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Scotch olives


  • 1 cup sausage removed from casing and chopped
  • 8 spanish olives
  • 1 egg, whisked
  • 1 cup panko breadcrumbs
  • Steamed rice (optional)


  1. In heavy-bottom skillet over medium-high, heat one inch of canola oil.
  2. Measure two tablespoons sausage. With wet hands, press into patty. Insert olive and enclose, shaping into ball. Dip into egg and then into panko, pressing to coat. Repeat with remaining sausage and olives.
  3. Fry, flipping occasionally, until golden brown on all sides. Carefully slice into halves and serve immediately. 

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