Crispy Olives Stuffed With Sausage Recipes

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CRISPY OLIVES STUFFED WITH SAUSAGE

I tried this appetizer from Michael Chiarello for a cocktail party. These were snarfed in the first 30 minutes.

Provided by KathyP53

Categories     Vegetable

Time 3h3m

Yield 6-8 serving(s)

Number Of Ingredients 10



Crispy Olives Stuffed With Sausage image

Steps:

  • Remove sausage from casing and place it in a medium bowl. Add garlic, a pinch of salt, and red pepper flakes. Mix to evenly distribute the ingredients.
  • Drain the olives and rinse them under cold water. Remove the pimento stuffing, if necessary. Stuf each olive with 1/4 to 1/2 teaspoons of the sausage mixture.
  • Heat oil in a deep fryer or stock pot to 375 degrees.
  • Spread flour on a dinner plate.
  • Break eggs into a shallow bowl and beat lightly.
  • Spread bread crumbs on another dinner plate and sprinkle with salt and peppr. Moisten olives with the olive oil, stirring to evenly distribute.
  • Roll olives in the flour, coating them all over and shaking off the excess. Dip olives in egg, letting any excess drip back into bowl. Finally, coat olives all over with bread curmbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them. (I found this step essential to get a coating that sticks. Refrigerate a minimum of 3 hours.).
  • Fry olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. Do not crowd in fryer. Olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels. Serve warm or at room temperature. I served marinara as a dipping sauce.

Nutrition Facts : Calories 1504.8, Fat 158.7, SaturatedFat 27.8, Cholesterol 81.3, Sodium 906.1, Carbohydrate 17, Fiber 2, Sugar 1.1, Protein 8.4

1/4 lb fresh Italian sausage
1 teaspoon minced garlic
1/2 teaspoon crush red pepper flakes (optional)
1 (8 ounce) jar large pitted green olives
4 -6 cups peanut oil (for frying)
1/2 cup all-purpose flour
2 large eggs
1/2 cup fine breadcrumbs
2 teaspoons extra virgin olive oil
salt & freshly ground black pepper

STUFFED OLIVES

A delicious appetizer for the holidays that is easy to make and requires no baking time!

Provided by Katherine Unger

Categories     Appetizers and Snacks     Vegetable     Olives

Time 10m

Yield 4

Number Of Ingredients 2



Stuffed Olives image

Steps:

  • Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!

Nutrition Facts : Calories 147.9 calories, Carbohydrate 3.4 g, Cholesterol 31.2 mg, Fat 14.4 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.8 g, Sodium 455.4 mg, Sugar 0.1 g

1 (6 ounce) can large, pitted black olives
4 ounces cream cheese

BEST SAUSAGE STUFFING

This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!

Provided by MOMMY5

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 35m

Yield 12

Number Of Ingredients 7



Best Sausage Stuffing image

Steps:

  • Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
  • Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g

1 pound breakfast sausage
¾ cup margarine, melted
¾ cup finely diced onion
1 ½ cups chopped celery
8 cups soft bread cubes, divided
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

BRAISED SAUSAGE WITH OLIVES AND POTATOES

Yield Serves 4 to 6

Number Of Ingredients 7



Braised Sausage with Olives and Potatoes image

Steps:

  • In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking, in it brown the sausage in batches, transferring it as it is browned to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion and the garlic over moderate heat, stirring, until the onion is golden, stir in the tomatoes with the juice, breaking up the tomatoes, and the sausage, and simmer the mixture, covered, for 30 minutes. Stir in the potatoes, peeled and cut into 3/4-inch pieces, and the olives, simmer the mixture, covered partially, for 15 to 20 minutes, or until the potatoes are tender, and season it with salt and pepper.

1 tablespoon vegetable oil
2 pounds fresh Italian sausage links
1 onion, chopped fine
2 garlic cloves, crushed
a 28-ounce can plum tomatoes including the juice
1 1/2 pounds boiling potatoes
1/2 cup Kalamata or other brine-cured black olives

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