Cut the top off of the cherry tomatoes and core them.

Stuff in a small amount of grated asiago cheese. Repeat with all of the tomatoes.

Remove the sausage meat from the casing. Pinch off a small amount and flatten it out into a disc.

Place the tomato on the disc and wrap the sausage meat around the tomato. Make sure that the tomato is completely encased in the sausage.

Prepare three dishes to roll the meatball in.

The first one with flour, salt, and pepper to taste.

Second with 2 beaten eggs.

Third with panko, the rest of the asiago cheese (approx. 1/4 cup, grate more if needed), bread crumbs, and salt and pepper.

Roll the meatball first in the flour, then the egg and finish off in the panko mixture.

Heat 2″ of canola oil in a wok and deep fry to a golden brown. Drain on a paper towel-lined platter or rimmed baking sheet.

Serve with salsa, tomato sauce, or marinara sauce.