Our family tradition has been to have finger foods on Christmas Eve. This is a family favorite and I take a lot of flack if this is not part of the spread.
1 lb. medium sausage
3/4 lb. Velveeta, cubed
2 T. catsup
2 T worchestershire sauce
1 pkg cocktail rye bread
Cook sausage in skillet, breaking it up as much as you can. Drain well. Add Velveeta, catsup, and worchestershire sauce. Cook over low heat, stirring constantly until cheese melts. Spread on cocktail ryes.
Place on cookie sheet and bake 10 minutes at 350 degrees.
I use regular breakfast sausage - no funky flavors. Cocktail ryes are sold in the deli section of the grocery store. These can be made ahead of time and frozen. I just layer wax paper between the layers so they don't stick. There is no need to defrost. They cook up nice and are so yummy.
so im a little worried. i just made these, and i only used half the loaf of cocktail ryes! is that typical? i didn't think i was overloading them, but i ran out of the sausage/cheese stuff!
ReplyDeleteDon't worry. Maybe you didn't get as many as you thought, but they will taste good. This year I put my sausage in the food processor after it was cooked to break it up better. It spread easier and went further.
ReplyDeleteand they were still yummy :)
ReplyDelete