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Hanky Panky is an old fashioned appetizer that is full of flavor. The combination of the ground beef, sausage and Velveeta makes this a crowd favorite.
This old fashioned recipe is delicious and easy to make. My family made it all the time growing up and now I have started making it for my family. It is great served as an game day individual appetizers or a quick dinner idea.
I’ve been making this for years. Every Christmas, for football games, or just a soup and sandwich day. Everyone loves these, and they’re easy to make.
-Jill H
My kids love to eat it with tortilla chips but I like to have it open faced on a slice of rye bread. However you prefer it or serve it, there are very rarely any leftovers. The combination of spicy sausage, ground beef, and gooey melted cheese is downright irresistible.
They’re easy to make, the perfect size, freezer-friendly, and always one of the first snacks to disappear. For another easy appetizer idea make these Cream Cheese Sausage Balls.
Ingredients
- Ground Beef – We usually use ground beef that is 80/20. There are many types of ground beef you can use. You can use ground chuck or ground turkey, but using a high percentage of fat gives the meat mixture more flavor.
- Hot Pork Sausage – We like to use hot pork breakfast sausage when making this mixture. There is also mild or regular available. You can use different any type of ground pork sausage that you prefer. But if using the hot pork sausage, the cheese helps to reduce the level of spice.
- Velveeta Cheese (16 oz), diced – Velveeta Cheese is a processed cheese that we use a lot when making Rotel Dip. But you can easily any type of cheese your prefer. We like using Velveeta because of how creamy it makes this recipe.
- Garlic Salt – Add garlic to the mixture gives it flavor. Use garlic powder or minced garlic if you prefer.
- Oregano – Oregano is add to maximize the flavor. You also use Italian Seasoning blend if you prefer.
- Crushed Red Pepper Flakes – We like the extra heat that red pepper flakes gives this meat mixture. But you can definitely omit it if you prefer.
- Cocktail Rye Bread – We like using rye bread as that is how this classic recipe was made. But any slice of bread will work or gluten-free bread. We like to go to the local bakery and grab some.
Scroll to the recipe card for the full recipe details.
How to Make Hanky Panky
Step 1 – Preheat the oven to 400 degrees F.
Step 2 – Brown the ground beef and sausage in a large skillet over medium high heat until browned. Then drain off any excess grease.
Step 3 – Add in diced Velvet cheese, garlic salt, oregano and crushed red pepper flakes. Stir and cook on low until the cheese is melted and fully combined with the beef and pork.
Step 4 – Place the small pieces of bread on a cookie sheet in a single layer. Top each piece of the bread with the meat and cheese mixture.
Step 5 – Bake for 8-10 minutes until the bread is toasted and the topping is bubbling.
Step 6 – Serve warm and enjoy. We love serving this as an appetizer or for dinner.
Hanky Panky
Ingredients
- 1 pound Ground Beef
- 1 pound Hot Pork Sausage
- 1 pkg Velveeta Cheese 16 oz, diced
- ½ tsp Garlic Salt
- 1 tsp Oregano
- ½ tsp Crushed Red Pepper Flakes
- 1 loaf Cocktail Rye Bread
Instructions
- Preheat the oven to 400 degrees F.
- Brown the ground beef and sausage in a large skillet over medium high heat until browned. Then drain off any excess grease.
- Add in diced Velvet cheese, garlic salt, oregano and crushed red pepper flakes. Stir and cook on low until the cheese is melted and fully combined with the beef and pork.
- Place the bread on a baking sheet. Top each piece of the bread with the meat mixture.
- Bake for 8-10 minutes until the bread is toasted and the topping is bubbling.
- Serve warm and enjoy!
Recipe Video
Recipe Notes
- Party Rye Bread or Pumpernickel Bread – If you cannot find the Cocktail bread, any rye bread, party bread or individual size pumpernickel bread will work great in this recipe.
- Sausage – We made this recipe with hot pork sausage, but you can easily use a mild sausage if your prefer. You can always do half hot sausage and half mild sausage. Feel free to also substitute for turkey sausage or italian sausage
- Cheese – If you prefer not to use Velveeta cheese, mix in cheddar cheese or any type of cheese that you prefer. We have also spicy velveeta cheese for an added kick to the recipe.
- Gluten Free – If you have guest that are gluten free, serve a gluten free bread for an option.
- Tortilla Chips – This meat meat mixture would also be perfect to place in a slow cooker to spoon over tortilla chips.
- Crackers – Place the hanky panky mixture in a bowl with a side of crackers. This recipe is delicious any way you serve it.
- Rotel – Add a can of rotel and cook everything in a slow cooker for an amazing dip.
- Garlic Powder – We used garlic salt in this recipe, but you can garlic powder instead. You may need to add some garlic salt.
- Cooking Meats – To save time in prepping this meal, ground the sausage and meat ahead of time. Then place in the refrigerator until you are ready to mix the ingredients together.
- Mix Ingredients – After cooking the ground beef and ground sausage, make sure the remaining ingredients are mixed together thoroughly.
- Baking Sheet – Line baking sheet with parchment paper or foil for easy clean up and to prevent the bread from sticking.
- Heat – Heat the meat mixture in the oven until the bread is toasted and the mixture is bubbly.
- Serve Warm – We recommend serve warm to your guest.
Nutrition Facts
How to Serve Hanky Panky
This Hanky Panky Recipe is delicious to serve as an appetizer, or a quick meal idea. It is get to serve at a dinner party to impress your guest.
We also like to serve on mini bread that you can get at your local bakery. Serve on a platter for your guest as a hot snack. If serving as a light dinner, make a light soup or serve with a green salad.
I also like to have a side of cheese to top the hanky panky. This extra cheese on top melts and gives it that extra cheesy flavor. Drizzle so Worcestershire sauce over the top with a sprinkle of Italian seasoning.
For an easy make ahead appetizer, you can pre-make the meat mixture. Then once your are ready to serve, assemble on the bread and bake. This appetizer is best served warm.
Frequently Asked Questions
Hanky Panky is an old fashioned appetizer that is perfect to serve during holidays or for big crowds. It has also been called polish mistake.
The ingredients are simple and combined makes for a delicious hanky panky appetizer. We love that the ingredients can be changed depending on what you prefer.
If you have never had it, you are in for a treat. Your guest will be impressed and there will not be a drop left.
We recommend using Velveeta Cheese as it adds so much creamy flavor to the meat mixture. But if you prefer not to use Velveeta Cheese, you can easily substitute for Cheddar Cheese.
The results will still give that melty cheesy flavor that you love. That is why we love this recipe so much because of the variation of the recipe.
Place the leftover meat mixture in an airtight container. Refrigerate for up to 3 days. This mixture also freezes great. It is the perfect to meal to prepare ahead of time if you are planning to serve at your holiday party.
Place the ingredients in a freezer safe container or plastic freezer bag once the mixture has cooled. We recommend placing in individual containers so you can take out smaller portions for the size of party that you are hosting.
Then place thawed meat mixture on your rye bread and bake for 15 minutes and serve.
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We love hearing from you! If you make this Hanky Panky Recipe, please leave us a comment or a star review.
Was really good item to take to Bible study group.
Jim and Laurel – Yay! So glad you enjoyed! Thanks so much for commenting.
I love hearing this! Thank you so much for sharing and for the positive review! I find that these are usually the 1st gone when I bring them to parties!
Here’s a delicious spin: one roll Bob Evans zesty sausage mixed with the velveeta cheese. No spices added. Spoon onto mini slices of a white bread baguette. 1/2 teaspoon of apricot or orange jam of some sort on top. Bake until warm, helps if you grease the pan (or maybe my pans are just old). It’s the best version and frequently requested by all ages. They are always gone at parties, ALWAYS.
Mandy – Love your ideas! It’s such a versatile recipe. So glad you love it too!
My grandma used to make these and they were delicious. They were called Irish Mistakes.
Jamie – How fun! Thanks for sharing!
As mentioned, earlier, a couple tbl’s of Rotel mild tomatoes would add to the experience.
Thanks for sharing. Yes, I agree that that would add to the flavor as well!
We love these any time!
I’m so glad you enjoy them. Thank you for sharing and thank you so much for the positive review!
If I can’t find the individual breads, I quarter a regular size bread slice to make them bite size. And always a combo of rye and pumpernickel. But I put them under the broiler until the cheese starts to bubble and the bread is slightly toasted. Then let them cool and freeze them until the day to serve. Then just warm them in the oven at 250 for a few minutes. Always make these right after Thanksgiving in anticipation of Xmas with the fam. A family tradition that only I (72M, GGpa) make.
Thanks for sharing your tips! I’m so glad you enjoy this recipe.
Can you add rotel to this recipe and it will still bake well?
I haven’t tested that yet but I think that it will work great! Let me know how it turns out and thank you for the 5 star review!
I used vegan ground beef crumbles and chorizo, a long with 12 oz Velveeta and 4 oz sharp cheddar so my vegetarian daughter could eat them. Even my meat eating son said they were the best he’s ever had!
Love hearing that this recipe was delicious with this vegetarian substitutions! Thank you for sharing and thank you so much for the positive review Ann!
i fix these all the time love them
I’ve been making this for years. Every Christmas, for football games, or just a soup and sandwich day. Everyone loves these, and they’re easy to make..
My mother in law did these for years and left us her recipe. She always made them ahead and froze them on a cookie sheet just long enough to bag up in a freezer bag. During the holidays as she had drop in visitors she would take out as many as needed. They cook easily under the broiler, no need to thaw.
Good memories ,
I make this for breakfast, serve it on English muffins and topped with an over easy egg and more shredded cheese. It’s always a hit!!r
Never heard of this appetizer before but it looks like one that I would like to try. One thing I noticed was the Velveeta. We know how the cost of groceries is now and that cheese product is really gone up. I’m going to use half a pound of Velveeta and add other grated cheese for the rest. I’m sure it will work out fine. Reminds me of Rotel dip. Thanks for sharing this recipe. **
We have used this recipe for over 40 years. Always a hit at gatherings. It’s always “where’s the hanky pankies” if no one brings them. I highly recommend.