![Sausage-Stuffed Fried Olives Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/XtRU79LFdQkUpQqrNvAP4D2NtHg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/sausage-stuffed-fried-olives-FT-RECIPE0120_0-3fb21b9827934cb2a62b08ec271818bb.jpg)
Ingredients
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1 1/2 pounds mild Italian pork sausage (about 6 links), casings removed
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2 ounces pecorino Romano cheese, grated (about 2/3 cup), plus more for garnish
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1 1/4 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish
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5 large eggs, beaten, divided
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Pinch of crushed red pepper (optional)
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1/2 cup whole milk
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2 cups dry breadcrumbs, divided
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8 ounces pitted Castelvetrano olives (about 3 cups), drained and rinsed
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1 cup all-purpose flour (about 4 1/4 ounces)
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Canola oil, for frying
Directions
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Stir together sausage, cheeses, 1 egg (about 2 tablespoons beaten egg), and, if desired, crushed red pepper in a large bowl until well combined.
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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.
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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.
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Working in batches, roll olives in flour, dip in remaining beaten eggs, and roll in remaining 1 1/2 cups breadcrumbs.
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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.
Make Ahead
Stuffed olives can be prepared through step 3 and refrigerated overnight. Let come to room temperature before frying.
Suggested Pairing
Bright, juicy Barbera d’Asti.