Fried Stuffed Olives

Makes 60 appetizers

Preparation time is 20 minutes, Resting time: 3-24 hrs, Cooking time 25 minutes

Ingredients

• 2 cups pimiento-stuffed super colossal green olives, drained – (500ml)
• ½ pound sweet Italian sausage, casing discarded – (225grams)
• 1 tablespoon unsalted butter – (15ml)
• ½ cup dry white wine – (125ml)
• ½ cup chicken broth – (125ml)
• 2 cups bread crumbs – (500ml)
• 2 large eggs
• 1 tablespoon freshly chopped parsley leaves – (15ml)
• 1 tablespoon freshly chopped oregano – (15ml)
• Pinch of fresh nutmeg, or to taste
• All-purpose flour for dredging
• Vegetable oil for frying

Directions

1. Remove and discard the pimiento from the middle of the olives. Soak olives in water for 2 to 3 hours, drain, and pat dry and set aside.
2. In a large skillet add sweet Italian sausage and fry until brown. Add white wine and deglaze and reduce the liquid by half. Add broth and reduce it again until all the liquid is completely evaporated.
3. Add the sausage to a blender and mix until fine.  Place the sausage in a bowl. Add bread crumbs, egg, parsley, & nutmeg.  Combine thoroughly.
4. Place your stuffing mixture in a pastry bag with a 1/3 inch plain tip.  Pipe the stuffing into the olives. Dust the olives in flour, then egg, and then bread crumbs, coating well.   Heat oil to 280F and deep fry stuffed olives in batches for 4 to 6 minutes or until brown. Transfer olives with a slotted spoon to paper towel, let drain.  Sprinkle with salt while they are still hot.
5. Serve and enjoy!