When I learned how to make these with my mom with a French Canadian - English ancestry, it was simply one of my favorite, savory, open top sandwiches. Then I married a part Polish man, and it just tastes funnier!We typically make these on a large rye or pumpernickel bread, and serve as a main dish. But they make a great appetizer for parties and holiday spreads if you can find those little cocktail rye breads. I often find them near the artisan breads by the grocery bakery. Either way, num! Every bite I can't help but want another.
Cook meats, adding in sauces and ketchup. Then melt over with cheese cubes. Let it cool and thicken a bit, then spoon over rye bread. Bake in oven at 350* for 8-10 minutes or until cheese bubbles. Serve immediately or cooled.
Polish Mistakes (Savory Sausage Cheese Bites)
makes 40-45 appetizer servings
1 pkg Jimmy Dean Sage Sausage (cooked, drained and crumbled)
1 lb Ground Beef (cooked, drained, crumbled)
½ tsp Worcestershire sauce
¼ tsp hot pepper sauce
2 Tbsp ketchup
1 lb Velveeta Cheese, cubed
1 pkg party rye bread (or use larger rye/pumpernickel bread for a main course)
makes 40-45 appetizer servings
1 pkg Jimmy Dean Sage Sausage (cooked, drained and crumbled)
1 lb Ground Beef (cooked, drained, crumbled)
½ tsp Worcestershire sauce
¼ tsp hot pepper sauce
2 Tbsp ketchup
1 lb Velveeta Cheese, cubed
1 pkg party rye bread (or use larger rye/pumpernickel bread for a main course)
Cook meats, adding in sauces and ketchup. Then melt over with cheese cubes. Let it cool and thicken a bit, then spoon over rye bread. Bake in oven at 350* for 8-10 minutes or until cheese bubbles. Serve immediately or cooled.
*And, no, I have no idea why they're are named this. They are no mistake!
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