I think the first time I had these bites was way back in 2011 at our neighbors Christmas Party! Obviously, they made an impression since I remembered them and recently took them to a work potluck. These are a breeze to put together and remind me of a take on biscuits and gravy.
They are brought up a notch with spicy meat, fresh parsley, rye bread and parmesan cheese. I have seen recipes using Velveeta and just no. Not on this one. Krause’s sells lovely kinds of Parmesan in the cheese case. Don’t miss it.
Hanky Panky Bites based on the recipe from my great neighbor, Faye, and Michael Symon on The Chew.
- 1 pound Spicy Italian Sausage
- 2 tablespoons Reserved Fat From Pan
- 2 tablespoons Flour
- 2 cups Milk
- 1/2 cup Grated Parmesan
- Fresh cracked black pepper
- 1/2 cup Parsley (chopped)
- 8-10 full slices of fresh Rye bread, toasted and cut into fours
In a large skillet, sauté the sausage until cooked through, about 5-10 minutes, breaking into small chunks. When cooked drain and set aside reserving 2 tablespoons of the fat.
Whisk the flour into the reserved fat followed by the milk. Continue to whisk until sauce comes to a boil and begins to thicken. Add the grated parmesan, pepper and parsley and whisk until the cheese is melted. Add the cooked sausage and stir to combine. Serve immediately on toasted rye bread. Or, keep in a Crock Pot and serve that way. Garnish with more chopped parsley if you wish.
Make a roux with the leftover fat and flour.
Add milk and bring to a boil. This will thicken up very nice and quickly.
Serve immediately on toasted rye bread. Or, I made mine the night before and took it to work in the Crock Pot. I just heated it up and served on the toasted bread there. It worked great.
Enjoy this easy and pleasing appetizer!