Stuffed Olives

May 25, 2016

Great for parties and picnics!

 

1 lb. ground sirloin

1 lb. ground pork

1 lb. Gerome's sausage (your choice of flavor)

1 cup grated parmesan or romano cheese

Grated rind from three lemons

6 eggs

3 teaspoons nutmeg (or to taste)

1 can of chicken broth

1 cup bread crumbs

1 large jar of stuffed Spanish olives

 

Place all meat in a large roasting pan. Season with garlic, salt, and pepper. Roast at 350 degrees until browned. Remove from pan and allow to cool; grind to smaller consistency. Add 3/4 cup of water to the pan drippings and refrigerate until fat solidifies and can be removed. Add remaining liquid back to the meat with the bread crumbs, cheese, lemon rind, eggs, nutmeg, and enough chicken broth to make the meat stick together.

 

Shape meat around the olive, using enough to make the size of a small egg. Dip in flour, then beaten egg, then bread crumbs. Fry in deep fryer or pan, turning until golden brown. Makes about 100.

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