Hanky Panky Appetizers Recipe

Hanky Panky appetizers might just be one of those recipes that fly under the radar until you’ve had a bite—and then you’re hooked. For me, these little cheesy, meaty bites always remind me of family get-togethers and holiday parties. I first encountered them at a potluck, and I couldn’t get enough. There’s something nostalgic and comforting about them—maybe it’s the combination of Velveeta cheese (yes, Velveeta!) and ground sausage that makes it feel like a retro guilty pleasure. The best part? They’re ridiculously easy to make, and they’re the perfect appetizer for feeding a crowd.

this RECIPE

A bite of nostalgia 🧀

One year, my aunt brought these Hanky Pankies to our Christmas Eve gathering, and the moment that platter hit the table, it was over—no one could stop snacking on them. I remember the golden-brown edges of the rye bread and the gooey, cheesy topping packed with spicy sausage flavor. I’d never seen these appetizers before, but it was love at first bite. There’s something about the salty, creamy, and just-a-little-spicy mixture that’s utterly irresistible.

What’s funny is that when I asked for the recipe, I was half-expecting some complex dish. Instead, it’s a simple five-ingredient wonder that you can whip up in no time! You know a recipe is golden when it stays in the family rotation, and to this day, Hanky Pankies make an appearance at nearly every holiday gathering.

A retro recipe with roots

Hanky Panky appetizers hail from the Midwest and have been around for decades, often making their way to football parties, potlucks, and holiday gatherings. They became especially popular in the 1970s, thanks to the simplicity of combining store-bought ingredients like Velveeta and sausage. Though this dish may not have the most refined culinary roots, it’s one of those practical, delicious appetizers that just works.

The funny name? It likely comes from the fact that these appetizers have a little “kick” from the hot sausage, but who knows—maybe someone just thought it sounded fun! Over the years, this recipe has barely changed, though you might see a few variations with different seasonings or types of bread.

Let’s talk ingredients: the cheesy, meaty magic

The beauty of Hanky Pankies is in their simplicity. Here’s a closer look at the main players:

• Ground beef & hot sausage: The combination of mild ground beef and spicy ground sausage creates the perfect balance of flavor. If you’re not into heat, you can swap the hot sausage for a mild version, but honestly, the spicy kick is what makes these appetizers stand out.
• Velveeta: Okay, I know Velveeta can be polarizing. But for this recipe, it’s a must. It melts beautifully and creates that creamy, gooey texture that other cheeses just can’t replicate. If you’re looking for a swap, I’d say try a combination of cream cheese and shredded cheddar—but be prepared for a different texture.
• Worcestershire sauce: This adds a savory depth of flavor, rounding out the richness of the meat and cheese. I’ve occasionally swapped it out for soy sauce in a pinch, and while the flavor changes slightly, it still works well.
• Oregano & garlic salt: These are the simple seasonings that bring everything together. The oregano gives the appetizer a slightly earthy note, and the garlic salt adds that classic savory punch.
• Party rye bread: These tiny rye slices are the perfect vessel for the cheesy meat mixture. The bread crisps up beautifully under the broiler, and the slight tang of rye adds a lovely contrast to the rich topping. If you can’t find party rye, use any small, sturdy bread like baguette slices.

Kitchen gear: what you need (and what you can totally skip)

This recipe doesn’t require much in the way of special tools, which makes it even better for a quick appetizer. Here’s what you’ll need:

• A large skillet: You’ll need a good-sized skillet to brown the beef and sausage together. Make sure it’s big enough so you can stir in the Velveeta without too much trouble.
• Baking sheet: You’ll line your baking sheet with rye bread and then broil or bake the appetizers right on top. If you don’t have a baking sheet, you can use any oven-safe tray.
• Broiler or oven: A broiler is the fastest way to get that crispy, bubbly top on these Hanky Pankies, but if you don’t want to mess with it, the oven works just as well. Just keep an eye on them!

Step-by-step: my foolproof method (and a few hard-learned lessons)

Here’s how to make Hanky Panky appetizers like a pro:

1. Cook the meat: Start by browning the ground beef and hot sausage in a large skillet over medium heat. Use a spatula or wooden spoon to break the meat into small pieces as it cooks. This is important so that every bite of your appetizer has a little bit of everything! Once the meat is fully browned (no pink left), drain off most of the grease. I’ve made the mistake of skipping this step before, and let me tell you, greasy Hanky Pankies aren’t great.
2. Add the cheese: Cut the Velveeta into cubes and toss them into the skillet with the cooked meat. Stir constantly until the cheese melts into a creamy, smooth sauce. This might take a few minutes, so don’t rush it! You want it fully combined.
3. Season: Stir in the Worcestershire sauce, oregano, garlic salt, and regular salt. This is where the magic happens—taste the mixture and adjust the seasonings if you need more oomph.
4. Prep the bread: Line your baking sheet with party rye slices, and then use a tablespoon or small scoop to pile about two tablespoons of the meat mixture onto each slice. Don’t worry if it looks a little messy—once it broils, it’ll all come together.
5. Broil (or bake): If you’re using the broiler, pop the baking sheet under it for about 2-3 minutes. Keep an eye on it—you want the cheese mixture to bubble and the edges of the bread to crisp up without burning. If you’re more comfortable baking, go ahead and bake at 350°F for 15-18 minutes. Either way, these little bites will turn out golden and delicious.
6. Garnish and serve: If you’re feeling fancy, sprinkle some fresh or dried parsley over the top before serving. It adds a nice pop of color and a hint of freshness.

Variations & tweaks to try

This recipe is a perfect canvas for experimentation, and I’ve tried a few variations over the years:

• Gluten-free: Swap the rye bread for gluten-free bread, or try using small polenta rounds or sweet potato slices as the base for a naturally gluten-free version. Both work surprisingly well!
• Vegetarian: You can easily make this vegetarian by using a meat substitute like Beyond Beef or Impossible Sausage. I’ve tried it with Beyond Meat and was pleasantly surprised—it still had that hearty, savory flavor.
• Seasonal twists: In the fall, I like to add a pinch of smoked paprika and a sprinkle of pumpkin seeds for a cozy, autumnal feel. You can also try adding some finely chopped bell peppers or jalapeños for extra crunch and heat.
• International flair: For a fun twist, swap the oregano for cumin and chili powder, and top the appetizers with a dollop of guacamole or sour cream for a Tex-Mex spin.

How to serve these for a crowd

If you’re hosting, these Hanky Pankies are a dream to serve. They look great on a large platter, and you can garnish them with parsley for a pop of green. Pair them with a fresh green salad or a tray of raw veggies to balance out the richness. Another idea? Serve them alongside a simple tomato soup for a heartier offering—like a grown-up version of grilled cheese and tomato soup!

Drinks to match

For drink pairings, I like to keep things simple. A crisp pilsner or lager works perfectly to cut through the richness of the cheese and sausage. If wine is more your style, go for a zesty Sauvignon Blanc or a dry rosé. Both have enough acidity to balance the bold flavors of the Hanky Pankies. And if you’re serving these at a brunch event, a Bloody Mary with its savory, spicy kick is a natural match!

Storing and reheating leftovers

Got leftovers? Hanky Pankies store really well. Just pop them in an airtight container and refrigerate for up to 3 days. To reheat, place them back on a baking sheet and bake at 350°F for about 8-10 minutes, or until they’re warmed through. If you’re in a hurry, the microwave works too—just know that the bread might lose some of its crispness.

Scaling the recipe for more (or fewer) servings

This recipe makes a pretty big batch, but you can easily scale it up or down depending on your needs. If you’re making a smaller batch, halve the ingredients (or freeze the extra cheese and meat mixture for future use). If you’re feeding a large crowd, simply double everything, but be sure to cook the meat in batches so it browns evenly.

Encouragement to get cooking

Honestly, once you try these Hanky Pankies, I bet they’ll become a staple in your appetizer rotation. They’re easy, satisfying, and a little bit indulgent—in the best way. So grab some rye bread, brown up that sausage, and get to it! Trust me, your guests will be coming back for more.

Frequently Asked Questions

1. Can I make Hanky Pankies ahead of time?
   Absolutely! You can prep the meat and cheese mixture ahead of time and store it in the fridge. When you’re ready, just assemble and broil them fresh.
2. Can I freeze these?
   Yes, the meat and cheese mixture freezes well. Just thaw it overnight in the fridge, then spread on the rye bread and bake.
3. Can I use a different kind of bread?
   Definitely. While rye bread adds a unique flavor, you can use baguette slices, pumpernickel, or even small slices of sourdough.
4. What can I use instead of Velveeta?
   Cream cheese and shredded cheddar work as a substitute, though the texture will be slightly different.
5. How spicy are Hanky Pankies?
   They have a mild kick from the hot sausage, but you can always use mild sausage or reduce the amount of hot sausage to control the heat.

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