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Polish Mistakes 2 Recipe

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Ingredients
  • 1 pound sausage
  • 1 1/2 loaves bread such as Jewish rye, sourdough, pumpernickel
  • 1 package Velveeta cheese (small pkg)
Directions
Cut slices of bread into quarters. Lay them out on cookie sheet. Brown sausage like you would ground beef. When brown, chunk up cheese and add to pan with sausage. Melt on low heat. After cheese is fully melted, spoon one tablespoon of sausage-cheese mix on each square of bread. Lay cookie sheet flat in freezer overnight to set up. Bake at 450° for 8 to 10 minutes. You want the cheese to melt and the bread to somewhat toast. Can be stored in freezer bags after first night.
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Polish Mistakes 2 Recipe - Related Content

Glossary Terms
polish rye bread Glossary Term
A type of rye bread of Polish origin that can be prepared with a number of different recipes. Lighter versions of Polish rye are similar in color, flavor, and texture to New York rye bread due to a generous portion of wheat flour added to the dough.
polish sausage Glossary Term
A type of sausage that is made with processes and ingredients typical of those used to make Poland's "kielbasa" (sausage).
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