium bowl until well incorporated. Cut slit lengthwise down 1 side of each olive. Stuff olives with sausage mixture, about generous 1/2 teaspoon per olive, pressing gently on olive to seal (some sausage will show). Grind panko in processor until finely ground; sprinkle 1/4 cup over rimmed baking sheet and set aside. Place remaining panko in shallow bowl. Place flour in another shallow bowl. Place egg in third shallow bowl; add 1 teaspoon water to egg and whisk to blend. Working with a few olives at a time, roll in flour to coat, then beaten egg, then panko in shallow bowl. Place on sheet. DO AHEAD Can be made 4 hours ahead. Cover; chill. Add enough oil to heavy large saucepan to reach depth of 3 inches. Attach deep-fry thermometer to edge of saucepan. Heat over medium heat to 350°F. Working in 3 batches, add olives to saucepan and cook until deep golden brown and sausage is cooked through, about 7 minutes, stirring occasionally. Using slotted spoon, transfer fried olives to paper towels to drain. Serve warm.
FRIED STUFFED OLIVES
An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.
Provided by nvermd
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make a paste of the garlic, anchovy paste, lemon zest, thyme and basil.
- Stuff olives using a pastry bag.
- Roll stuffed olives in the flour, dip in eggs and then roll in crumbs.
- Fry in oil at 250 to 275 degrees until crisp and golden brown.
- Drain on a paper towels.
- Serve hot.
FRIED SAUSAGE-STUFFED GREEN OLIVES
Steps:
- Mix first 8 ingredients in medium bowl. Cut slit lengthwise down 1 side of each olive; stuff with 1/2 tsp stuffing per olive pressing gently to seal. Grind Panko in processor; sprinkle 1/4 C over rimmed baking sheet, the rest in shallow bowl. Place flour in shallow bowl. Place egg and 1 tsp water in 3rd shallow bowl and whisk to blend. Roll olives in flour, then egg wash and finally Panko. Place on baking sheet. Can be covered and chilled for up to 4 hours. Add oil to pan to depth of 3 inches. Heat to 350 F. Working in 3 batches add olives to pan and cook until deep golden brown and sausage is cooked through, about 7 minutes, stirring occasionally. Drain on paper towels. Serve warm.
Tips:
- Use a sharp knife to make a clean cut in the olives. This will help prevent the olives from splitting when you stuff them.
- If you don't have a sausage stuffer, you can use a teaspoon to stuff the olives. Just be careful not to overstuff the olives, or they may burst.
- Be sure to cook the sausage until it is browned and cooked through. This will help prevent the sausage from spoiling.
- If you are using a deep fryer, be sure to preheat the oil to 350 degrees Fahrenheit before frying the olives. This will help prevent the olives from sticking to the pan.
- Serve the olives immediately after frying, while they are still hot and crispy.
Conclusion:
Fried sausage stuffed olives are a delicious and easy-to-make appetizer that is perfect for parties or gatherings. With just a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you're looking for a quick and easy appetizer, give fried sausage stuffed olives a try. You won't be disappointed!
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