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Crispy Olives Stuffed with Sausage Recipe

Crispy Olives Stuffed with Sausage

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on December 25, 2011

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    I made this recipe for Christmas dinner appetizer, and everyone thought it was OK, but not worth the trouble. The crunch was very nice, but it just wasn't as delicious as I was hoping for. I made some olives with Queso Fresco cheese filling instead of sausage, just to mix it up, but the sausage ones were better. Maybe it was my olive brand, but we just weren't impressed. Won't make it again.

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  • on November 20, 2011

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    I have not liked an olive until I have tried these. They are crispy and delicious!

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  • on November 26, 2010

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    Quick recipe, be sure to get the biggest olives you can! They are great because you can make them an hour or so ahead of time, and they stay crispy...leaving you time to clean up the "fry" splatter! I will definitely try these with chorizo, and maybe the jalapeno stuffed olives....thanks for an easy, go-to recipe...these ingredients are staples in my pantry from now on!

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  • on March 08, 2009

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    I used cracker meal instead of the breadcrumbs. I bet that's what Michael used, referring to them as fine breadcrumbs. Works perfect. Cracker meal is in the market right thre with the bread crumbs. Sold as a "fish fry" coating also. Coats thoroughly, fries beautifully. Someone referred to using garlic stuffed olives. I think I might try frying those without removing the garlic for a no fuss version of this recipe.

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  • on January 12, 2009

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    I used garlic olives and stuffed mine with chorizo. Yummy! I brought them on a picnic and they were perfect. Thanks for the great recipe!

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  • on December 31, 2008

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    This was such a hit. I didn't add seasonings to the sausage since it was already seasoned, but I did add some red pepper flakes to the breadcrumbs.

    They deep fry quickly and are amazing.

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  • on December 05, 2008

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    I'm the new gourmet chef in the family, thanks to these. I made them for Christmas Eve as a nice, fancy appetizer, and froze them. First off, let me just say that fresh out of the deep fryer, my husband was going crazy over them. I had to keep an eye on him to ensure he wouldn't eat more than I allowed. Then my parents came over for a visit, and I pulled one out of the freezer for them to sample. My mom heated it in the microwave for 10 seconds and, while it was soggy, it reheated wonderfully. When I reheat these for Christmas, I'm doing it in the oven to keep them crispy. My parents each took half the olive, and couldn't believe how good they were. My dad's mentioned them to me more times than I can count since last weekend, and I'm beginning to think that's the only reason he's coming over! :- It is difficult to get the coating to stick before frying and as a result, some of the olives have "bald spots", but not so much to distract from the flavor. I also bought garlic clove stuffed olives and removed the cloves prior to using a zip-top bag to pipe the sausage into the olives, so that not only afforded a wonderful extra kick of flavor, but a huge cavity for plenty of stuffing, as well. Thanks, Michael, for such a wonderful recipe!

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  • on August 25, 2008

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    They were a TOTAL pain in the butt to make, but the reviews were fantastic!
    I did add a little fresh chopped basil to my bread crumbs and that was a really nice addition!

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  • on July 22, 2008

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    This recipe is so delicious! I used green and black olives and I loved them both. I didn't change anything about it, except using two different color olives. It didn't take too long to prepare or fry! Please try them if you are entertaining friends!

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  • on December 05, 2007

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    I made these twice. The first time for a birthday brunch where we had a Bloody Mary bar. They were such a hit, but the second time I served them, I did so as an appetizer for Thanksgiving. The second time I made them I used the olive oil to dip the olives in first and they came out beautiful! We did have left over olives and the guests asked if they could have the recipe and take home the left overs!

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