Cooked sausage, Velveeta cheese (or, for the squeamish, feel free to use this home made – but still wicked-fine-for-melting substitute), and a bit of seasoning, spread on top of a cocktail-sized slice of pumpernickel bread, topped (the way we like it) with a pickled jalapeño nacho slice, then baked to an ooey, gooey goodness.
Now THAT’s a munchie!
•1 lb mild pork breakfast sausage
•1 lb hot pork breakfast sausage
•1 lb Velveeta, cut into cubes
•2 tbsp Worcestershire sauce
•2 tsp oregano
•Party Pumpernickel bread
(look for it by the deli counter)
•Jalapeño nacho slices (optional)
Heat oven to 350º.
Stir the sausage together with the cubed cheese, Worcestershire, and oregano in a ‘wave-safe bowl, then pop into the ‘wave to melt the cheese; I do two minutes to start, then remove the bowl and stir, then back in for a minute at a time, stirring after each, until the mixture is the way I like it.
Arrange the pumpernickel on a large foil-lined baking sheet, then top each slice with a bit of the sausage and cheese mixture.
Here’s where stuff gets interesting.
You are good to go at this point; pop this tray of goodness into the oven for ten minutes, then remove, arrange on a platter and serve to your happy guests.
Most of our local friends feel themselves quite ill-used if I haven’t added a slice (or two) of hot pickled jalapeño on top o’ the sausage before baking. Go by your tastes and your guests. I love these little peppers on top of just about anything, and our local crowd mostly agrees; but they might could be a bit strong for more mild-mouthed folk.
You may also, if you like, make these ahead of time – up to topping the bread with the sausage mixture – on a large platter, then freeze until firm and transfer to freezer bags to pull out when needed. Top the frozen sausage mixture with the jalapeño and bake for twenty minutes instead of ten for fresh.
It’s all good, and it’s your call.