Photo courtesy of Family Features
Clockwise from top: Double Olive Antipasto Salad, Holiday Olive & Sausage Skewers, Sun-Dried Tomato Sausage, Olive & Caramelized Onion Pizza.

Sun-Dried Tomato Sausage, Olive & Caramelized Onion Pizza
1 Tbsp. butter
2 Tbsp. extra virgin olive oil, divided
3 large onions, halved and thinly sliced
1/2 tsp. salt
1 tsp. chopped fresh thyme
1/2 tsp. crushed red pepper flakes
4 links sun-dried tomato sausage, cut into 1/4-inch-thick rounds
All-purpose flour
1 sheet puff pastry, thawed according to package directions
1/2 c. pitted black ripe olives, sliced
2/3 c. crumbled feta cheese
In medium skillet over high heat, melt butter. Add 1 Tbsp. olive oil, onions, salt, thyme and red pepper flakes. Cook, stirring occasionally, until onions soften and begin to brown, about 7 minutes. Reduce heat to medium-high and continue to cook, stirring frequently, until onions are caramelized, about 15 minutes. Set aside to cool completely.
Heat medium non-stick skillet over medium-high heat and add sausage. Cook, stirring frequently, until lightly browned on both sides. Set aside to cool completely.
Heat oven to 425°F. Line baking pan with parchment paper and spray with non-stick cooking spray. On lightly floured work surface, unfold pastry sheet.
Roll pastry out to form rectangle approximately 8 x 12 inches. Brush away excess flour.
Transfer pastry to prepared pan and evenly distribute sausage rounds and onions on top. Sprinkle with feta cheese and olives.
Drizzle pizza with remaining olive oil. Bake 14 to 15 minutes, or until pastry is golden brown around edges and cheese lightly golden on top. Serves 4 to 6.

Double Olive Antipasto Salad
2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1 clove garlic, minced
1/4 tsp. freshly ground black pepper
3 ounces smoked mozzarella or Gouda cheese, diced (3/4 c.)
2 ounces Genoa salami, diced
1/2 c. manzanilla stuffed olives, halved crosswise
1/2 c. pitted black ripe olives, halved crosswise
1/3 c. drained giardiniera or diced cherry peppers
1/2 c. garlic croutons
4 c. baby spinach
In large bowl, combine oil, vinegar, garlic and pepper; mix well.
Add cheese, salami, both olives and giardiniera, tossing to coat. Cover; chill at least 30 minutes or up to 8 hours. Add croutons to olive mixture, tossing to coat. Arrange spinach leaves on serving plates; top with salad. Serves 4 to 6.

Holiday Olive & Sausage Skewers
8 (8-inch) bamboo skewers
3 Tbsp. butter or olive oil
1 large clove garlic, minced
1 tsp. dried oregano or thyme leaves
1/8 tsp. salt
16 colossal or super colossal ripe olives
2 links smoked sausage, each cut into 8 rounds
16 (1-inch) sourdough or rustic bread cubes
1 small red or yellow bell pepper, cut into 1-inch cubes
Soak skewers in water to cover for 15 minutes. Heat oven to 375°F. In small skillet, melt butter with garlic; stir in oregano and salt.
Drain skewers. Alternately thread olives, sausage, bread and bell pepper onto skewers; place on baking sheet. Brush butter mixture over both sides of skewers.
Bake 6 minutes. Turn; continue baking 6 minutes or until bread is golden brown and sausage is heated through. Makes 8 appetizer servings.

Bourbon-Braised Chicken & Apple Sausage With Onions
3 Tbsp. unsalted butter, divided
2 medium onions, halved and thinly sliced (about 4 1/2 c.)
2 Tbsp. light brown sugar
1/4 tsp. salt
3/4 tsp. freshly ground black pepper
2 sprigs fresh thyme
4 links chicken & apple sausage, whole
1 Tbsp. minced garlic
1/2 c. dark beer
3 Tbsp. bourbon
4 French or hoagie rolls
Horseradish Mustard
Heat medium skillet over medium-low heat for 30 seconds. Melt 2 Tbsp. butter; add onions and brown sugar. Cook, stirring occasionally, 20 to 25 minutes until onions are partially browned. Season with salt and pepper and place thyme sprigs in skillet. Add sausage and cook, turning occasionally, until sausage is browned, about 15 minutes. Add garlic and cook, stirring, 2 minutes. Add beer; reduce heat and cook, covered, 15 to 20 minutes.
Remove pan from heat and stir in remaining butter and bourbon. Remove thyme sprigs before serving. Place sausages and onions in split and toasted rolls, cut into bite-sized pieces and serve with Emeril’s Kicked Up Horseradish Mustard. Serves 2 to 4 per roll.