I’m sharing my friend Louise Vernerstrom’s recipe for an actual Swedish semla from Falun, Sweden. Originally only consumed on Fat Tuesday, semlor are pastries. The quality of them, nevertheless, has significantly altered that tradition. Many offer it year-round.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 15 |
| Yield: | 15 servings |
Ingredients
- 1 pound lean ground beef
- 1 pound sausage
- 1 teaspoon minced onion
- 1 pound processed cheese food, cubed
- 1 teaspoon dried oregano
- 1 ½ tablespoons Worcestershire sauce
- 1 (1 pound) loaf cocktail rye bread
Instructions
- Preheat the broiler.
- Place ground beef, sausage and onion in a large, deep skillet. Cook over medium high heat until meat is evenly brown and onions are soft. Drain liquid.
- Mix in the processed cheese food, oregano and Worcestershire sauce. Stir continuously until the cheese is melted.
- If the bread is not sliced, cut it into thin slices. Spoon approximately 1 tablespoon of the mixture onto each slice. Place the slices in a single layer on a baking pan.
- Broil the slices 10 minutes, or until the cheese is slightly browned and the bread is toasted.
Nutrition Facts
| Calories | 308 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 0 g |
| Protein | 15 g |
| Saturated Fat | 12 g |
| Sodium | 532 mg |
| Sugars | 0 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
For those who say it is dry but followed the recipe….remember if you use any other meat like ground turkey it will be dry. Before you cook them you can actually freeze them putting a layer on a tray parchment paper on top and another layer and later when you are ready you cook them exactly the same way as in those recipe without needing to thaw them and they will be perfect.
We have made these for years since I was a teenager. Love the recipes as is but sometimes make it with Italian sausage instead of plain sausage. My kids prefer to eat it as a dip with corn chips.
Really good and so easy for a last minute snack!
Family favorite.
Definitely make it again…it was delicious. Very good “stick to the ribs” kind of app for a New Year’s Eve party.
Tried this recipe but I found we liked it the way we make it. That is with mini pumpernickel breads and just ground browned sausage with Cheese Whiz mixed in and broiled for a few minutes. Yum
Like Lyndsay, we’ve made these for YEARS – and also thought it was a “family secret recipe.” I assemble them on cookie sheets, put in freezer, then throw them into zip-lock bags. We pull them out and bake on an as-needed basis…they don’t last long! YUM!
Everytime I make these for a group event, they get rave reviews. Even the pickiest kiddos seem to love them.
This exact recipe is called Hanky Panky in the South. They are so delicious and everyone loves them. We do use Cheese Wiz for the processed cheese.
Enjoyed these. Will season more next time.
I love these. A great change from the same old same old.
This recipe is fantastic for ANY party. They are easy and delicious. I will be making and taking to events this year.
I Make a hugh batch and freeze. 2 pounds of each: 2 # good ground beef and a 1# each of spicy and 1 mild BREAKFAST sausage. Usually Jimmy Dean, drain and blot well and 2 # velveeta, 2 loafs party rye. They freeze great and actually broil better when frozen. We pop in the toaster oven for a quick “dinner” of apps. Yummy
My grandmother used to make this all the time and I lost her recipe, and unfortunately she has passed. I could remember some of it but it was missing something, (Worcestershire. we just served it as a hot spread and let everyone make their own.
Loved these…………….My Ann-Ann used to make these a lot when I was growing up. For the processed cheese in this recipe, I used an eight ounce block of cream cheese. The flavors blended nicely and broiled up nice and tasty. I broil with the oven door open and did not need the full 10 minutes to achieve the color I was looking for. It took about 5 minutes. We actually did a recipe comparison with this recipe and another AR recipe ‘Hanky Pankies’ – same idea, different mixture. The ‘Polish Mistakes’ was my favorite. We enjoyed these on a cold, lazy Sunday afternoon, and they brought back fond memories of my aunt. You can also make up the mixture, spread on the cocktail rye bread, flash freeze and bag them up, once frozen. To use at a later time, pull out what you need and broil until they reach the golden color you want.
These were a huge success at my last party! DH absolutely raved!
My mother made this recipe for us as kids! Love it still!
absolutely love love love these!
This has been a family recipe of ours for YEARS! Ours is a bit more simple though – just a pound of ground beef, pound of italian sausage, and a pound of Velveeta all cooked together. We put it on either rye or wheat bread and bake for 20-25 minutes at 350.
Love this recipe. I’ve always made these, and this year I could not find the cocktail rye break anywhere!!! So I bought a loaf of regular rye bread and used holiday cookie cutters to cut out small pieces. I toasted the bread and left the meat mixture in the crock pot for guests to dish out themselves. It was a big hit and everyone loved the different shapes of bread.
Thank you for sharing this recipe!! I had these at a party YEARS ago (but they were on pumpernickel) and since then, could never find a recipe. (I’m gonna try the alternative recipe too.) Thanks for sharing!!