Sausage 'n Hamburger Rounds
photo by lucid501
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
60
ingredients
- 2 loaves miniature party rye rounds
- 1 lb lean ground beef
- 1 lb hot pork sausage (I use Jimmy Dean)
- 1 lb Velveeta cheese
- 1 teaspoon oregano
- 1⁄2 teaspoon garlic salt (more if desired)
- 1⁄2 teaspoon Worcestershire sauce
directions
- Line cookie sheets with wax paper or parchment paper.
- Spread party rye slices onto the lined cookie sheets (Makes approximately 60 pieces).
- Brown Ground Beef and Pork Sausage together.
- While browning meat, cut up velveeta into chunks.
- Drain grease thoroughly from meat mixture.
- Add all other ingredients to the meat mixture and cook until the cheese melts, stirring as it cooks.
- Remove from heat and drop mixture by spoonfuls onto the party rye slices.
- Place cookie sheets into freezer and freeze the party rye rounds.
- When frozen, remove from cookie sheets and slide into plastic bags returning to the freezer for later use.
- When ready to use, take desired amount from the bag and place on cookie sheet under the broiler until brown and bubbly.
- (Few minutes).
- Enjoy.
Reviews
-
My family has been making these since the 1960s, calling them “Buffalo Chips,” probably for their rather unpleasant appearance. But they are just the best. I make them with party rye when I can get it. When I can’t, I use a Jewish-style rye, toasting them on one side. Don’t drop the topping on the bread; spread it slightly.
-
I cut the recipe in half and used all ground beef instead of half sausage. I was skeptical that the cheese amount listed was enough, but it came together nicely. I have about 20 of these still in the freezer and I've been grabbing them for quick lunches. I do think that I put too much filling on each round, as they don't heat through before the bread starts to burn, so next time I will adjust that. Made for Photo Tag
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Tweaks
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I cut the recipe in half and used all ground beef instead of half sausage. I was skeptical that the cheese amount listed was enough, but it came together nicely. I have about 20 of these still in the freezer and I've been grabbing them for quick lunches. I do think that I put too much filling on each round, as they don't heat through before the bread starts to burn, so next time I will adjust that. Made for Photo Tag
RECIPE SUBMITTED BY
Nimz_
United States
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