Press the sausage meat out of its casing. Take a walnut-sized piece of meat, flatten it, and wrap it around an olive until completely covered.
Roll the meat-covered olive in flour, then in beaten egg, and finally in breadcrumbs. Repeat the process for an extra crispy coating.
Heat the oil to 230°C (or until small bubbles form around a wooden spoon). Fry a maximum of 3 Scotch olives at a time until dark golden brown, about 1.5-2.5 minutes.
For the Zesty Dip: Blend the remaining olives with 2 tablespoons of aioli and the zest of 1 lemon until almost smooth but a bit chunky still. Serving Tip: Serve the Scotch olives warm with the zesty dip as an appetizer or snack.
Optional: Make Your Own Aioli * 1 egg yolk * 200ml sunflower oil * Juice of 1 lemon A tiny pressed garlic clove * A pinch of salt 1. Bring all ingredients to room temperature – this is key to success. 2. Combine the egg yolk and lemon juice in a bowl, and whisk until smooth. Gradually add the oil, starting with a few drops, then in a thin stream, whisking continuously until creamy. Optional: Vegetarian Version Replace sausage meat with vegetarian sausage meat or blend up 3 handful of walnuts with 1 handful of dried tomatoes and 1 TSP of olive oil to replace sausage meat.
