1 pound ground beef
1 pound hot pork sausage
1 pound velveeta cheese
½ teaspoon of garlic salt
1 teaspoon of salt
1 teaspoon of oregano
1 teaspoon of Worcestershire sauce
Rye or pumpernickel bread
PRO TIP: Cocktail or party-size rye bread can often be found in the deli section of the grocery store, especially during the holidays.
SUBSTITUTIONS AND ADDITIONS
SAUSAGE: If you don’t like spicy hot sausage, you can use a milder ground pork sausage for this hanky panky appetizer.
BREAD: Use party or cocktail rye slices or individual-size pumpernickel bread. Sourdough bread also works well in this recipe. You can also use melba toast or other thicker crackers.
GLUTEN-FREE: If you wanted to make this hanky panky recipe gluten-free, simply serve it on gluten-free bread, tortilla chips or a baked potato.
VELVEETA: Sometimes, I like to make this hanky panky recipe with spicy Velveeta to add a bit more flavor!
HOW TO MAKE THIS HANKY PANKY RECIPE
STEP ONE: In a large skillet, brown sausage and ground beef on medium-high heat, drain well of excess fat and return to pan. Add a block of Velveeta cheese, garlic salt, salt, oregano and Worcestershire sauce to the meat mixture.
STEP TWO: Spread your cheesy sausage mixture on individual-sized pumpernickel bread slices on a baking sheet then bake at 425°F for 5 minutes, until bread is toasted, the cheese melts and is bubbling.
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