Classic Hanky Panky Recipe with Beef and Sausage (Print version)
Hot cocktail rye toasts topped with beef, sausage, Velveeta, Worcestershire, and oregano for a retro party appetizer.
# Ingredients:
For the meat topping
01 -
1 lb (450 g) ground beef, 85 percent lean
02 -
1 lb (450 g) bulk pork sausage, mild or hot
03 -
1/2 cup finely diced yellow onion
04 -
16 oz (455 g) Velveeta, cut into small cubes
05 -
1 tablespoon Worcestershire sauce
06 -
1 teaspoon dried oregano
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon red pepper flakes, optional
10 -
Salt, only if needed after tasting
For the toasts
11 -
1 package cocktail rye or pumpernickel bread, about 36 slices
12 -
2 tablespoons chopped fresh parsley, for garnish
# Instructions:
01 -
Heat the oven to 400 F. Line two rimmed baking sheets with parchment paper.
02 -
Add the beef, sausage, and onion to a large skillet over medium-high heat. Cook for 8-10 minutes, breaking the meat into small pieces, until no pink remains and the onion is soft.
03 -
Spoon off excess grease or drain the meat mixture in a colander. Return it to the skillet and lower the heat.
04 -
Add the cubed Velveeta, Worcestershire sauce, oregano, garlic powder, black pepper, and red pepper flakes. Stir over low heat until smooth and creamy, about 3-4 minutes. Taste before adding salt.
05 -
Arrange the cocktail rye slices in a single layer on the prepared baking sheets. Spread a heaping tablespoon of meat topping on each slice, covering most of the bread.
06 -
Bake for 8-10 minutes, until the topping is bubbly and the rye edges are crisp. Garnish with parsley and serve hot.
# Good to know:
01 -
Makes about 36 appetizer toasts, or 12 servings of 3 pieces each.
02 -
The topping can be made up to 2 days ahead and refrigerated.
03 -
Unbaked assembled toasts can be frozen and baked from frozen at 375 F for 18-22 minutes.