My mother consistently rolled her eyes whenever she saw a bag of chips in our house. My father and I had a bad habit of opening the bag from the BOTTOM in order to get to all the seasoning-coated chips first. If you’re a lover of Tostitos lime chips like I am, open the bag from the bottom and it will make your day a whole lot better.
I bet Nigella Lawson opens her bags from the bottom too. If there is one thing Nigella does well and appreciates, it’s flavor. I could tell she was a fellow bottom bag opener when I watched her make cocktail sausages in her holiday episode a few years back. After baking the little sausages in a sticky sweet and savory sauce, she poured the whole lot into a scooped out bread bowl. The episode ended with her comfortably sitting in an armchair, her shoes kicked off, and her guests long gone. She smirked at the screen as she picked away at the crusty bread bowl now lined with the meaty juices from the cocktail sausages and the sticky sauce left behind. I can’t think of better way to unwind after a holiday party.
I came up with my own adaptation of her appetizer, and like Nigella, wisely served the burnished beauties in a scooped out bread bowl. She’s onto something. While it may not be as instantaneous as opening the bag from the bottom, delayed satisfaction is worth it here and I’ve never been so eager for the absence of leftovers and an empty bread bowl.
These sausages make a perfect addition to your holiday party because you can toss all the ingredients in a bag and refrigerate a day ahead of time. On party day, just pour everything into a baking dish and let the magic happen in the oven. Couldn’t be easier.