Hanky Panky Sausage Toast
A nostalgic, cheesy party appetizer made with seasoned sausage, ground beef, melty cheese, and spices baked onto cocktail rye bread until crisp on the edges and gooey in the center.
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.
Notes
Taste and adjust seasoning before topping the bread, as sausage can vary in saltiness and spice. Drain excess fat well to avoid greasy, soggy bread. Use fresh cocktail rye or similar small slices for best crispness. If making ahead, you can assemble and refrigerate up to 24 hours, or freeze the topped bread and bake from frozen at 375°F, adding 2–4 minutes to the baking time.
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