How to Make It
Cut a lengthwise slit down one side of each olive. Stuff a piece of Italian sausage into each olive.
In a food processor, pulse the crackers until finely ground. Transfer to a shallow bowl. In another shallow bowl, whisk the eggs with the milk. Put the flour in a third shallow bowl. Dredge the olives in the flour, then roll them in the eggs and finally in the cracker crumbs, tossing to coat thoroughly.
In a large saucepan, heat 1 1/2 inches of vegetable oil to 325° over moderately high heat. Fry the olives, in batches, until golden brown, about 4 minutes. Transfer the olives to paper towels to drain. Serve hot with lemon wedges.