Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 lb hot pork sausage
  • 1 tsp Worcestershire sauce
  • 1 lb Velveeta cheese, cubed into 1-inch pieces
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.25 tsp crushed red pepper flakes
  • 12 oz cocktail rye bread

Instructions:

  1. Place a large skillet over medium-high heat. Add the ground beef and pork sausage, breaking the meat into very fine crumbles. Cook for 8 minutes until deeply browned and no pink remains.
  2. Use a slotted spoon to transfer the meat to a plate lined with paper towels. Let the grease drain for 2 minutes to ensure your topping isn't oily. Wipe the excess fat from the skillet.
  3. Return the meat to the pan over low heat. Add the 1 lb (450 g) Velveeta cubes. Stir constantly for 5 minutes until the cheese is completely smooth and glossy.
  4. Sprinkle in the 1 tsp Worcestershire sauce, 1 tsp dried oregano, 0.5 tsp garlic powder, and 0.25 tsp crushed red pepper flakes. Mix for 1 minute until the aroma of the spices blooms.
  5. Preheat your oven to 350°F (175°C). Arrange the 12 oz (340 g) cocktail rye bread slices on a large baking sheet in a single layer.
  6. Spoon about 1.5 tablespoons of the meat mixture onto each slice of bread. Spread it slightly toward the edges. Ensure the meat covers most of the bread surface to prevent the edges from burning.
  7. Place the baking sheet in the oven. Bake for 10 minutes until the bread edges are toasted and the cheese bubbles.
  8. Remove from the oven and let them sit for 3 minutes. The topping will firm up slightly, making them easier to handle and preventing burnt tongues.