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Hanky Panky Sausage Toast Recipe
A Retro Party Classic That Still Steals the Show
This Hanky Panky Sausage Toast Recipe is a cheesy, savory, crowd-pleasing appetizer that bakes up on little rye toasts and disappears faster than you can set the platter down. It’s simple, nostalgic, and absolutely perfect for parties, holidays, and game day spreads.
What Is Hanky Panky Sausage Toast, Anyway?
If you grew up in the Midwest like I did, there’s a good chance you’ve seen these little sausage toast bites on a card table in someone’s basement during a holiday party. Hanky panky sausage toast is a classic American appetizer made with seasoned ground sausage, melted cheese, and a rich, creamy base spooned onto small slices of party rye bread, then baked until bubbly.
They’re sometimes called hanky panky appetizer squares, sausage toast bites, or even “Polish mistakes” (a very old-school name that comes from using rye bread). Whatever you call them, they’re salty, cheesy, a little bit spicy, and ridiculously comforting.
I love this recipe for busy seasons—think Thanksgiving weekend, Christmas Eve, New Year’s Eve, and every football Sunday in between. You can make the topping ahead, stash it in the fridge or freezer, and bake the oven baked sausage toast right before guests walk through the door. The whole house starts to smell like melted cheese and crispy sausage, and suddenly everyone ends up in the kitchen.
And while I wouldn’t call these “health food,” you can definitely make some smarter swaps if you’d like—leaner ground sausage, a bit less cheese, or whole grain rye bread. It’s all about balance. I’ll show you some variations later on.
Why You’ll Love This Hanky Panky Sausage Toast Recipe
- Perfect party bite: These little hanky panky appetizer toasts are one-hand snacks—no forks, no mess, just grab-and-go.
- Crowd tested: This is one of those crowd pleasing sausage toast recipes that vanishes at every gathering, from teen game nights to office potlucks.
- Easy ingredients: Everything comes from a regular grocery store—ground sausage, cheese, and party rye bread—nothing fancy or fussy.
- Make-ahead friendly: You can prep the cheesy sausage mixture days in advance, or even freeze it, and bake fresh when needed.
- Customizable heat level: Keep it mild for kids or bump up the spice for a bold gameday sausage toast.
- Simple, beginner-friendly steps: If you can brown sausage and stir cheese, you can make this.
- Oven baked, not fried: You still get crisp edges on the rye bread sausage toast without dealing with hot oil.
- Nostalgic comfort: This tastes like the holidays at Grandma’s house—cozy, familiar, and a little bit indulgent.
Ingredients for Hanky Panky Sausage Toast
Here’s what you’ll need to make this classic Hanky Panky Sausage Toast Recipe:
-
1 pound ground sausage (pork breakfast sausage or Italian sausage; mild or hot depending on your preference)
Tip: Look for good-quality bulk sausage with visible herbs and spices for more flavor. -
1/2 pound ground beef (80–85% lean)
This adds richness and a “burger” flavor to your sausage and cheese toast. You can use all sausage if you like. -
1 pound processed American cheese, cubed or shredded (such as Velveeta)
This gives the classic creamy melt and that nostalgic texture. If you prefer, use half American cheese and half sharp cheddar. -
1 cup shredded sharp cheddar cheese
Boosts flavor and gives a slightly tangier, more “grown-up” cheesy sausage toast. -
1/2 teaspoon garlic powder
You can add a fresh minced clove if you’re a garlic lover. -
1/2 teaspoon onion powder
-
1 teaspoon Worcestershire sauce
Adds depth and a little savory punch—don’t skip it if you can help it. -
1/4–1/2 teaspoon crushed red pepper flakes (optional)
Start small if you’re cooking for kids or spice-sensitive guests. -
Salt and black pepper, to taste
Taste after adding cheese—the sausage and cheese are already salty. -
1–2 loaves cocktail rye bread or party rye (about 40–50 small slices)
These small slices create that signature party sausage toast look. You can also use mini French bread rounds in a pinch.
Ingredient Swaps & Notes
- Make it lighter: Use turkey sausage and 90% lean ground beef, and reduce the cheese by 1/4.
- Spicier version: Use hot Italian sausage and extra crushed red pepper for a fiery hanky panky party snack.
- Gluten-free option: Use small gluten-free baguette slices and bake until crisp.
Step-by-Step Directions
Follow these simple steps for the best oven baked sausage toast with a golden, bubbly top and crisp base.
-
Preheat your oven.
Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper or foil for easier cleanup. -
Brown the meats.
In a large skillet over medium heat, add the ground sausage and ground beef. Cook, breaking the meat into small crumbles, until fully browned and no pink remains—about 7–9 minutes. Drain off excess fat, leaving just a thin coating in the pan so everything stays moist. -
Season the mixture.
Turn the heat down to low. Stir in the garlic powder, onion powder, Worcestershire sauce, crushed red pepper (if using), and a little black pepper. Cook for another minute, just until fragrant. Taste carefully and add a pinch of salt if needed. -
Melt in the cheese.
Add the cubed or shredded American cheese and shredded cheddar to the warm skillet. Stir slowly and patiently over low heat until the cheeses melt and coat the sausage mixture in a thick, creamy sauce.
Tip: If it feels too thick, you can stir in 1–2 tablespoons of milk to loosen it slightly. -
Prepare the bread.
While the cheese is melting, arrange the cocktail rye bread slices in a single layer on your prepared baking sheets. You don’t need to toast them first; they’ll crisp in the oven under the cheesy topping. -
Top the rye slices.
Turn the heat off under the skillet once the cheese is fully melted. Using a small spoon or a cookie scoop, place about 1 tablespoon of the sausage mixture on each slice of rye bread. Spread it gently to the edges so each bite has a nice, even layer. -
Bake until bubbly.
Bake the trays on the middle racks for 8–10 minutes, or until the tops are bubbly and just starting to brown and the bread is crisp on the edges. If you like a more toasted top, you can switch to broil for the last 1–2 minutes—just watch closely so they don’t burn. -
Serve hot.
Let the melted cheese sausage toast cool for 2–3 minutes (the cheese is very hot right out of the oven), then transfer to a serving platter. Sprinkle with a bit of chopped parsley if you want to dress them up a little. Serve warm and watch them disappear.
Servings & Timing
- Yield: About 40–50 pieces of Hanky Panky Sausage Toast
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: About 30 minutes
If you’re making these for a holiday party, I like to do the meat and cheese mixture earlier in the day. Then, when guests arrive, it only takes about 10–12 minutes to bake the easy sausage appetizer trays and bring them out hot.
Fun Variations to Try
Once you’ve made the classic Hanky Panky Sausage Toast Recipe, it’s easy to play around a little:
- Spicy Jalapeño Hanky Panky: Stir in finely diced pickled or fresh jalapeños and a sprinkle of pepper jack cheese.
- Bacon & Cheddar Sausage Toast: Add 1/2 cup crumbled cooked bacon for an extra smoky sausage and cheese toast.
- Italian Style Sausage Toast: Use Italian sausage, add dried oregano and basil, and top each toast with a tiny strip of roasted red pepper.
- Breakfast Brunch Version: Use breakfast sausage, add a bit of cooked scrambled egg to the mix, and serve these on small sourdough rounds for a brunch appetizer.
- Mushroom & Onion Twist: Sauté finely chopped mushrooms and onions before adding them to the meat mixture for a more savory, earthy bite.
- Holiday Cranberry Kick: Add a spoonful of finely chopped dried cranberries for a slightly sweet contrast at Christmas gatherings.
How to Store & Reheat Hanky Panky Sausage Toast
One of the best parts about this Hanky Panky Sausage Toast Recipe is how well it works for prepping ahead.
Storing unbaked toasts:
- Assemble the toasts on a baking sheet.
- Freeze the entire tray until solid, then transfer the frozen toasts to a zip-top freezer bag or airtight container.
- Freeze for up to 2–3 months.
Storing baked toasts:
- Let leftovers cool completely.
- Store in an airtight container in the fridge for up to 3–4 days.
Reheating instructions:
- From the fridge: Place on a baking sheet and reheat at 375°F for 6–8 minutes, or until hot and crisp.
- From frozen (unbaked): Bake at 400°F for 10–12 minutes, adding a minute or two as needed. No need to thaw first.
Make-ahead tip:
If I’m hosting a big holiday or game day, I’ll assemble two or three trays of hanky panky sausage toast a week in advance, freeze them, and bake straight from frozen as guests arrive. It keeps me out of the kitchen and actually enjoying the party.
Notes from My Kitchen
- Taste as you go: Sausage and cheese can both be salty, so always taste the mixture before adding more salt.
- Cheese blend matters: All American cheese gives you that ultra-smooth, “bar food” texture. Adding cheddar gives a sharper flavor and more pull when you bite into it—I like the combination.
- Bread choice: Cocktail rye is traditional and gives a nice tangy flavor. But you can absolutely use mini pumpernickel, small baguette slices, or even sturdy crackers in a pinch.
- Batch cooking trick: If your skillet is small, brown the meats in batches so they really brown instead of steaming. Browning = flavor.
- Kid-friendly tweak: Skip the red pepper flakes and use mild sausage. You can always serve hot sauce on the side for the spice lovers.
- Serving style: These taste best hot or very warm. If you’re putting them on a buffet, keep a little rotation going—bring out smaller plates more often so they stay fresh and toasty.
FAQs About Hanky Panky Sausage Toast
Can I make Hanky Panky Sausage Toast ahead of time?
Yes. You can make the meat-and-cheese mixture up to 3 days ahead and store it in the fridge, or assemble and freeze the toasts for baking later.
Can I freeze the finished toasts?
You can, but they’re best frozen before baking. Already-baked toasts can be frozen and reheated, though the texture will be a bit drier.
What if I can’t find cocktail rye bread?
Use mini pumpernickel, sliced baguette rounds, or even thick-cut crackers. Just aim for small, sturdy bases that can hold the melted cheese sausage toast mixture.
Can I make this recipe less spicy?
Absolutely. Use mild sausage, skip the red pepper flakes, and avoid hot cheeses. You can also serve mild versions for kids and spicier trays for adults.
Is there a way to make this a little lighter?
Use turkey sausage, lean ground beef (or skip the beef), and reduce the cheese slightly. You’ll still get that classic hanky panky appetizer flavor with a bit less richness.
Can I cook these in an air fryer?
Yes. Place a few toasts in a single layer in your air fryer basket and cook at 375°F for 4–6 minutes, checking often so they don’t burn.
How do I keep these warm for a party?
You can hold them in a warm oven (around 200°F) for 15–20 minutes. For longer gatherings, bake smaller batches throughout the evening.
Can I make this without beef—just sausage?
Yes, you can use all sausage. The flavor will be slightly more intense, but still delicious for ground sausage toast.
Bringing It All Together
This Hanky Panky Sausage Toast Recipe is one of those old-fashioned appetizers that still earns a spot at the modern table. It’s easy, hearty, and flexible enough for holidays, game days, and casual Friday nights with friends.
If you try these sausage toast bites, I’d love to hear how they turned out—did your family remember them from years ago, or was this their first time? Leave a comment, share your favorite variation, or pass this along to a friend who’s planning their next party menu. And if you’re in the mood for more cozy appetizers, head over to your favorite cheesy dip or meatball recipe next—you’re already halfway to a perfect snack spread.
Hanky Panky Sausage Toast
Ingredients
- 1 pound ground sausage pork breakfast sausage or Italian sausage; mild or hot
- 1/2 pound ground beef 80–85% lean
- 1 pound processed American cheese such as Velveeta, cubed or shredded
- 1 cup sharp cheddar cheese shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1/4-1/2 teaspoon crushed red pepper flakes optional, to taste
- salt to taste
- black pepper to taste
- 1-2 loaves cocktail rye bread or party rye about 40–50 small slices
- 1-2 tablespoons milk optional, to loosen mixture if needed
- chopped fresh parsley optional, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper or foil for easier cleanup.
- In a large skillet over medium heat, add the ground sausage and ground beef. Cook, breaking the meat into small crumbles, until fully browned and no pink remains, about 7–9 minutes. Drain off excess fat, leaving just a thin coating in the pan.1 pound ground sausage, 1/2 pound ground beef
- Reduce the heat to low. Stir in the garlic powder, onion powder, Worcestershire sauce, crushed red pepper flakes (if using), and a little black pepper. Cook for another minute until fragrant, then taste and add a pinch of salt if needed.1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon Worcestershire sauce, 1/4-1/2 teaspoon crushed red pepper flakes, salt, black pepper
- Add the processed American cheese and shredded sharp cheddar to the warm skillet. Stir slowly over low heat until the cheeses melt and coat the sausage mixture in a thick, creamy sauce. If the mixture seems too thick, stir in 1–2 tablespoons of milk to loosen slightly.1 pound processed American cheese, 1 cup sharp cheddar cheese, 1-2 tablespoons milk
- Arrange the cocktail rye bread slices in a single layer on the prepared baking sheets. Do not toast them first; they will crisp in the oven.1-2 loaves cocktail rye bread or party rye
- Turn off the heat under the skillet. Using a small spoon or cookie scoop, place about 1 tablespoon of the sausage and cheese mixture onto each slice of rye bread, spreading gently to the edges for an even layer.1 pound ground sausage, 1/2 pound ground beef, 1 pound processed American cheese, 1 cup sharp cheddar cheese, 1-2 loaves cocktail rye bread or party rye
- Bake the trays on the middle racks for 8–10 minutes, or until the tops are bubbly and just starting to brown and the bread is crisp on the edges. For a more toasted top, switch to broil for the last 1–2 minutes, watching closely so they don’t burn.
- Let the sausage toasts cool for 2–3 minutes, then transfer to a serving platter. Garnish with chopped parsley if desired and serve warm.chopped fresh parsley
