Stuffed olives (Version 2)

Olives are a wonderful snack right out of the jar.  I decided it was time to stuff some,  since I hadn't done so in so long.   Having two sausage links left from Sunday (cooked and drained), help convince me we needed to replenish the inventory in the freezer. Buon Appetito!  I made about 35, because a little goes a long way.  I only allowed my husband 8.  The rest is hidden in the freezer.  Lets see how long they last.

Ingredients:  For the stuffing
2 jars of spanish olives 
If they are stuffed in any way, use a sharp knife and individually remove the stuffing.  Drain and let sit a few hours if you can.   Otherwise, use a paper towel and dry them as well as you can. 

2 tablespoons olive oil (heated on low in a pan)
2 sausage links, peeled, broken into tiny pieces, cooked and drained
2 tablespoon onion diced  ( I use spanish onion)
1 pinch of ground nutmeg (about a dime size in your hand)
3 parsley leaves
A good grating of lemon zest (about a quarter size in your hand)
1 egg
2 tablespoons of Parmigiano Reggiano Cheese
Pinch of ground pepper

For the crust:
1 egg (mixed in a dish)
1-2 cups of plain bread crumbs ( I despise using flavored breadcrumbs), in a dish
I cup of flour spread onto a plate

Method: 1 (the quickest way)
My sausages were already cooked and drained.  (These were cooked in the 2 tablespoons olive oil).

I put all of my ingredients into a food processor and mixed until it formed a thick paste.  Touch the mixture with your finger to see if it's pliable and has come together.  Much like a meatball, you should be able to handle it without it getting all over you.

Place your finger and pop the olive open.  It will break, stop worrying, its going to be fine.  You can easily mold its shape back into a round shape.  Just roll it in your hand. Place it in a dish and move on until all your olives are stuffed. Remember that good things, take time in the kitchen. I keep my glass wine nearby (hehehe). 

Lastly, place your olive in flour and roll in your had again.   Then pass in egg, and breadcrumbs. Place in a plate with additional breadcrumbs on the bottom so nothing sticks. 

After your all finished, place in the refrigerator set.  They will firm up. 

 At this point, you can freeze what you like and cook the rest.  Slip some into some hot oil. I use sunflower oil as it gives it a nice golden color, and if the oil gets hot, doesn't burn quite so easily. It also has a nice light taste and leaves your olive with a golden crunch. 
Sprinkle some lemon zest and pile them high.  They will be gone in a flash. Enjoy!  Buon Appetito!  

Special note:  If you need to cook your sausage, add your onion first and then your sausage to the pan.   It is not necessary to cook the onion ahead, since the onion will cook when you fry.  Whichever way you choose, it will work.