California black ripe olives are stuffed with sweet Italian sausage, coated in gluten-free breading and fried until crisp. Serve them with a simple garlic-thyme aioli for a tasty snack or appetizer.

Sausage Stuffed Fried Olives

As a kid I wasn’t a big fan of olives, but as an adult I discovered they make excellent snacks and appetizers. In our family they appear in salads and dips, and they’re the highlight of this sausage-stuffed fried olive recipe. These little bites combine the salty, mellow bite of California black ripe olives with sweet Italian sausage, then get a crisp gluten-free coating and a quick fry. The result is crunchy on the outside, juicy and savory inside — perfect for gatherings or a flavorful party appetizer.

Sausage-stuffed fried olives sound fancy, but they’re straightforward to prepare. The trick is shaping the sausage into small logs that fit inside the olives and freezing those logs briefly before stuffing. Freezing firms the sausage so you can fill the olives cleanly without crushing them. I used extra-large California black ripe olives for a balanced olive flavor that doesn’t overpower the sausage. Even picky eaters — yes, including kids — tend to love these when they’re prepared this way.

These bites are great for converting olive skeptics because the sausage and crisp coating change the texture and flavor profile completely. Serve them warm with a garlic-thyme aioli, or offer marinara as an alternative dipping sauce.

I like serving these with a quick garlic-thyme aioli made from mayonnaise, lemon, garlic and fresh thyme. It’s a shortcut version of traditional aioli that still delivers bright, garlicky flavor without the fuss of making a raw egg emulsion. Mix a bit of lemon juice, minced garlic, and thyme into mayonnaise, then season to taste with salt and pepper. If you prefer, a warm marinara or simple mustard dip also pairs well.

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Sausage Stuffed Fried Olives with Garlic Thyme Aioli

Rating: 5 from 1 rating

This post was sponsored by California Ripe Olives.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4

By: Sharon Lachendro

Ingredients

For the Olives

1 can extra large California black olives (about 32)
1 link Italian sweet sausage
2 eggs
1 Tbsp water
1/2 C gluten free all purpose flour
1/2 C gluten free breadcrumbs
Canola oil for frying

For the Garlic Thyme Aioli

1/4 C mayonnaise
2 tsp fresh lemon juice
1 clove garlic, minced
2 tsp fresh thyme

Instructions

Remove the olives from the can, drain, rinse and set aside.
Remove the sausage from the casing and form small logs to fit into the olives (about pill size). Make as many logs as you have olives. Place the sausage logs on a plate lined with wax paper or plastic wrap and freeze for about 10 minutes to firm them up.
While the sausage firms, prepare a breading station and make the aioli. Add the flour to a plate and season with salt and pepper. Whisk the eggs and water together in a small bowl. Place the breadcrumbs on a separate plate.
To make the aioli, stir together mayonnaise, minced garlic, lemon juice and thyme. Taste and season with salt, pepper and more lemon juice if needed. Set aside.
When the sausage is firm, remove from the freezer and carefully stuff each olive with a sausage log.
Pour canola oil into a frying pan with high sides so the oil is about 1 inch deep. Heat over medium until hot (about 375°F or until a small breadcrumb sizzles).
Once stuffed, roll each olive in flour, dip into the egg wash, allowing the egg to coat thoroughly, then press into the breadcrumbs. Repeat until all olives are breaded.
Fry the olives in batches for about 1½ to 2 minutes per side, until deep golden brown and cooked through.
Remove olives from oil and drain on paper towels. Serve warm or at room temperature with garlic-thyme aioli.

Notes

Tip: Drop a small piece of breadcrumb into the oil — if it sizzles, the oil is hot enough.

Nutrition Information

Serving: 1 | Calories: 220 kcal | Carbohydrates: 20 g | Protein: 6 g | Fat: 13 g

Disclaimers

As an affiliate participant, the author may earn from qualifying purchases.

Nutrition facts are estimates and may not be exact. Consult a nutritionist for specific dietary needs.

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