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See Also: Appetizers
Green Olives and Sausage
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
20 very large green pitted olives packed in brine
Rinse and soak olives and pat dry. In food processor with steel chopping blade in place, whirl the sausage (remove skins), the egg yolk, cheese, and nutmeg to a pastelike consistency. Stuff each olive. Beat the 2 eggs in small bowl. Roll the olives in flour, then in eggs, then in bread crumbs. Refrigerate at least 2 hours. Heat the oil to 375 degrees. Cook about 10 olives at a time until golden. Place on paper towels, repeat with remaining olives. Cool and serve.
Recipe created 2007-04-29.