These rye slices with sausage and cheese on top are incredibly simple to make and taste so good. My husband actually like them so much that I occasionally serve them for dinner on regular-sized rye bread.
| Prep Time: | 2 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 mins |
| Total Time: | 25 mins |
| Servings: | 10 |
| Yield: | 2 dozen |
Ingredients
- 1 pound fresh, ground pork sausage
- 3 tablespoons minced onion
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup process cheese sauce
- 16 ounces cocktail rye bread
Instructions
- In a large skillet, cook sausage over a medium heat until it is browned and cooked through. Stir onion, garlic powder, black pepper, and process cheese into the skillet. Stir until the cheese is melted and the ingredients are well combined.
- Spread 1 tablespoon of mixture onto each slice of cocktail rye. Serve warm.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 10 g |
| Sodium | 1032 mg |
| Sugars | 4 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this several times andlove them, I myself can make it my dinner. The can be made way ahead put in the freezer and rewarmer in the over for later.
This turned out perfect. We don’t eat dairy or meat so I tweaked the recipe but it was still very good! I used Beyond Meat crumbles and Daiya cheese sauce. We will definitely make this again.
I used hot sausage and it was a bit spicy for me, but the guys will love it. I added about a tablespoon of Worcestershire and used a pound of ground beef. This made a whole loaf of the cocktail rye bread, plenty to share. So easy.
Followed the recipe as written. Way too salty. I will definitely not be making them again.
My grandmother made these every holiday! I haven’t seen this recipe in years 🙂 The only difference is, she added a 1/2 pound of ground beef and always used Velveeta cheese. Great recipe!
These are absolutely wonderful. This is a family favorite.
I used a popular brand (seasoned) pork sausage not plain ground pork. If you do that, do not use the garlic and pepper because it will be just too much. I also used the whole jar of Cheese Whiz, not just a cup. {It looks like some people have been confusing Velveeta as a cheese sauce. It isn’t, you are looking for Cheese Whiz or something similar in a jar.} Next time I will try with either plain ground pork + the recipe seasonings or reuse the pork sausage w/no extra seasoning. I also used pumpernickel cocktail bread as it was all our stores had. After heating the sauce mixture, I put it on the squares and baked at 350 for about 10 minutes. They were gobbled up, but I think with the adjusted seasoning they would have been even better!
These are always a big hit! We put ours in a crock pot and keep it warm. This keeps the cheese mixture a nice consistency and keeps me from running to and from the oven while we have a house full of guests.
We had a comparison test with this recipe and ‘Polish Mistakes’ another very similar AR recipe. This version was my husband’s favorite. I used a nacho cheese sauce for the processed cheese in this recipe. The instructions call for heating the ingredients and topping the bread. I took it one step further and broiled the bread once the topping was put on it. I broil with the oven door open and it took about 5 minutes to reach the broiled color I was striving for. 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. This was a great snack to serve up during an Indianapolis Colts football game on a very cold Sunday afternoon.
Cheese and sausage? What is not to love? YUM!
Easy and tasty. Didn’t really measure my onion or cheese, just eyeballed it. Made my own cheese sauce using cheez whiz, parm, cheddar, and herb and garlic cream cheese melted together with some cream. I think I’ll try adding canned tomatoes to the leftovers for a topping on pasta. Might also add some chili powder or cayenne for a bit of kick next time. Thanks for a great new idea for sausage!
Everyone loved this appetizer! I think that they are my husband’s favorite! I think to use pumpernickel bread, cut about 1 1/2 circle (using a cookie cutter or a glass) and toast them for the base instead of the cocktail rye. I just like the look and taste better! Thanks for a great recipe!
I made these using hot Italian sausage, green onions and shredded extra sharp cheddar cheese. I used a marbled rye/pumpernickel that I cut into rounds with a biscuit cutter. Toasted my bread under the broiler on both sides and topped with the sausage mixture. Added a bit more cheese and popped them back under the broiler to melt a bit. Very good and a little spicy from the hot sausage I used. I preferred using real cheese vs. the processed sauce, which I never buy.
Very rich, but tasty. Grocery didn’t have the small pieces of cocktail rye bread, but did have unsliced pumpernickel buns, which I cut up into 24 slices.
Made them for a happy hour get together, they were a hit! My husband said he could of eaten them all but didn’t want to look like a pig 🙂
I make these but my recipe calls for Jimmy Dean regular or hot sausage, 1# velveeta and crushed red pepper. My version is loved by all and most love it w/fritos. These are so good and thank you for sharing your recipe.
Easy and good!
Just as I remembered them!
I love these things at parties and keep trying to find a recipe that I like to make them myself. I can’t seem to find the right recipe. Maybe it’s my choice of cheese? When I read “process cheese sauce” I read that as “melt Velveeta”. Somehow, these always taste like sausage and Velveeta, not a blended flavor that tastes good. Also, as the Velveeta cools, these turn hard as a rock and have an unpleasant texture. I will keep looking.
I love these things at parties and keep trying to find a recipe that I like to make them myself. I can’t seem to find the right recipe. Maybe it’s my choice of cheese? When I read “process cheese sauce” I read that as “melt Velveeta”. Somehow, these always taste like sausage and Velveeta, not a blended flavor that tastes good. Also, as the Velveeta cools, these turn hard as a rock and have an unpleasant texture. I will keep looking.
These are absolutely great for a quick appetizer. I myself use velveeta and make a double recipe, then freeze on a cookie sheet. Pop into freezer bags to have them available anytime, putting them from freezer to under broiler for a few minutes. Delicious