Sicilian Olive Balls

Sicilian Olive Balls
These are amazing with a drink and would have to be on the menu in our new "Aussie Bar"

175 gms Italian sausage

3 tablespoons chopped fresh sage leaves (about 14 large)
1 ½ teaspoons grated zest of 1 medium orange 6 slices soppressata like mortelldella but a bit spicy sliced thin
1 tablespoon sambuca (anise-flavored liqueur)
65 gms fresh mozzarella, chopped
40 Sicilian-style pitted green olives cut in halves drained and rinsed with cold water
Flour
2 beaten eggs mixed with 1 tablespoon extra-virgin olive oil
Ground semolina
oil for deep-frying
In a bowl, mix sausage, sage, orange zest, soppressata, sambuca and mozzarella.

 
Carefully roll into balls making sure you have an olive piece in each.
Set up breading station with bowls of, first, flour, then beaten eggs/oil mixture, then semolina. Toss the balls in flour; pat to remove excess. Place in beaten egg to coat, letting excess lightly drain off while resting on a fork, then roll in semolina to coat well. At this point they can be refrigerated until ready to fry.

Carefully fry in deep-fryer, in oil heated to 350 degrees, about 4 to 6 minutes or until golden brown and interior sausage stuffing is cooked. Drain and serve hot.

If desired, serve with quick-fried fresh whole sage leaves (they take about 45 seconds to crisp).