Crispy Olives Stuffed with Sausage
Elevate your appetizer game with these irresistible Crispy Olives Stuffed with Sausage—a perfect combination of savory, crunchy, and indulgent. Juicy Castelvetrano green olives are filled with flavorful Italian sausage, coated in a Parmesan-infused panko breadcrumb mixture, and fried to golden perfection for a crispy exterior and tender, meaty center. With just 40 minutes from prep to plate, this easy yet elegant recipe is ideal for entertaining guests, pairing with cocktails, or adding a gourmet touch to game-day spreads. Serve these bite-sized delights warm alongside your favorite dipping sauce to wow your guests with every crunchy, flavor-packed bite! Keywords: crispy stuffed olives, sausage-filled appetizers, fried olives recipe, gourmet appetizers.
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Recipe Information
Ingredients
- 30 pieces Large green olives (pitted, preferably Castelvetrano)
- 200 grams Italian sausage (mild or spicy, casing removed)
- 60 grams All-purpose flour
- 2 large Eggs
- 120 grams Breadcrumbs (preferably panko)
- 30 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 ml Vegetable oil (for frying)
Instructions
Drain the pitted green olives and pat them dry with a paper towel. Set aside.
Take small portions of the Italian sausage and roll them into tiny balls just small enough to fit inside the olives. Stuff each olive with the sausage by gently pressing the sausage into the cavity of the olive. Repeat with all olives and set aside.
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk the eggs until frothy. In the third bowl, mix the breadcrumbs, grated Parmesan cheese, salt, and black pepper.
Roll each stuffed olive in the flour, making sure it is lightly coated. Shake off any excess flour.
Dip the floured olive into the beaten eggs, ensuring it is thoroughly coated.
Finally, roll the olive in the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere well. Place the breaded olives on a tray and repeat with the remaining olives.
Heat the vegetable oil in a deep skillet or saucepan over medium heat until it reaches 175°C (350°F). You can test the temperature by dropping in a breadcrumb—it should sizzle immediately.
Fry the breaded olives in small batches, ensuring they do not overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy.
Using a slotted spoon, transfer the fried olives to a plate lined with paper towels to absorb excess oil.
Serve the crispy stuffed olives warm with your favorite dipping sauce or as-is!
Nutrition Facts
Calories |
6384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 633.8 g | 813% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 8808 mg | 383% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 10.4 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 859 mg | 66% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 875 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
