"Polish Mistakes" (Savory Sausage Cheese Bites)
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. These were always known to me as Polish mistakes. Then I married a part Polish man, and it just tastes funnier! And, no, I have no idea why they're are named this. They are no mistake!
In a large skillet or pot, cook meats and drain. Add in sauces and ketchup. Then melt in cheese cubes. Remove from stove and let it cool and thicken for a few minutes. Place rye bread (or other choice) on a parchment lined baking tray, then spoon cheesy meat over rye bread. Spread to the edges.
1 lb Sage Ground Pork Sausage (cooked, drained, crumbled)
1 lb Ground Beef (cooked, drained, crumbled)
2 Tbsp ketchup
Ingredients include Sausage and Beef, sauces and Velveeta cheese. I have often used Jimmy Dean Sage Pork Sausage, but you can use any pork sausage and add seasonings of sage, salt, pepper and any sweetener while cooking to avoid the corn syrup and MSG in JD's version.
We typically make these on a large rye or pumpernickel bread, and serve as a main dish. I've also made these on gluten free bread. 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.
In a large skillet or pot, cook meats and drain. Add in sauces and ketchup. Then melt in cheese cubes. Remove from stove and let it cool and thicken for a few minutes. Place rye bread (or other choice) on a parchment lined baking tray, then spoon cheesy meat over rye bread. Spread to the edges.
Bake in oven at 350*F for 8-10 minutes or until cheese bubbles. Serve immediately or cooled.
RECIPE BELOW
"Polish Mistakes" (Savory Sausage Cheese Bites)
from MichalekKitchen.blogspot.com
makes 40-45 appetizer servings
1 lb Sage Ground Pork Sausage (cooked, drained, crumbled)
1 lb Ground Beef (cooked, drained, crumbled)
2 Tbsp ketchup
½ tsp Worcestershire sauce
¼ tsp hot pepper sauce (Tabasco)
1 lb Velveeta Cheese, cubed
1 pkg Cocktail Rye Bread
¼ tsp hot pepper sauce (Tabasco)
1 lb Velveeta Cheese, cubed
1 pkg Cocktail Rye Bread
*Alternatively, use large pumpernickel, rye or gluten free bread for larger servings
In a large skillet or pot, cook meats and drain. Add in sauces and ketchup. Then melt in cheese cubes. Remove from stove and let it cool and thicken for a few minutes. Place rye bread (or other choice) on a parchment lined baking tray, then spoon cheesy meat over rye bread. Spread to the edges. Bake in oven at 350* for 8-10 minutes or until cheese bubbles. Serve immediately or cooled.
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