1 lb Lean ground beef 1 lb Velveeta cheese
1 lb Jimmy Dean hot sausage 2 pk Pepperidge Farm party rye

Fry the beef and hot sausage and drain excess fat. Melt the cheese.
Mix the ground beef, sausage and melted cheese. Let it cool. Spread
the mix on the rye bread. Freeze on a cookie sheet. Put into plastic
bags. Thaw. Bake at 350’F. for 15 minutes. Serve hot.

Yields
8 servings

Serving I deals

🥪 Breakfast or brunch — rye toast with sausage, eggs, and cheese.
🍽️ Lunch — open-faced rye sandwiches with sausage, mustard, onions, or sauerkraut.
🌭 Dinner — sausage served with rye bread alongside sauerkraut, potatoes, or roasted vegetables.
🎉 Parties or appetizers — small slices of rye bread topped with sausage, cheese, and mustard.
🇩🇪 German/Eastern European-style meals — rye bread and sausage are commonly paired with mustard, pickles, sauerkraut, and other hearty sides.