-
1
Remove the sausage meat from the casing and place it in a medium bowl.
-
2
Add the garlic, a pinch of salt, and red pepper flakes, if using.
-
3
Mix to evenly distribute the ingredients.
-
4
Drain the olives and rinse them under cold water.
-
5
Remove the pimentos, if necessary.
-
6
Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
-
7
Heat the oil in a deep fryer, or stock pot, to 375 degrees F.
-
8
Spread the flour on a dinner plate.
-
9
Break the eggs into a shallow bowl and beat lightly.
-
10
Spread the bread crumbs on another dinner plate and sprinkle them with salt and pepper.
-
11
Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning.
-
12
Roll the olives in the flour, coating them all over and shaking off the excess.
-
13
Then dip them in the egg, letting any excess drip back into the bowl.
-
14
Finally, coat the olives all over with the bread crumbs.
-
15
As each olive is coated, place it on a tray.
-
16
Cover the olives and refrigerate until you are ready to fry them.
-
17
Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes.
-
18
The olives will bubble vigorously until they are nearly done, so watch for splatters.
-
19
Drain on paper towels to absorb any excess oil.
-
20
Serve warm or at room temperature.
