These delicious morsels are perfect for party nibbles. Rye bread is topped with a mixture of minced beef, spicy sausage and cheese sauce, before being baked to perfection.
I made these with some leftover Italian sausage and ground beef mixture I had from a lasangne. I used melted Veleveeta and left out the oregano. They were good but needed the oregano to give it a little more zip than just the meat and cheese. The cocktail rye is perfect to add a slightly sweet contrast of flavor, this gives it a little elegance and avoids the similarity to the miniature pizza type appetizer. - 31 Aug 2002 (Review from Allrecipes US | Canada)
These were really good and different. I made them for a super bowl party and they were a hit. They do need to be served while warm, because they get chewy and not too appetizing as they cool down. I would make these again. - 10 Mar 2001 (Review from Allrecipes US | Canada)
I halved the recipe and other than added a dash of garlic powder - I didn't change a thing BUT no one in my house liked these. I'm giving this a 2-star b/c they were still ediable. The oregano was too overpowering and everyone thought these tasted "weird." I really wanted to be the minority in my family and like these - but sadly, I had to agree w/ them. Sorry- wouldn't make these again. - 30 Jun 2003 (Review from Allrecipes US | Canada)