If you grew up in the Midwest, specifically around Cincinnati, or attended potlucks in the South, you know exactly what this is. Depending on where you live, it’s the Best Hanky Panky recipe or the famously named Polish Mistakes. Regardless of the title, the result is the same: a bubbling, savory, addictive mixture of spicy sausage, ground beef, and cheesy goodness atop a crisp slice of party rye.
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This Traditional Hanky panky recipe is the undisputed king of Super Bowl parties, holiday buffets, and family gatherings. It’s “ugly delicious” comfort food at its finest. While trendy appetizers come and go, this classic endures because it is incredibly easy to make in bulk and satisfies that deep craving for salty, cheesy indulgence.
What is Hanky Panky (or Polish Mistakes)?
Let’s clear up the confusion immediately. What is a hanky panky made of? In the culinary world, it is a hot appetizer consisting of ground beef, hot pork sausage, and processed cheese loaf (Velveeta), seasoned with Worcestershire sauce. This “meat paste” is spread onto small slices of cocktail rye bread and baked until the edges are toasted and the top is molten.
Where did Hank Panky appetizer originate? It is widely considered a Cincinnati creation, popular since the 1960s. However, many families know this exact dish as Polish Mistakes, a name that likely originated from a happy accident in the kitchen that resulted in a delicious outcome.
Note: Do not confuse this with the drink. What is in a Hanky Panky cocktail? That is a mix of gin, sweet vermouth, and Fernet-Branca. If you are here for the gin, you’re in the wrong place—though a strong drink pairs perfectly with these heavy snacks!
Where to Buy Cocktail Rye Bread
One of the biggest hurdles for this Hanky panky recipe easy preparation is finding the bread. You need “Cocktail Rye” or “Party Pumpernickel.”
- Don’t check the bread aisle: In most major grocery stores (Kroger, Publix, Walmart), these small loaves are not in the standard bread aisle.
- Check the Deli: You will almost exclusively find them in the Deli section, usually on a display near the fancy cheeses or crackers.
- Seasonal Availability: During the holidays (Thanksgiving through Super Bowl), they are abundant. In the summer, they can be scarce. If you can’t find them, you can cut standard rye bread into quarters, though the texture won’t be quite as dense and crunchy.
Ingredients and Flavor Boosters
The core of a Hanky panky recipe with Worcestershire is the interplay between the spicy sausage and the creamy cheese.
- The Meat: We use a 50/50 split of ground beef and hot pork sausage. This balances the protein and iron content of ground beef with the necessary fat and spice from the sausage. If you are a hunter, this is a fantastic way to use game meat. You can easily swap the beef for ground venison for an earthier, leaner variation.
- The Cheese: Velveeta is non-negotiable for the authentic texture. It melts smoothly without separating.
- The Bread: Using dark rye or pumpernickel adds depth. Plus, you get the slight benefits of choosing whole grains to offset the richness of the topping.
Ingredients
- 1 lb Ground Beef
- 1 lb Hot Pork Sausage (e.g., Jimmy Dean)
- 1 lb Processed Cheese loaf (e.g., Velveeta), cubed
- 1 tsp Worcestershire Sauce
- 1 package Cocktail Rye or Party Pumpernickel Bread
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium-high heat, brown the ground beef and pork sausage together until fully cooked. Drain the excess grease well.
- Reduce heat to low. Add the cubed processed cheese and Worcestershire sauce to the skillet.
- Stir continuously until the cheese is completely melted and combined with the meat mixture. Pro-Tip: Let the mixture cool for 10 minutes before spreading to prevent soggy bread.
- Arrange the cocktail rye bread slices on a large baking sheet.
- Spoon approximately 1 tablespoon of the meat and cheese mixture onto each slice of bread.
- Bake for 10-15 minutes, or until the cheese is bubbly and the bread is crispy at the edges.
- Serve warm. (Make-ahead tip: Arranged slices can be frozen on trays before baking and baked directly from frozen, adding a few minutes to the cook time.)
How to Avoid Sogginess (Pro-Tips)
The number one complaint with Polish Mistakes is that the bread gets soggy. Here is how to fix that:
- Drain the Grease: You must drain the meat very well before adding the cheese.
- The Cooling Trick: This is the secret. Once your meat and cheese mixture is melted, let it cool for 10-15 minutes before spooning it onto the bread. If you put boiling hot grease onto porous bread, it soaks in immediately. If the mixture is semi-solid (warm), it sits on top of the bread, allowing the bread to toast in the oven.
Can I Freeze Hanky Panky? (The Ultimate Party Prep)
Yes! This is the primary reason this is the ultimate party food. You can prep hundreds of these weeks in advance.
- Freeze BEFORE Baking: Make the mixture, spread it on the bread, and arrange the slices on a baking sheet. Place the entire sheet in the freezer for 1 hour until the toppings are frozen solid.
- Storage: Once frozen, toss them into a large Ziploc bag.
- Baking from Frozen: When guests arrive, place the frozen pieces on a baking sheet and bake at 350°F. You will just need to add about 3-5 extra minutes to the cook time.
How to Make Hanky Panky in the Air Fryer
Competitors often ignore this, but the Air Fryer is actually the best way to cook small batches of Polish Mistakes.
- Preheat Air Fryer to 350°F.
- Place 6-8 pieces in the basket (do not overlap).
- Air Fry for 5 to 7 minutes.
- The convection air makes the rye bread significantly crispier than a standard oven.
Serving Suggestions and Pairings
This Hanky panky recipe Velveeta style is heavy. It’s rich, salty, and savory. You need to balance your party table.
- Contrast with Acid: Serve a bright, acidic side like black bean and corn relish. The lime juice and fresh veggies will cut right through the heavy cheese flavor.
- Vegetarian Options: Since this is a meat-heavy dish, offer a substantial vegetarian alternative like a hot artichoke spinach and white bean dip.
- The Morning After: If you indulge too much, maybe plan for a lighter lunch the next day, like a healthy lentil soup.
While we aren’t counting calories at a Super Bowl party, it is good to be mindful of the health effects of high sodium consumption. These are salty snacks! Also, while the world buzzes about weight management trends like Japanese Mounjaro, tonight is about pure comfort food—just enjoy it in moderation.
Finally, finish the night with something sweet and cooling, like a strawberry banana milkshake to soothe the palate after the spicy sausage.
Variations
- Hanky Panky Dip: Skip the bread! Keep the mixture in a slow cooker and serve it as a Hanky Panky dip with sturdy tortilla chips or baguette rounds.
- No Velveeta? If you need a Hanky panky recipe without Velveeta, make a béchamel sauce (butter, flour, milk) and melt in sharp cheddar and cream cheese. It won’t be as smooth, but it works.
- Vegan: For a Vegan Hanky Panky recipe, use plant-based sausage crumbles and a high-quality vegan melting cheese.
Frequently Asked Questions
What is the recipe for Hanky panky?
The core recipe is equal parts ground beef, hot sausage, and processed cheese, melted together and baked on cocktail rye bread.
What is a hanky panky made of?
It is primarily made of ground meat (beef and pork), processed cheese (like Velveeta), Worcestershire sauce, and rye bread.
What is in a Hanky Panky cocktail?
The cocktail contains gin, sweet vermouth, and Fernet-Branca. It is unrelated to this appetizer.
Why are they called Polish Mistakes?
The origin is anecdotal, but it is believed to be a “mistake” recipe created by a caterer or home cook that turned out delicious, becoming a staple in Southern and Midwestern households.
Best Hanky Panky Recipe
Ingredients
- 1 lb Ground Beef
- 1 lb Hot Pork Sausage e.g., Jimmy Dean
- 1 lb Processed Cheese loaf e.g., Velveeta, cubed
- 1 tsp Worcestershire Sauce
- 1 package Cocktail Rye or Party Pumpernickel Bread
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium-high heat, brown the ground beef and pork sausage together until fully cooked. Drain the excess grease well.
- Reduce heat to low. Add the cubed processed cheese and Worcestershire sauce to the skillet.
- Stir continuously until the cheese is completely melted and combined with the meat mixture.
- Arrange the cocktail rye bread slices on a large baking sheet.
- Spoon approximately 1 tablespoon of the meat and cheese mixture onto each slice of bread.
- Bake for 10-15 minutes, or until the cheese is bubbly and the bread is crispy at the edges.
- Serve warm. (Make-ahead tip: Arranged slices can be frozen on trays before baking and baked directly from frozen, adding a few minutes to the cook time.)
