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I've been making these Hanky Pankies for years and they're always the first appetizer to disappear at parties. The combination of savory ground beef spicy sausage and creamy Velveeta on crispy rye bread is absolutely irresistible. The best part? They're so easy to make and you can prep them way ahead of time.
Why You'll Love It
What's not to love about these little bites of heaven? They're super budget-friendly pack tons of flavor and honestly couldn't be easier to throw together. Every time I bring them to a party people hover around the platter and beg for the recipe. That gooey cheese topping on toasted rye is pure comfort food magic.
Ingredients You'll Need
- Ground Beef: Get the 80/20 mix it gives you the best flavor without being too greasy.
- Hot Pork Sausage: This brings the heat but don't worry you can use mild if you prefer.
- Velveeta Cheese: Nothing melts quite like it for that perfect creamy texture.
- Garlic Salt: Just enough to make all the flavors pop.
- Oregano: Adds that perfect Italian touch Italian seasoning works too.
- Red Pepper Flakes: Optional but I love the extra kick.
- Cocktail Rye Bread: These little squares are perfect but pumpernickel works great too.
Easy Step-by-Step Instructions
- Make Your Meat Mix
- Brown your beef and sausage together drain off the extra fat then stir in that Velveeta along with your seasonings until everything's melty and combined.
- Get Ready to Bake
- Heat your oven to 400°F lay out all those cute little bread squares on a baking sheet then top each one with a generous spoonful of your meat mixture.
- Finish Them Off
- Pop them in the oven for about 8-10 minutes until they're all toasty and bubbly. Serve them while they're nice and warm.
Tips for Perfect Results
Good quality meat makes all the difference here don't go for the super lean stuff. I like to give my bread a quick toast before adding the topping it stays crispier that way. Feel free to play with the seasonings sometimes I add a splash of Worcestershire sauce for extra flavor. Just remember these are best served warm when they're all gooey and delicious.
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Variations and Substitutions
- Switch Up the Base: Try them on pumpernickel mini sourdough or even tortilla chips.
- Change the Cheese: Sometimes I use sharp cheddar or a mix of cheeses when I'm feeling fancy.
- Mix Up the Meat: Turkey sausage works great so does a mix of spicy and mild sausages.
- Make Them GF: Just swap in your favorite gluten-free bread.
- Try It as a Dip: Skip the bread and serve the meat mixture warm with crackers.
Make Ahead and Storage
These are such a lifesaver for busy times. I often make big batches of the meat mixture and keep it in the fridge for up to 3 days. You can even freeze it in portions for up to 3 months. When you need them just thaw spread on bread and bake. Nothing easier for last-minute entertaining.
Frequently Asked Questions
- → What bread works best?
Cocktail rye or pumpernickel.
- → Can I make ahead?
Yes, prepare meat mixture ahead and assemble before serving.
- → Can I use other cheese?
Velveeta melts best for traditional flavor.
- → Can I serve for dinner?
Yes, works as appetizer or main dish.
- → How do I store leftovers?
Store meat mixture separate from bread.