Common Questions
What are hanky pankies made of?
Classic hanky pankies are made with browned sausage and ground beef mixed with Velveeta and Worcestershire sauce, then spooned onto rye cocktail bread and baked until hot and bubbly.
Can I make hanky pankies without ground beef?
Yes. You can do all sausage if you want them richer and a little spicier. Use the same total amount of meat and drain off any excess grease after browning.
What kind of sausage should I use?
Regular pork breakfast sausage is the vintage standard. If you like heat, use hot sausage or add a pinch of cayenne. Turkey sausage works too. It is often leaner, so you might not have much fat to drain, but still remove any excess grease if you see it.
Can I use cheddar instead of Velveeta?
You can, but the texture changes. Velveeta melts silky and stays spreadable. If you want to use cheddar, add 2 to 3 ounces of cream cheese or a splash of milk to help it melt smoothly, and keep the heat low while stirring.
Do I need to bake them, or can I serve the topping warm with bread?
Baking is what turns them into a proper party bite with crisp edges. If you want a dip vibe, keep the mixture warm in a slow cooker and let people spoon it onto toasted rye, but the classic is baked.
Why is my topping greasy?
Usually it is un-drained meat. Brown thoroughly, then drain well. If it still looks oily, blot the cooked meat briefly with paper towels before adding the cheese.
What if I cannot find cocktail rye?
No problem. Use sliced rye and cut it into 2-inch squares (or whatever feels “party bite” sized). Bake time is about the same, just keep an eye on the edges so the bread toasts without drying out.
