Hot Sausage & Rye


  • 1 lb ground beef (I use ground round)
  • 1 lb “hot” Italian sausage
  • 1 box Mexican Velvetta
  • 1 small onion, chopped
  • 1 pkg cocktail rye bread
  1. Cook beef, sausage and onion in a large skillet
  2. Drain fat
  3. Add a pinch of red pepper flakes (optional) for a little more ‘kick’ and a dash of garlic salt
  4. Add slices of the cheese to the meat mixture, stirring frequently so mixture doesn’t burn
  5. Take a tablespoon of meat mixture, and spoon onto the rye breads
  6. Put on cookie sheet and cook 10 minutes in 350° oven


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