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Delicious Sausage Squares

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Ingredients

Adjust Servings:
1 loaf miniature party rye rounds or 1 loaf rye cocktail bread
1 lb ground round
1 lb hot bulk breakfast sausage or 1 lb mild bulk breakfast sausage (depending on taste, we like mild)
3/4 lb velveeta mexican cheese (hot or mild, depending on taste, we usually use hot)

Nutritional information

92.7
Calories
65 g
Calories From Fat
7.3 g
Total Fat
3.1 g
Saturated Fat
24.3 mg
Cholesterol
218.5 mg
Sodium
0.8 g
Carbs
0 g
Dietary Fiber
0.7 g
Sugars
5.5 g
Protein
24g
Serving Size

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Delicious Sausage Squares

Features:
    Cuisine:

    This is very, very close to the recipe that I posted on August 14, 2004, #97851. We love them but you do taste the rye bread. My recipe calls for a few spices that jazz the recipe up some.

    • 65 min
    • Serves 40
    • Easy

    Ingredients

    Directions

    Share

    Delicious Sausage Squares, I had never, ever liked rye bread until I tried these appetizers a decade and a half ago My husband grew up with them and therefore I inherited the recipe! They are so good, we have a meal made up of just these whenever I make a batch They are always the first to go at any get-together Hope you like them!, This is very, very close to the recipe that I posted on August 14, 2004, #97851 We love them but you do taste the rye bread My recipe calls for a few spices that jazz the recipe up some , I had never, ever liked rye bread until I tried these appetizers a decade and a half ago My husband grew up with them and therefore I inherited the recipe! They are so good, we have a meal made up of just these whenever I make a batch They are always the first to go at any get-together Hope you like them!


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    Steps

    1
    Done

    Have Wax Paper Cut to Shape and Layed Out on a Couple of Cookie Sheets If You Plan to Freeze the Squares, Otherwise Leave the Sheets Bare.

    2
    Done

    Lay as Many Slices of Party Rye's as You Can on a Cookie Sheet Without Overlapping the Edges of the Sheet or Totally Crowding the Bread (within 1/8" of Each Other Is Fine).

    3
    Done

    Cube Velveeta Into 1" Squares.

    4
    Done

    Brown Beef and Sausage in Large Skillet Till Just Done and No Longer Pink.

    5
    Done

    Drain When Done If Needed.

    6
    Done

    Stir Velveeta Cubes Into Meat Until Melted and Thoroughly Combined.

    7
    Done

    Turn Heat Off and Place a Tablespoon of Meat Mixure on Each Slice of Party Rye, Making Sure to Smooth It Evenly Over Every Slice.

    8
    Done

    Place Each Square Back on Bare Sheet or Waxed Lined Depending on Whether You're Going to Freeze Them or Not.

    9
    Done

    You Must Work Quickly as the Mixture Tends to Stiffen Up After About 5 or So Minutes.

    10
    Done

    If the Mixture Does Stiffen Up, Place Back Over Medium Heat, Stirring Constantly, Until Melted Again, Then Remove from Heat as Before.

    11
    Done

    Repeat This as Needed Anytime the Mixture Stiffens, Until You're Done Topping All the Rye Squares (should Only Need to Do This Once or Maybe Twice at Most, Depending on How Liberal You Are Putting the Sausage Mixture on Each Square).

    12
    Done

    When Done Topping Squares, Place Them on a Bare Baking Sheet and Broil Them in the Oven 5" from the Heat Until Starting to Just Darken on the Tops and Edges.

    13
    Done

    or Freeze Them on the Cookie Sheets and Then Transfer to Freezer Bags (with Pieces of Wax Paper Between Each Layer).

    14
    Done

    *note*to Heat from Frozen: Remove Desired Amount from Freezer and Let Defrost on Paper Towels For 10-15 Minutes.

    15
    Done

    Then Broil as Directed Above, Only 6-7" from Heat.

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    Matthew Brooks

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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