November 9, 2024
Review RecipeHanky Panky Recipe
This zesty and delicious old fashioned hanky panky recipe will disappear in seconds it's so good!
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Hanky panky appetizers are another one of those good, old-fashioned recipes that my grandma brought out on special occasions. This combination of ground sausage, beef, and Velveeta cheese on top of rye or pumpernickel bread has been one of my favorite appetizers to make.
Hanky Panky Recipe Ingredients
You’ll need:
- 1 pound of hot pork sausage
- 1 pound of ground beef
- 1 pound of Velveeta cheese
- ½ teaspoon of garlic salt
- 1 teaspoon of salt
- 1 teaspoon of oregano
- 1 teaspoon of Worcestershire sauce
- Rye or pumpernickel bread
PRO TIP:
Cocktail or party-size rye bread can often be found in the deli section of the grocery store, especially during the holidays.
Substitutions And Additions
SAUSAGE: If you don’t like spicy hot sausage, you can use a milder ground pork sausage for this hanky panky appetizer.
BREAD: Use party or cocktail rye slices or individual-size pumpernickel bread.
Sourdough bread also works well in this recipe. You can also use melba toast or other thicker crackers.
GLUTEN-FREE: If you want to make this hanky panky recipe gluten-free, simply serve it on gluten-free bread, tortilla chips, or a baked potato.
VELVEETA: Sometimes, I like to make this hanky panky recipe with spicy Velveeta to add a bit more flavor!
SEASONING: You can add a teaspoon of garlic powder instead of garlic salt to these hanky pankies. If you’d like to make them spicy, add cayenne pepper or red pepper flakes, starting with ¼ teaspoon and increasing as you desire.
How To Make This Hanky Panky Recipe
PRO TIP:
Make these individual appetizers on slices of rye bread or you can also whip up a batch in the crockpot on low heat and serve it over tortilla chips.
STEP ONE: In a large skillet, brown sausage and ground beef on medium-high heat, drain well of excess fat and return to pan.
Add a block of Velveeta cheese, garlic salt, salt, oregano and Worcestershire sauce to the meat mixture.
PRO TIP:
Ground meat can be cooked ahead of time and stored in the fridge or freezer in a Ziploc for use later. This would save you a bit of extra time in preparing this tasty appetizer.
STEP TWO: Spread your cheesy sausage mixture on individual-sized pumpernickel bread slices on a baking sheet.
Bake at 425°F for five minutes, until bread is toasted, the cheese melts and is bubbling.
How To Serve
There are so many ways that you could serve your mini individual portions. It makes for the perfect appetizer, hot snack or cocktail party crowd-pleaser.
Personally, I have found that the best way to serve hanky panky is with extra cheese on top of the already yummy cheese mixture to melt!
Others enjoy hanky panky with Worcestershire sauce or with oregano as extra garnishings aside from what’s already in the recipe.
If you’re looking for more great appetizer ideas, make sure you check out our little smokies and our amazing cream cheese dip. Both are favorite appetizer recipes.
MORE APPETIZER RECIPES
Storage
IN THE FRIDGE: Store the meat and cheese mixture in the fridge for up to three days in an airtight container.
IN THE FREEZER: The thing I love the most about this cheesy appetizer is that you can freeze the portions individually and then put them all in a plastic bag for storage in your freezer.
When you’re ready to use your hanky panky recipe, simply place the mini individual portions in the oven at 425°F for 10-15 minutes to cook.
This hanky panky recipe is a crowd-pleasing classic appetizer recipe. My grandma would always serve it at big family dinners. We’ve served these appetizers at baby showers, gender reveal parties, family reunions, Christmas, Thanksgiving, New Year’s Eve and even Easter! And there is never a morsel left.
Hanky Panky Appetizer Frequently Asked Questions
How do I store this recipe?
This hanky panky sausage dip recipe can be stored in the fridge for up to three days or in the freezer for up to a month.
Could I use cheddar cheese instead of Velveeta?
While Velveeta adds to the creaminess of this recipe, if you prefer not to use it, you could use cheddar cheese and it will still be a delicious and melty appetizer.
Can I use milder sausage for this recipe?
If you don’t want a really spicy appetizer, you can use milder sausage instead.
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Hanky Panky Recipe
This zesty and delicious old fashioned hanky panky recipe will disappear in seconds it's so good!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 20
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
- Brown the sausage and ground beef, drain well, and return the meat to the pan.
- Add the Velveeta cheese, garlic salt, salt, oregano, and Worcestershire sauce.
- Spread on individual-sized pumpernickel bread then bake at 425°F for 5 minutes, until bread is toasted and topping is bubbling.
Notes
- You can also freeze individually by storing in a single layer in a freezer-safe bag or container. Remove and bake for 10-15 minutes at 425°F.
- Make these individual appetizers on slices of rye bread or you can also whip up a batch in the crockpot on low heat and serve it over tortilla chips.
- Ground meat can be cooked ahead of time and stored in the fridge or freezer in a Ziploc for use later. This would save you a bit of extra time in preparing this tasty appetizer.
Nutrition
Calories: 177kcal | Carbohydrates: 3g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 697mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Toni Thomason says
This appetizer looks delicious and the perfect treat for the family.
Treena says
Wonderful idea! Really looking forward to trying this out!
Jennifer Adkins says
Can you make the topping ahead of time?
Layne Kangas says
Yes! My grandma makes and assembles them ahead of time and then freezes them and bakes right before serving 🙂
Debbie says
After assembly, can I layer in Tupperware and freeze? What should I use between layers, parchment paper?
Layne Kangas says
Yes! My grandma uses parchment paper and freezer bags or Tupperware. Enjoy 🙂
Beth says
I also add onion to it while browning the meat.. and for a dip add some Peach/Mango Salsa to it!.. YUMMMMM
Rhonda click says
These are delicious and can be frozen and taken out when you want one or two or whole batch. I eat two and put in micro 25 seconds. Have trouble finding cocktail bread.
Martha Anne Jones says
My family has been making this recipe for over 50 years…maybe longer…under the name Party Pizzas. I used to make a double recipe and keep in freezer for visits from nieces and nephews and then their children. It’s been a favorite for all these years and I am sure for generations to come.
Ken says
Exactly. This has been around for many years. It’s annoying that the authors say they developed the recipe when they obviously did not.
Jh Short says
Where can I buy the appetizer size bread?
Layne Kangas says
It’s often in the deli area of our stores here in Michigan. Sometimes you can also find it in the bread aisle. If you don’t see it, I would ask a store employee to point you in the right direction. Enjoy!
Beverly Short says
I use to make these in the 80s but quit making them because I couldn’t the little pumpernickel bread anywhere. Where do you get your bread?
Dee says
I my mine at Publix around the Christmas holidays. My 2 or 3 and put in the freezer.
Rose says
You can also use a baguette instead of pumpernickel.
Merry Seccombe says
Great stuff. Family loves.
Merry Seccombe says
Made to take to the Eagles tonight.
Linda says
We’ve been making these since the 70s, and they’re still a wonderful addition to any appy tray. The only difference is that we’d cut bread slices with a large round cutter, place them into muffin cups, fill, then bake. It’s nice to have individual servings. Thanks for keeping this recipe for younger folks to enjoy! 🙂
Susan says
Hi. I have found that once they are frozen, they bake up so much toastier. I always freeze mine before baking now.
Brent Smith says
Do you use Breakfast or Italian hot sausage
Layne Kangas says
Hi, Brent – you’ll use a zesty sausage. I usually use Bob Evans or Jimmy Dean brand. Enjoy!!
Sheryl says
Been making these for years without woshchestershire sauce or oregano, and no added salt. We have them for dinner as an open face sandwich. Also great for breakfast with a nice fried egg on top.
Nancy Davis says
Can I use a different cheese? Velveeta is not my favorite.
Layne Kangas says
Hi, Nancy – sure, you’ll just want something that will melt smooth like Velveeta. Enjoy!
TRB says
My mother-in-law makes something very similar to this every year for Christmas. The only difference is that she puts pizza sauce on it and mozzarella cheese as well as mixing in the velveeta 😊
Chris Lewis says
When baking from frozen, do you thaw first???
Layne Kangas says
Hi, Chris – you can bake them straight from the freezer, enjoy!