Description
Try this cheesy, meaty Hanky Panky recipe—an easy, crowd-pleasing appetizer made with sausage, beef, and Velveeta on rye bread.
Ingredients
Scale
- 1 pound hot pork sausage
- 1 pound ground beef
- 1 pound Velveeta cheese, cubed
- ½ teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon Worcestershire sauce
- Rye bread or pumpernickel bread
Instructions
- Brown the Meats
In a large skillet over medium-high heat, cook the pork sausage and ground beef together. Break the meat into small crumbles as it cooks. - Drain Excess Grease
Once fully browned, drain off excess grease to prevent the mixture from becoming too oily. - Add Velveeta
Return the skillet to low heat and add cubed Velveeta cheese. Stir continuously until melted and fully blended with the meat. - Season the Mixture
Add garlic salt, salt, oregano, and Worcestershire sauce. Stir well to combine and taste for seasoning. - Prepare the Bread
Slice rye or pumpernickel bread into appetizer-size pieces. Toast lightly for structure. - Top the Bread
Spoon the hot meat and cheese mixture onto each slice of bread, spreading it evenly to the edges. - Bake & Serve
For a crisp finish, bake at 350°F for 8–10 minutes before serving. Enjoy warm.
Notes
Use hot sausage for a spicy kick, or mild for classic flavor.
Toasting the bread prevents sogginess.
Mixture can be made ahead and reheated when ready to assemble.
Add crushed red pepper for extra heat.