How to Make It
Slice olives open lengthwise almost all the way, leaving bottom end attached. Stuff each olive with 1 rounded teaspoon Spicy Lamb Sausage. (Olive won't close all the way around filling.)
Whisk together egg and 1 tablespoon water in a small bowl. Dredge olives in flour, dip in egg mixture, and dredge in panko.
Pour oil to a depth of 2 inches into a Dutch oven; heat to 350°. Fry olives, in batches, 3 minutes or until golden; drain on paper towels.
Small Bites, Big Nights (Clarkson Potter, 2007); Table 8, South Beach and New York