As you gather with friends and family to welcome the New Year, try some new recipes with flavored sausages and a variety of olives.

Pop the cork on that champagne bottle and pair the bubbly with savory bites that bring warmth to winter. Whether the occasion is New Year's Eve, the Super Bowl or your own special reason to kick up your heels, plan your party to include festive foods that make your mouth happy.

Make sure these dishes are also easy to prepare. After all, you want to enjoy the party, too!

Choose recipes with bold elements that make a statement. Go for ingredients like caramelized onions and sun-dried tomatoes. Freshly made sausages in hot, smoky, sweet or savory flavors. Firm and delicious olives, from dark ripe varieties to stuffed Manzanillas. Hearty, thinly sliced salami. Roasted red peppers. Smoked mozzarella and Gouda or salty feta cheeses.

Put these ingredients together in inventive ways - in party pizzas, individual appetizer skewers, a make-ahead antipasto salad or savory mini-sandwiches.

These colorful party offerings will look great on a casual yet upscale buffet table.

1 tablespoon butter2 tablespoons extra virgin olive oil, divided3 large onions, halved and thinly sliced½ teaspoon salt1 teaspoon chopped fresh thyme½ teaspoon crushed red pepper flakes4 links sun-dried tomato sausage, cut into ¼-inch-thick roundsAll-purpose flour1 sheet puff pastry, thawed according to package directions½ cup pitted black ripe olives, slicedcup crumbled feta cheeseIn a medium skillet over high heat, melt butter. Add 1 tablespoon 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 nonstick 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 degrees. Line baking pan with parchment paper and spray with nonstick cooking spray.On a lightly floured work surface, unfold pastry sheet. Roll pastry out to form an 8x12-inch rectangle.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.Makes 4 to 6 servings.

2 tablespoons extra virgin olive oil2 tablespoons balsamic vinegar1 clove garlic, minced¼ teaspoon freshly ground black pepper3 ounces smoked mozzarella or Gouda cheese, diced (3/4 cup)2 ounces Genoa salami, diced½ cup Manzanilla stuffed olives, halved crosswise½ cup pitted black ripe olives, halved crosswisecup drained giardiniera or diced cherry peppers½ cup garlic croutons4 cups baby spinachIn a large bowl, combine oil, vinegar, garlic and pepper. Mix well.Add cheese, salami, both olives and giardiniera, tossing to coat. Cover and chill for 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.Makes 4 to 6 servings.

3 tablespoons unsalted butter, divided2 medium onions, halved and thinly sliced (about 4½ cups)2 tablespoons light brown sugar¼ teaspoon salt¾ teaspoon freshly ground black pepper2 sprigs fresh thyme4 links chicken and apple sausage, whole1 tablespoon minced garlic½ cup dark beer3 tablespoons bourbon4 French or hoagie rollsHorseradish mustardHeat medium skillet over medium-low heat for 30 seconds. Melt 2 tablespoons 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 each into four bite-sized pieces and serve with horseradish mustard.Makes 16 appetizers.

8 (8-inch) bamboo skewers3 tablespoons butter or olive oil1 large clove garlic, minced1 teaspoon dried oregano or thyme leavesteaspoon salt16 extra large ripe olives2 links gourmet smoked sausage, each cut into 8 rounds16 (1-inch) sourdough or rustic bread cubes1 small red or yellow bell pepper, cut into 1-inch cubesSoak skewers in water to cover for 15 minutes. Heat oven to 375 degrees.In a 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 and continue baking 6 minutes or until bread is golden brown and sausage is heated through.Makes 8 appetizer servings.