Holiday get-togethers have one thing in common: food. And work potlucks are one such of those gatherings that revolve around food.

We’re going to have a second-floor potluck at the Herald next week, so I have to come up with something to bring. I’m not only looking forward to sampling other people’s food but making something that will be pleasurable to my co-workers.

Therese hosted a potluck for some of her co-workers at Lake Agassiz Elementary School the other night, and I was impressed with the variety of food. My favorite was a cheese spread, which one of the paraprofessionals brought, and Therese’s brownies. Therese also served venison sausage that had been boiled, cut up and cooked in a Crock-Pot with some Western salad dressing. The sausage was served with crackers.

The slow-cooker appetizer was something I put together after having had it many times at Herald potlucks, courtesy of a friend of mine, Mark Young. It might remind some people of another traditional holiday appetizer, cocktail wieners or Little Smokies in a barbecue sauce.

While on the subject of appetizers, here’s recipe that caught my eye the other day that would be welcome at a potluck or other holiday get-together.

Cocktail Sausage Appetizers
2 to 3 pounds cocktail sausages, cocktail franks or venison ring sausage, cooked and sliced
1 10-ounce jar grape jelly
1 11-ounce  jar chili sauce
Combine grape jelly and chili sauce in a slow cooker until warm and stir until smooth. Add sausages and stir until all are covered with sauce. Simmer on low heat for 2 to 3 hours or longer if desired. The longer they simmer, the more the flavor is absorbed by the sausage. Serve with crackers.