Thursday, February 11, 2016

Hanky Pankies Appetizers

Hanky Pankies Appetizers - an old school party food, made with a mixture of sausage and beef, seasonings and cheese on tiny party bread.

Hanky Pankies Appetizers

In the world of my favorite old school appetizers, these Hankie Pankies are right up there in the category some folks call "trash" food as 7-Layer Mexican DipSausage Balls, Chex Mix and Rumaki. I made these for our Super Bowl party and oh my goodness they are soooo good y'all!

I actually drafted the recipe to the blog years ago and have made them several times, but just never got around to publishing them for some reason. One thing is for sure - there are just not a lot of ways to photograph these little bites of deliciousness to make them look pretty, but heck... the taste sure makes up for it.


I have seen these little treats called any number of things over the years - Sausage Breads, Sausage and Rye Bread Bites, Scooby Snacks, Three Pounders, Polish Mistakes, Hot Cheese Delights, Party Pizza Ryes and some other, well... colorful names, but I've known them as Hanky Pankies since they were first introduced to me somewhere back in the late-70s.

Hanky Pankies are traditionally made with a pound of ground beef, a pound of raw pork sausage and a pound of Velveeta, hence the aforesaid name of Three Pounders, and are usually served on some kind of party bread, though they're good on soft dinner rolls or slider buns too.

Rarely was much else included. I like using a combination of beef and breakfast sausage, or breakfast and Italian sausage, because it's much more flavorful than plain ground pork. I also add in a little sauteed onion plus some red bell pepper for color. You can use other cheeses of course, but I'm still partial to the traditional Velveeta myself. They just don't seem to taste the same without it otherwise.


Nostalgic and well loved, these are a great warm cocktail bite for any party or gathering and they're guaranteed to be gobbled up. They are fantastic straight out of the oven, so do a tray at a time and keep them circulating if you can, but they're mighty good at room temperature too if you'd rather do them all at once. If you don't need so many, the recipe halves nicely.

Here's how to make them.



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Posted by on February 11, 2016

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