Sausage Wrapped Olives, Pecorino Romano Recipe

Prepare sausage mixture

Remove sausage from casings and place in a bowl. Lightly season with the ground black pepper (about half of the teaspoon). Using a spoon or your hands, work the sausage briefly until evenly mixed but not overworked (about 30 seconds).

Portion and flatten

Divide the sausage into 24 equal portions (about 0.5 oz / 14 g each). Roll each portion into a small ball, then flatten into a thin oval disc large enough to wrap around an olive (about 1/8 inch thick).

Wrap olives

Place a pitted olive in the center of each flattened sausage disc. Pull the edges of the sausage up and around the olive, sealing seams by pinching gently so the olive is fully enclosed. Smooth seams so each piece is evenly covered. Place wrapped olives seam-side down on a tray.

Coating

Set up a small dredging station: a shallow dish with the 2 tbs flour, a dish with the beaten egg, and a dish with 3 tbs breadcrumbs mixed with half of the grated Pecorino Romano (reserve the rest for finishing). Lightly dust each sausage-wrapped olive in flour, shake off excess, dip into beaten egg, then roll in the breadcrumb-Pecorino mixture to coat evenly. Place back on the tray.

Pan-fry (preferred)

Heat a large skillet over medium heat and add 2 tbs extra-virgin olive oil. When oil shimmers, add the wrapped olives in a single layer, seam-side down. Cook for 2–3 minutes without moving to develop a golden crust, then roll to brown all sides, about 6–8 minutes total. Work in batches if necessary to avoid overcrowding. Transfer to a paper towel-lined plate.

Alternative: Bake

Preheat oven to 400°F (200°C). Place coated olives on a parchment-lined baking sheet. Lightly spray or brush with a little olive oil. Bake 12–15 minutes, turning once halfway, until golden and cooked through.

While the wrapped olives are still hot, sprinkle with the remaining finely grated Pecorino Romano so it melts slightly onto the crust. Grind a little more fresh black pepper over top to taste (use the remaining portion of the teaspoon).

Arrange on a serving plate and, if using, scatter the chopped parsley over the top for color. Serve warm as an appetizer. Estimated yield: 24 pieces; serve 6 with 4 pieces each.