This Hanky Panky dish may have a ridiculous name, but it does not have a foolish flavor! For a quick, crunchy, tasty appetizer, layer slices of pumpernickel or rye bread with ground pig sausage and melted cheese.
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What is a hanky panky?
Hanky panky is a delightful little appetizer composed of pork sausage and Velveeta on top of pumpernickel cocktail bread that I grew up cooking.
Although it is not the most visually appealing (or delightfully called) dish, it is quite excellent.
We used to prepare a ton of them and freeze them so that all we had to do was throw them in the oven when we wanted a quick snack.
… and that’s the name they chose?
I agree with you. It’s a strange option.
I’d never heard this referred to as a hanky panky dish until I described it to a friend in Georgia one day. When he informed me that’s what his family named them, I lost it.
So I ran a quick Internet search and discovered that he wasn’t the only one! It has a humorous name, which makes this dish much more appealing to me. Pumpernickel sausage cheese toasts is a mouthful, to be sure.
I honestly don’t remember what we called them when I was a kid. I don’t believe we even called them that, just those cheesy sausage things.
Yet I’d heard them called “old-fashioned Polish errors” before. Why? I have absolutely no idea. Your estimate is just as valid as mine.
Ingredients for hanky panky sausage appetizers
- If you can’t get pumpernickel cocktail bread, use a thick-sliced loaf of pumpernickel and cut 6 slices into half instead.
- Pork sausage: You may use ground beef, ground turkey, or anything you like! It’s a one-for-one quantity exchange.
- Velveeta cheese: It’s difficult to replicate the texture and taste of Velveeta with other types of genuine cheese. If you feel more comfortable creating your own, try The Cheese Knees’ DIY Velveeta recipe.
How to make hanky panky appetizers
They aren’t difficult to prepare, but they do need the use of both the cooktop and the oven.
- Preheat the oven to 425 degrees Fahrenheit. Set aside. Arrange bread pieces equally on a large baking sheet.
- Cook pork sausage in a large pan over medium-high heat until browned. When it’s cooking, use a spatula to break it up into little bits. Drain any extra fat carefully.
- Stir in the Velveeta cheese until it is thoroughly melted and mixed with the meat. If desired, season with pepper.
- Distribute the mixture evenly onto all of the bread pieces.
- Bake for 15 minutes, or until the tops are browned and the cheese has melted.
Variations
This recipe is simple to adapt to your preferences, so here are some suggestions for alternative ways to spice things up (literally and metaphorically):
- Replace the meat with anything else: Any ground beef or ground turkey you want! It’s a one-for-one quantity exchange.
- 2 tsp garlic powder (1
- garlic cloves, minced (1 clove, or measure with your heart)
- Black pepper (1 teaspoon)
- To taste, red pepper flake
- Oregano (1 teaspoon) (1 teaspoon)
- Garnish with chopped parsley
FAQs
After the toasts have cooled to room temperature, lay them all on a baking sheet and set them in the freezer for 1 hour.
Then place them all in a freezer-safe storage bag and freeze for up to 2 months, or until ready to serve.
Make the toasts according to package directions, but instead of baking in the oven, put the baking sheet in the freezer for at least 1 hour. Put all of the toasts to a freezer-safe storage bag and place in the freezer for up to 2 months, or until ready to serve.
Fortunately, you can bake them straight from the freezer! Just preheat the oven to 425°F and bake immediately from frozen for 15-20 minutes, or until cooked through.
Pumpernickel Sausage Cheese Toasts (Hanky Panky Appetizer Recipe)
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Description
Equipment
- Cooking pans
- Baking pans
Ingredients
- 36 slices pumpernickel cocktail bread, one 12 ounce container (may replace rye), or 6 full-size pumpernickel slices divided in half
- 1 pound of pork sausage
- 1 pound cubed Velveeta
- Optional black pepper to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Set aside. Arrange bread pieces equally on a large baking sheet.
Pumpernickel cocktail bread, 36 slices - Cook pork sausage in a large pan over medium-high heat until browned. When it’s cooking, use a spatula to break it up into little bits. Drain any extra fat carefully.
1 pound of pork sausage and 1 pound of Velveeta cheese - Stir in the Velveeta cheese until it is thoroughly melted and mixed with the meat. If desired, season with pepper.
The spice black pepper - Distribute the mixture evenly onto all of the bread pieces (about 1 tablespoon on cocktail bread, and about 3 tablespoons on half slices).
- Bake for 15 minutes, or until the tops are browned and the cheese has melted.
- Serve right away and enjoy!