Sausage Stuffed Fried Olives with Garlic Thyme Aioli

Ingredients for the olives

  • 1 can California Black Ripe Olives (about 32)
  • 1 link Italian sweet sausage
  • 2 eggs
  • 1 tablespoon water
  • 1/2 C gluten-free all-purpose flour
  • 1/2 C gluten-free breadcrumbs
  • Canola oil for frying

Ingredients for the Garlic Thyme Aioli

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


  1. Remove the olives from the can, drain, rinse and set aside.
  2. Remove the sausage from the casing and form little pieces of the sausage into small logs to fit into the olives (think 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. This will make it easier to stuff the sausage into the olives.
  3. While the sausage is freezing, prepare your breading station and make the aioli. Add the flour to a plate and season with salt and pepper. Add the eggs and water to a small bowl and whisk together. Add the breadcrumbs to a separate plate and set aside until ready for breading.
  4. To make the aioli, mix together the mayonnaise, garlic, lemon and thyme. Taste the aioli and season with salt, pepper and more lemon juice as necessary. Set aside until ready to serve.
  5. When the sausage is frozen/firm, remove from the freezer and carefully stuff the olives with the sausage.
  6. Add the canola oil to a frying pan with high sides and add enough oil so there is about an inch of oil covering the bottom. Heat over medium heat until it reaches 375 degrees.*
Recipe by:

What The Fork