Polish Mistakes

Ingredients

• 1 lb ground beef
• 1 lb ground breakfast sausage (See Chef's Notes)
• 1 lb Velveeta, cubed
• 1½ tbs Worcestershire sauce
• 2 tsp garlic powder
• 1 tsp minced onion
• 1 tsp oregano
• 1 loaf sliced Jewish cocktail rye

Directions

1. Cook Meat: In a nonstick pan, brown ground beef and sausage over medium heat. Drain well and return to the pan.
2. Melt Cheese: Add cheese cubes and seasonings. Heat over medium-low, stirring frequently, until cheese is fully melted.
3. Adjust Seasoning: Taste and season with salt, pepper, and Cajun seasoning as desired.
4. Bake: Arrange sliced bread on a baking sheet. Top each slice with 1 tbs of the cheese-meat mixture and bake at 400°F for 10 minutes.

Chef's Notes

• Hot or Italian sausage adds great flavor; if that's too strong, mild breakfast sausage works well.
• This freezes well. Freeze assembled bites on a sheet pan until solid, then transfer to an airtight freezer-safe container.
• Bake from frozen at 350°F for 20 minutes.

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