Hanky Panky Recipe
Introduction
Hanky Panky is a comforting, cheesy meat spread perfect for a quick snack or appetizer. This savory blend of sausage, ground beef, and Velveeta cheese is served warm on rye or pumpernickel bread, making it an easy and satisfying treat.
Ingredients
- 1 pound hot pork sausage
- 1 pound ground beef
- 1 pound Velveeta cheese
- ½ teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon Worcestershire sauce
- Rye bread or pumpernickel bread
Instructions
- Step 1: Brown the hot pork sausage and ground beef together in a skillet over medium heat. Drain any excess fat, then return the meat to the pan.
- Step 2: Add the Velveeta cheese, garlic salt, salt, oregano, and Worcestershire sauce to the meat. Stir continuously until the cheese melts and the mixture is well combined.
- Step 3: Spread the warm meat and cheese mixture evenly onto individual slices of rye or pumpernickel bread.
- Step 4: Place the topped bread on a baking sheet and bake at 425°F (220°C) for about 5 minutes, or until the bread is toasted and the topping is bubbly.
Tips & Variations
- For a milder flavor, use mild pork sausage instead of hot sausage.
- Try adding chopped onions or green peppers to the meat while cooking for extra texture and flavor.
- Serve with a side of pickles or a simple salad to balance the richness.
Storage
Store any leftover meat mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before spreading on bread. It’s best to prepare bread toppings fresh for crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, you can substitute Velveeta with processed cheese or a blend of cheddar and cream cheese for a similar creamy texture.
Is rye bread necessary for this recipe?
Rye or pumpernickel bread is traditional, but you can use any sturdy bread that holds up well when toasted, such as sourdough or whole wheat.
PrintHanky Panky Recipe
Hanky Panky is a savory, cheesy meat spread combining hot pork sausage, ground beef, and Velveeta cheese, seasoned with garlic, oregano, and Worcestershire sauce. This flavorful mixture is spread on rye or pumpernickel bread and baked briefly to create a warm, bubbly, and toasty appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Meat & Cheese Mixture
- 1 pound hot pork sausage
- 1 pound ground beef
- 1 pound Velveeta cheese, cubed
- ½ teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon Worcestershire sauce
Bread
- Rye bread or pumpernickel bread, individual-sized pieces
Instructions
- Brown the meats: In a large skillet, brown the hot pork sausage and ground beef over medium heat until fully cooked and no pink remains. Drain off any excess fat thoroughly and return the meat to the pan.
- Add the cheese and seasonings: Reduce heat to low and add the cubed Velveeta cheese along with garlic salt, salt, dried oregano, and Worcestershire sauce to the cooked meats. Stir continuously until the cheese is completely melted and the mixture is smooth and well combined.
- Prepare and bake the bread: Spoon the hot meat and cheese mixture evenly over individual-sized slices of rye or pumpernickel bread placed on a baking sheet. Bake in a preheated oven at 425°F (218°C) for about 5 minutes, or until the bread is toasted and the topping is hot and bubbling. Serve immediately.
Notes
- Velveeta cheese melts smoothly to create a creamy consistency; do not omit for best texture.
- Use rye or pumpernickel bread for authentic taste, but feel free to experiment with other sturdy breads if preferred.
- Drain the meat well to avoid a greasy topping.
- This dish is best served warm for optimal flavor and texture.
- Leftovers can be refrigerated and reheated gently in the oven.
Keywords: Hanky Panky, cheese spread, sausage recipe, ground beef, Velveeta cheese, appetizer, baked meat spread
