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Sausage & Cheese-Stuffed Fried Olives

SERVES: 10–12 PREP: 40 minutes TOTAL TIME: 1 hour
Sausage & Cheese-Stuffed Fried Olives

Sausage & Cheese-Stuffed Fried Olives

SERVES: 10–12 PREP: 40 minutes TOTAL TIME: 1 hour

A poppable one-bite appetizer so full of flavor that it can convert olive haters…

If you don’t like olives, this recipe could change your mind. The Castelvetrano, a type of Sicilian green olive, has a buttery, sweet flavor and a surprisingly meaty texture that holds up to both stuffing (with hot Italian sausage and grated fontina cheese) and frying until it becomes a salty, briny, golden-brown, crispy nugget perfect for your next aperitivo hour. (Just don’t skip the double breading, which locks in the filling!) These stay hot and crunchy for a surprising amount of time, so go ahead and graze—pair ‘em with Prosciutto & Parmesan Twists, Lemon & Onion Crostini, and an Aperol Spritz for a perfect aperitivo hour.

  • 4 ounces hot Italian sausage (casing removed if from links)

  • ¾ cup finely shredded fontina cheese

  • 2 garlic cloves, grated

  • ½ teaspoon black pepper

  • ½  teaspoon kosher salt, plus more to taste

  • 2 (8-ounce) jars pitted Castelvetrano olives, drained and patted dry

  • 4 large eggs, beaten

  • 1 ½ cups all-purpose flour

  • 1 ½ cups plain breadcrumbs

  • + Canola oil, for frying

  • + Your favorite jarred marinara sauce (we like Rao’s), for serving

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