Fennel Sausage Wrapped Olives Recipe

Prepare sausage mixture

In a medium bowl, combine the removed sausage meat (12 oz) with 2 tablespoons finely chopped fennel fronds, 2 tablespoons fine dry breadcrumbs, and 1 teaspoon freshly ground black pepper. Mix gently until evenly combined; do not overwork to keep the mixture tender.

Portion sausage

Divide the sausage mixture into 24 equal portions (about 0.5 oz / 14 g each). Roll each portion lightly between your palms into a small log or oval shape slightly longer than a single olive.

Wrap olives

Take a pitted large green olive and press a portion of sausage around it so the olive is fully encased in a thin layer of sausage. Smooth seams with your fingers to make a compact, even surface. Repeat for all 24 olives. Place wrapped olives on a parchment-lined tray and refrigerate for 15–20 minutes to firm up (this helps breading adhere and prevents bursting during frying).

Set up breading station

Arrange three shallow dishes: one with 1 cup all-purpose flour (seasoned with a pinch of salt), one with 2 beaten eggs, and one with a mixture of 1 cup panko breadcrumbs, 1 tablespoon grated Pecorino (or Parmesan), 1 teaspoon crushed fennel seed, and 1 teaspoon coarse sea salt. Gently mix the panko mixture to distribute the cheese and fennel seed.

Bread the wrapped olives

Remove the chilled sausage-wrapped olives from the refrigerator. Working in batches of 6–8, dredge each olive first in flour, tapping off excess, then dip into the beaten eggs, allowing excess to drip off, and finally roll in the panko-cheese mixture, pressing gently so the crumbs adhere evenly. Place breaded olives back on the parchment-lined tray. For a crispier, double coating (optional), repeat the egg and panko steps once more.

Heat oil

Pour about 1 cup neutral oil into a heavy 10–12 inch skillet to create a shallow-fry depth of roughly 1/2 inch, or alternatively use a deep fryer set to 350°F (175°C). Heat oil over medium heat until it registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles and browns in about 30 seconds.

Fry the olives

Fry the breaded olives in batches—avoid crowding—about 2–3 minutes per side, turning gently with tongs or a slotted spoon until the exterior is golden brown and the internal sausage reaches 160°F (71°C). Adjust heat as needed so the coating browns without burning before the sausage cooks through. Total frying time per batch will be about 4–6 minutes.

Drain and rest

Use a slotted spoon to transfer fried olives to a wire rack set over a baking sheet or paper towels to drain. Let rest 2–3 minutes before serving; the sausage will continue to cook slightly and juices will settle.

Transfer the fried fennel sausage wrapped olives to a serving plate. Sprinkle with extra chopped fennel fronds, serve with lemon wedges for squeezing, and offer toothpicks for easy picking. These are best served warm.