Crispy Olives Stuffed with Sausage

150 g. fresh Italian sausage

1 large jar large pitted green olives

peanut oil, for deep-frying

1/2 cup all-purpose flour

2 large eggs

1/2 cup fine Italian bread crumbs

1/2 cup Italian Panko Bread crumbs

Salt and freshly ground pepper

Drain the olives and rinse them under cold water. Remove the

pimentos, if necessary. Stuff each of the olives with the sausage.

Use a pastry bag to make this process easier.

Spread the flour on a dinner plate.

Break the eggs into a shallow bowl and beat well.

Spread the bread crumbs on another dinner plate and sprinkle

them with salt and pepper.

Roll the olives in the flour, coating them all over and shaking off the

excess. Then dip them in the egg, letting any excess drip back into

the bowl. Finally, coat the olives all over with the bread crumbs.

As each olive is coated, place it on a tray. Cover the olives and

refrigerate until you are ready to fry them.

Heat the oil in a deep fryer, or stock pot, to 175 degrees C.

Fry the olives until golden brown and the sausage in the middle is

cooked through, about 3 minutes. The olives will bubble vigorously

until they are nearly done, so watch for splatters. Drain on paper

towels to absorb any excess oil. Serve warm or at room temperature.