Hanky Panky Sausage Toast
This Hanky Panky Sausage Toast Recipe is a cheesy, savory, crowd-pleasing appetizer baked on little rye toasts. It’s nostalgic Midwestern party food that’s perfect for holidays, game day, and casual gatherings.
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
Notes
Make-ahead: Prepare the meat and cheese mixture up to 3 days in advance and refrigerate, or assemble the toasts on baking sheets, freeze until solid, then store in an airtight container or freezer bag for up to 2–3 months. To reheat from the fridge, bake at 375°F for 6–8 minutes until hot and crisp. From frozen (unbaked), bake at 400°F for 10–12 minutes. For a lighter version, use turkey sausage and lean ground beef and reduce the cheese slightly. If cocktail rye is unavailable, use mini pumpernickel slices, small baguette rounds, or another small, sturdy bread.
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