Hanky Panky Sausage Toast Recipe
If you’re looking for a nostalgic, cheesy, crowd-pleasing party snack, this Hanky Panky Sausage Toast Recipe is your new go-to for game day, holidays, and every casual get-together in between.
Full Recipe Introduction
Let me explain what we’re talking about here, because “Hanky Panky” always makes people smile and then ask, “Wait, what is that?”
Hanky Panky sausage toast is an old-school hanky panky appetizer made with seasoned ground sausage, melty cheese, and a touch of spice, all baked onto little rye bread squares until they’re toasty on the edges and gooey in the middle. Think of them as cheesy sausage toast bites that disappear from the plate faster than you can set them down.
I grew up seeing these on every holiday appetizer table—New Year’s Eve, Christmas Eve, even random Friday nights when neighbors dropped by. Now I serve this Hanky Panky Sausage Toast Recipe for game day spreads, tailgates, and casual holiday open houses. It’s that little bite of nostalgia that tastes like home, but still feels fun and party-ready.
What makes these special?
- They’re an easy sausage appetizer you can mix ahead and bake off as needed.
- They use simple pantry and fridge ingredients—nothing fancy, but the flavor is huge.
- They bake in the oven on a sheet pan, so you’re not standing over the stove for hours.
If you love sausage and cheese toast, party sausage toast, or any kind of ooey-gooey melted cheese sausage toast, you’re absolutely in the right place.
Why You’ll Love This Recipe
- Crowd pleaser every single time – This is classic Midwestern comfort food that vanishes from the platter.
- Perfect make-ahead party snack – Mix the sausage and cheese topping in advance and bake when guests arrive.
- Freezer-friendly – Turn these into a ready-to-bake freezer stash for surprise guests or last-minute gameday sausage toast.
- Minimal prep, big flavor – Ground sausage, cheese, a few pantry spices—nothing fussy.
- Great for holidays and game day – Works as a cozy holiday appetizer toast or a casual Sunday snack.
- Easy to scale up – Hosting a big crowd? Double or triple the recipe without much extra work.
- Kid and adult approved – Mild enough for picky eaters, but you can add heat for spice lovers.
- Flexible bread base – Classic rye bread sausage toast, or swap in French bread or mini baguette slices.
- No fancy tools needed – Just a skillet, a bowl, and a baking sheet.
Ingredients
Here’s everything you’ll need for this Hanky Panky Sausage Toast Recipe. I’ll add a few little notes so you get the best texture and flavor.
- 1 pound ground pork sausage
- I like regular or mild breakfast sausage. If you want more kick, use hot sausage.
- 1 pound ground beef (80/20 or 85/15)
- The bit of fat keeps the mixture juicy. Leaner beef works, but don’t go ultra-lean or it can dry out.
- 1 small onion, finely chopped (about ½ cup)
- Yellow or sweet onion both work; chop it small so it melts into the mixture.
- 2 cloves garlic, minced
- Fresh is best, but ½ teaspoon garlic powder works in a pinch.
- 1 pound processed cheese, cubed (like Velveeta)
- This gives that classic creamy, melty, never-gritty cheesy sausage toast texture.
- 1 cup shredded sharp cheddar cheese
- Adds real cheese flavor and a nice stretch.
- 1 teaspoon Worcestershire sauce
- For a savory, slightly tangy depth.
- 1 teaspoon Italian seasoning
- Or a mix of dried oregano and basil if that’s what you have.
- ½ teaspoon crushed red pepper flakes (optional)
- Add more if you like a spicier hanky panky appetizer.
- ½ teaspoon paprika
- Smoked or sweet—smoked adds a little campfire flavor.
- Salt and black pepper, to taste
- Usually ½ teaspoon salt and ¼ teaspoon pepper is enough, but adjust after tasting.
- 1 loaf cocktail rye bread (about 40 pieces)
- This is the classic base for rye bread sausage toast; you can use mini party pumpernickel or small baguette slices if needed.
You can easily turn this into oven baked sausage toast on other breads—French bread slices, small sourdough rounds, or even sturdy crackers will work in a pinch.
Directions
Follow these steps and you’ll have a tray (or two) of cheesy, bubbly hanky panky sausage toast ready to serve.
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Preheat the oven
Preheat your oven to 375°F (190°C). Line 1–2 large baking sheets with parchment paper or foil for easy cleanup. -
Brown the meats
In a large skillet over medium heat, add the ground pork sausage and ground beef. Cook, breaking the meat into small crumbles with a spatula, until fully browned and no pink remains—about 7–9 minutes. -
Add onion and garlic
Stir in the chopped onion and minced garlic. Cook for another 3–4 minutes, until the onion softens and turns translucent. This helps build that savory base flavor so your ground sausage toast isn’t bland. -
Drain excess fat
Carefully drain off most of the fat from the skillet. Leave just a thin layer—about 1–2 tablespoons—so the mixture stays moist but not greasy. -
Melt in the cheeses
Reduce the heat to low. Add the cubed processed cheese and shredded cheddar to the skillet. Stir often until everything melts into a smooth, thick, cheesy sausage mixture. It should coat the spoon and look glossy. -
Season the mixture
Stir in the Worcestershire sauce, Italian seasoning, crushed red pepper flakes (if using), paprika, salt, and black pepper. Taste carefully (it will be hot) and adjust seasoning. This is your moment to add a little more spice if you like bolder sausage toast bites. -
Cool slightly (important tip)
Turn off the heat and let the mixture sit for about 5 minutes. You still want it warm and spreadable, but not so hot that it soaks into the bread and makes it soggy. -
Prep the bread
Arrange the cocktail rye bread slices in a single layer on the prepared baking sheets. Don’t overlap them; these need space to crisp up and become the perfect hanky panky party snack. -
Top with sausage mixture
Spoon about 1–2 tablespoons of the sausage and cheese mixture onto each slice of bread. Spread it almost to the edges; leaving a little border helps the edges crisp while the center stays gooey. -
Bake until bubbly
Bake on the center rack for 8–10 minutes, or until the cheese is melted and bubbly and the edges of the bread are lightly toasted. If you like extra crisp edges, you can broil them for 1–2 minutes at the end—but watch closely so they don’t burn. -
Serve hot
Let the oven baked sausage toast cool for just a minute or two (they’re lava-hot right out of the oven), then move to a serving platter. Enjoy them warm while the cheese is still melty and stretchy.
Servings & Timing
- Yield: About 36–40 pieces of Hanky Panky sausage toast
- Prep Time: 15–20 minutes
- Cook Time: 15–20 minutes (browning meat + baking)
- Total Time: About 35–40 minutes
For a big holiday appetizer spread or game day table, I usually count on 3–4 pieces per person if there are other snacks, or more if this is the star of the show.
Variations
You know what? Once you make this version, you’ll probably start playing with it. Here are some ideas:
- Spicy Gameday Sausage Toast: Use hot sausage, extra red pepper flakes, and a pinch of cayenne for a bold, game-ready kick.
- Three-Cheese Hanky Panky: Add shredded pepper jack or Monterey Jack for a creamier, slightly spicy cheesy sausage toast.
- Turkey Sausage Lightened-Up Version: Swap pork sausage and beef for lean turkey sausage and extra cheddar for a slightly lighter easy sausage appetizer.
- Tex-Mex Twist: Add ½ cup salsa (well-drained) and 1 teaspoon chili powder, and use tortilla chips or thick corn toast as your base.
- Breakfast Hanky Panky: Top toasted English muffin halves with the mixture and add a sprinkle of chives—perfect for brunch or holiday mornings.
- Gluten-Free Party Sausage Toast: Use your favorite gluten-free bread or sturdy crackers and double-check that your sausage is gluten-free.
Storage & Reheating
One of the best parts about this recipe is how well it works for planning ahead.
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To refrigerate (unbaked): Assemble the rye bread sausage toast on a baking sheet, cover tightly with plastic wrap, and chill up to 24 hours before baking.
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To refrigerate (baked leftovers): Let the baked toasts cool completely, then store in an airtight container in the fridge for up to 3 days.
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To freeze (unbaked – my favorite method):
- Arrange topped bread slices on a baking sheet and freeze until solid, about 1–2 hours.
- Transfer frozen pieces to a freezer bag or airtight container.
- Freeze for up to 2 months.
- Bake from frozen at 375°F, adding 2–4 extra minutes until hot and bubbly.
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To reheat baked toasts:
- Reheat on a baking sheet at 350°F for about 8–10 minutes, or until warmed through and crisp again.
- The microwave works in a pinch, but they’ll be softer and less toasty.
For holiday appetizer toast or big parties, I’ll often keep a second tray of frozen hanky panky sausage toast ready to pop in as the first tray disappears.
Notes
A few little things I’ve learned after making this recipe for years—and feeding teenage boys, football fans, and several very honest friends:
- Taste as you go. Sausages vary a lot in salt and spice. Always taste the sausage and cheese mixture before you top the bread so you can adjust seasoning.
- Don’t skip draining the fat. Too much grease makes the bread soggy and heavy, and you lose that lovely contrast of crispy edge and creamy center.
- Use fresh bread if you can. Stale bread doesn’t crisp quite the same and can feel tough. Cocktail rye is my favorite, but a thinly sliced baguette makes a really nice crowd pleasing sausage toast too.
- Warm mixture spreads better. If you’re making this ahead and it thickens, gently reheat in a skillet on low (or the microwave) just until spreadable.
- Watch under the broiler. If you broil for extra color, stay nearby. One minute can be the difference between perfect melted cheese sausage toast and a tray of charcoal.
FAQs
Can I make this Hanky Panky Sausage Toast Recipe ahead of time?
Yes—assemble the toasts and refrigerate for up to 24 hours or freeze for up to 2 months, then bake straight from chilled or frozen.
Can I use only sausage instead of sausage and beef?
Absolutely; just use 2 pounds of sausage. The flavor will be a bit richer and more “sausage-forward,” which many people love.
What if I can’t find cocktail rye bread?
Use thin slices of regular rye, mini pumpernickel rounds, or cut a baguette into small rounds for a similar sausage and cheese toast vibe.
Is there a way to make this less spicy for kids?
Yes—use mild sausage, skip the red pepper flakes, and reduce any extra spices. You can serve hot sauce on the side for spice lovers.
Can I use regular cheese instead of processed cheese like Velveeta?
You can, but the texture will be a bit different. A mix of cream cheese and shredded cheddar melts better than cheddar alone if you want to skip processed cheese.
How do I keep these warm for a party?
Bake a batch, then set them on warm in a low oven (around 200°F) or place on a warming tray, adding fresh batches from the oven as needed.
Can I reheat Hanky Panky sausage toast in an air fryer?
Yes—reheat at 350°F for 3–5 minutes. They crisp up beautifully and taste almost freshly baked.
Is this recipe spicy as written?
It has a mild warmth from the red pepper flakes, but it’s not very hot. Reduce or omit the flakes if you’re sensitive to spice.
Conclusion
This Hanky Panky Sausage Toast Recipe is one of those old-fashioned, pass-the-pan, “where has this been all my life?” snacks that fits right in at game day gatherings, casual parties, and cozy holiday evenings. It’s easy, hearty, and has that irresistible mix of crispy bread, savory sausage, and melty cheese that keeps everyone coming back for “just one more.”
Give it a try for your next hanky panky appetizer night or party spread, and let me know how fast they disappear. Leave a comment with your favorite twist—spicy version, different cheese, or a new bread base—and if you enjoy this, you might like exploring my other crowd-friendly appetizers and game day recipes next.
Hanky Panky Sausage Toast
Ingredients
- 1 pound ground pork sausage regular or mild breakfast sausage; use hot sausage for more kick
- 1 pound ground beef 80/20 or 85/15 for best texture
- 1 small onion finely chopped (about 1/2 cup)
- 2 cloves garlic minced; or 1/2 teaspoon garlic powder
- 1 pound processed cheese such as Velveeta, cut into cubes
- 1 cup sharp cheddar cheese shredded
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning or a mix of dried oregano and basil
- 1/2 teaspoon crushed red pepper flakes optional; add more for extra heat
- 1/2 teaspoon paprika smoked or sweet
- salt to taste (about 1/2 teaspoon to start)
- black pepper to taste (about 1/4 teaspoon to start)
- 1 loaf cocktail rye bread about 36–40 small slices; or mini pumpernickel or baguette slices
Instructions
- Preheat the oven to 375°F (190°C). Line 1–2 large baking sheets with parchment paper or foil for easy cleanup.
- In a large skillet over medium heat, add the ground pork sausage and ground beef. Cook, breaking the meat into small crumbles with a spatula, until fully browned and no pink remains, about 7–9 minutes.1 pound ground pork sausage, 1 pound ground beef
- Stir in the chopped onion and minced garlic. Cook for 3–4 minutes, until the onion softens and turns translucent.1 small onion, 2 cloves garlic
- Carefully drain off most of the fat from the skillet, leaving about 1–2 tablespoons so the mixture stays moist but not greasy.
- Reduce the heat to low. Add the cubed processed cheese and shredded cheddar to the skillet. Stir often until the cheeses are fully melted and the mixture is smooth, thick, and glossy.1 pound processed cheese, 1 cup sharp cheddar cheese
- Stir in the Worcestershire sauce, Italian seasoning, crushed red pepper flakes (if using), paprika, salt, and black pepper. Taste carefully and adjust seasoning as needed.1 teaspoon Worcestershire sauce, 1 teaspoon Italian seasoning, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon paprika, salt, black pepper
- Turn off the heat and let the sausage and cheese mixture sit for about 5 minutes. It should be warm and spreadable, not so hot that it soaks into the bread.
- Arrange the cocktail rye bread slices in a single layer on the prepared baking sheets. Do not overlap so the bread can crisp properly.1 loaf cocktail rye bread
- Spoon about 1–2 tablespoons of the warm sausage and cheese mixture onto each slice of bread, spreading almost to the edges but leaving a small border.1 pound ground pork sausage, 1 pound ground beef, 1 small onion, 2 cloves garlic, 1 pound processed cheese, 1 cup sharp cheddar cheese, 1 teaspoon Worcestershire sauce, 1 teaspoon Italian seasoning, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon paprika, salt, black pepper, 1 loaf cocktail rye bread
- Bake on the center rack for 8–10 minutes, or until the cheese is melted and bubbly and the bread edges are lightly toasted. For extra crisp edges, broil for 1–2 minutes at the end, watching closely.
- Let the toasts cool for 1–2 minutes, then transfer to a serving platter. Serve warm while the cheese is still melty.
