What is hanky panky made of?
A classic version is a mix of ground sausage, Velveeta, and Worcestershire sauce, spooned onto cocktail rye bread and baked until hot and bubbly. Another very traditional take uses a 50/50 mix of ground beef and pork sausage for a slightly meatier, less “sausage-forward” flavor.
Should I use breakfast sausage or Italian sausage?
Most people mean breakfast-style pork sausage (mild or hot) for hanky panky. Italian sausage works, but the fennel and herbs change the flavor. If you go Italian, keep the Worcestershire, and consider skipping extra garlic powder.
Can I make hanky panky without Velveeta?
You can, but the texture changes. Velveeta melts silky and stays spreadable. If you want a swap, use 8 ounces cream cheese plus 8 ounces shredded cheddar. Melt it gently with the cooked sausage, stirring often, and add a splash of milk if it gets too thick.
Do I drain the sausage?
Yes. After browning, either tilt the pan and spoon off the grease or transfer the sausage to a paper towel-lined plate for a minute, then return it to the skillet. Leaving a teaspoon or two of fat is fine, but too much can make the topping feel heavy.
Can I make the mixture ahead of time?
Yes. Cook the sausage and melt in the cheese, then cool and refrigerate in an airtight container for up to 3 days. Rewarm gently on the stove (low heat) or in the microwave in short bursts, stirring, until spreadable.
Can I freeze hanky panky?
Absolutely. It freezes best unbaked. Assemble the toasts, freeze in a single layer until solid, then bag them up. Bake straight from frozen when you need them.
What bread should I use?
The classic is cocktail rye (party rye). Pumpernickel cocktail bread also works. In a pinch, slice regular rye into small squares and toast it lightly first so it holds up.
