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Hanky Pankys

These are quick, easy & sure to be crowd-pleasers! They go by many names but here in Ohio they are commonly known as Hanky Pankys! Best of all you can serve this appetizer in a variety of ways- they are easily made into individual appetizers or you can place the mixture into a crock-pot and serve with tortilla chips.  


  • 1 lb Winner’s Meats Bulk Italian Sausage
  • 1 lb Winner’s Ground Beef
  • 1 small box of Velveeta Cheese- cubed
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½-1 teaspoon red pepper flakes (may be omitted)
  • 1 loaf party rye or pumpernickel bread 


  1. Preheat oven to 400 degrees.
  2. In a large skillet cook your ground beef and sausage until done (no pink) and crumble.
  3. Once meat is fully cooked, drain in strainer to remove excess grease. After draining, add the meat mixture back to the skillet.
  4. Add Worcestershire sauce, garlic powder and Velveeta cheese to mixture & stir until cheese is thoroughly melted. Remove from heat. 
  5. On a parchment paper lined cooking sheet, place the party rye side by side. (Pumpernickel or rye bread cut in halves may be used if party rye bread is not available).
  6. Spread a large tablespoon of the Hanky Panky mixture on top of each party rye and bake at 400 degrees until the bread "toasts" and the meat and cheese mixture slightly bubbles.
  7. Serve immediately.


*Substitutions – For milder flavored Hanky Pankys use Winner’s Meats Sweet Italian Sausage instead of Winner’s Italian Sausage. For a spicier version, use our regular Italian sausage & add ½-1 teaspoon red pepper flakes to the mix.

This recipe can easily be served as a dip by adding the cooked mixture to a crock-pot and serving it with your favorite tortilla or snack chips. Keep crock-pot setting on warm, stirring occasionally. This can be a Gluten-Free recipe if you omit the party rye & make sure your Worcestershire sauce & snack chips are gluten-free! Or make it a gluten free meal by using the topping on baked potatoes!

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