20-30 Pieces - Allow at least 2 per person
breakfast hot pork sausage chub (jimmy dean)
loaf mini party bread, rye, pumpernickel, white, or baguette rounds
1In skillet on medium high heat brown pork sausage and ground meat until it is no longer pink. Remove meat to drain on paper towels and discard grease. Wipe out skillet with paper towels.
2Return meat to skillet and add Velveeta, granulated garlic & onion, worcestershire, oregano, salt & peppers and 1 tsp Tobasco. Heat until cheese melts, stirring often.
3Taste for seasoning and add Tobasco as desired. This is supposed to be a spicy meat/cheese mixture but you can make it according to your taste.
Spread on cocktail bread slices or baguette rounds.
4To Freeze; place un-baked pieces, in a single layer, on a waxed or parchment paper lined baking sheet and freeze. Store in Zip-Lock bags in freezer until ready to use.
5From Fresh - bake at 325* F for 7-10 minutes until hot and bread toasts.
From Frozen - bake at 325* F for 15-20 minutes until hot and bread is toasted.
These can be frozen in single layer on baking sheets then put into Zip Lock bags until ready to use.
We like these spicy, but you can make them as spicy or mild as you like.
Recipe can be doubled or tripled as needed.
Put the mixture on Slider Buns and you instantly have another appetizer called White Trash Sliders. The mixture is also delicious as a "White Trash" Dip.
Originally Posted: Mon, Jan 20, 2014