There is nothing improper about this Hanky Panky recipe for old-fashioned, delicious, cocktail rye bread appetizers. Sometimes called a Polish Mistake, Hanky Pankies are topped with a combination of sausage, hamburger meat, and what else, lots of gooey cheesy goodness!
If you have never had a Hanky Panky appetizer, you are in for a treat! They only take a few minutes to prepare and even less time to heat up and serve. They are perfect for the holidays, game night, or even a great light lunch or dinner.
Hanky Pankies are a make-ahead wonder, and they freeze beautifully, which means you can always have them stockpiled in your freezer for impromptu guests or just when you want a little snack.
Here’s what you will need to make this recipe:
- Ground beef: there are many different types of ground beef available. I usually look for an 80/20 mixture for this recipe, which means that it’s 80% meat and 20% fat. A higher percentage of fat means that there is more flavor, and the meat will be juicy. You can also use ground chuck.
- Hot pork sausage: this sausage is also called breakfast sausage, and it usually comes in rolls wrapped in plastic wrap. Jimmy Deans is a common brand. It also is usually labeled hot, regular, and mild. For this recipe, I like to use the hot. You can, however, use medium or mild if you don’t want any heat. I will say that the cheese tones down the heat, but it is spicy.
- Processed cheese: if you were around in the 90’s I’m sure you remember processed cheese. It doesn’t have to be refrigerated and comes in big blocks or loaves. Velveeta is a common brand, and it’s often used to make queso dip. The big plus with processed cheese is that it melts easily and is smooth and creamy when melted.
- Party Rye or Cocktail Rye Bread: these thin slices of bread only measure about two inches by two inches and are the perfect size for appetizers.
- Spices and Seasonings: oregano, garlic powder, crushed red pepper, fennel seeds all come together to add maximum flavor to these party rye bread appetizers. You can also tone down the heat in this recipe by reducing the amount of crushed red pepper you add.
How to make this recipe:
Preheat oven to 400 degrees F.
Add ground beef and sausage to a large skillet over medium-high heat. Stir and cook until browned.
Use a potato masher or large fork to break up any large clumps of meat.
When the meat has browned, drain off any excess fat.
Add oregano, garlic powder, crushed red pepper, and fennel seeds. Reduce the heat to low and continue cooking for 20 minutes.
Cut the cheese into cubes and add to the meat mixture.
Stir until the cheese has melted and everything is thoroughly blended, remove from the heat.
Use a small ice-cream scoop (about 1-1/4 inch in diameter) or a tablespoon to add a dollop of the meat and cheese mixture to each piece of bread.
Place on a cookie sheet and bake for 8-10 minutes. Or, bake until the bread is toasted, and the topping is bubbling. Serve hot or at room temperature.
Sharon’s Tips:
- To make ahead, put the prepared Hanky Pankies on a cookie sheet in a single layer. Place in the freezer for an hour or so until they are frozen. Remove from the baking sheet and store in a gallon-size plastic freezer bag in the freezer. To bake, place the frozen Hanky Pankies on a baking sheet and bake as directed above.
- If you can’t find the cocktail rye bread, cocktail pumpernickel bread is a good substitute. Also, thinly sliced rye or pumpernickel cut into quarters works too!
- At Publix, loaves of party or cocktail rye bread are near the deli with flatbreads and pita bread.
Are you looking for more quick and easy appetizer recipes?
Check out these popular recipes on my blog:
- Easy Crunchy Taco Cups
- Cheesy Creole Shrimp Toast
- Southern Caviar Dip AKA Redneck Dip
- Easy Cheesy Hot Corn Dip with Rotel and Jalapeno
- Easy Artichoke Stuffed Mushrooms
- Cranberry Jalapeno Cream Cheese Dip
Do you need more appetizer menu ideas or recipes? Check out these roundup posts: 41 Quick and Easy Game Day Snacks and Appetizers, or 47 Christmas Party Appetizer Recipes.
Or, you can browse all of my appetizer or snack recipes at the underlined links!
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Hanky Panky Recipe
Ingredients
- 1 ¼ lbs ground beef
- 1 lb hot pork sausage I used Jimmy Dean's
- 1 lb processed cheese I used Velveeta
- 1 tsp ground oregano
- 1 tsp garlic powder
- ½ tsp crushed red pepper
- 1 pinch fennel seeds
- 1 loaf party rye bread sometimes called cocktail rye bread
Instructions
- Preheat oven to 400 degrees F.
- Add ground beef and sausage to a large skillet over medium-high heat. Stir and cook until browned. Use a potato masher or large fork to break up any large clumps of meat.
- When the meat has browned, drain off any excess fat.
- Add oregano, garlic powder, crushed red pepper, and fennel seeds. Reduce the heat to low and continue cooking for 20 minutes.
- Cut the cheese into cubes and add to the meat mixture. Stir until the cheese has melted and everything is thoroughly blended, remove from the heat.
- Use a small ice-cream scoop (about 1¼ inches in diameter) or a tablespoon to add a dollop of the meat and cheese mixture to each piece of bread.
- Place on a cookie sheet and bake for 8-10 minutes, or until the bread is toasted and the topping is bubbling.
- Serve warm or at room temperature.
Notes
- To make ahead, put the prepared Hanky Pankies on a cookie sheet in a single layer. Place in the freezer for an hour or so until they are frozen. Remove from the baking sheet and store in a gallon-size plastic freezer bag in the freezer. To bake, place the frozen Hanky Pankies on a baking sheet and bake as directed above.
- If you can't find the cocktail rye bread, cocktail pumpernickel bread is a good substitute. Also, thinly sliced rye or pumpernickel bread cut into quarters works too!
- At Publix, loaves of party or cocktail rye bread are near the deli with flatbreads and pita bread.
Nutrition
*This recipe was originally published on December 9, 2018. It was republished on October 29, 2020, to add new photos and expanded directions and other information. No changes to the original recipe.
We make and freeze these every year. They’re an integral part of the holidays! You can heat up just a few for a wine snack, or take a tray full to a get together. Don’t turn your nose up at the Velveeta. It’s the “glue” that holds them together without being oily.
My son in law makes these for gatherings, only he calls them polish mistakes, everyone goes crazy over them. So good and tasty with lots of flavor.
These are so yummy! I will make them again and again.
What a GREAT recipe for Holiday appetizers. I love the fennel seeds and the little bit of heat from the crushed red pepper. And it’s so awesome that you can freeze these. Thanks so much for sharing.