Ingredients
1 pound Hot Pork Sausage
1 pound Mild Pork Sausage
1 pound Velveeta, Diced
1 Tablespoon Ketchup
1 Tablespoon A-1 Steak Sauce
1 teaspoon Oregano
2 loaves Party Rye Bread
1 jar Pizza Sauce, 15-16 Ounce
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dark rye — pumpernickel, Scandinavian crispbread, sourdough blend
Cascading chocolate fountain — strawberries, marshmallows, party
Gear-driven stovetop popper — movie-theater popcorn at home
Extrude ground meat into jerky strips for dehydrator
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dark rye — pumpernickel, Scandinavian crispbread, sourdough blend
Cascading chocolate fountain — strawberries, marshmallows, party
Gear-driven stovetop popper — movie-theater popcorn at home
Extrude ground meat into jerky strips for dehydrator
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Brown and drain sausage. Add remaining ingredients except for bread and pizza sauce. Heat over low heat, stirring occasionally, until cheese melts. Top each slice of bread with sausage mixture and a spoonful of pizza sauce. Freeze in a single layer and place in freezer bags when frozen. When ready to serve heat oven to 450 and bake on ungreased cookie sheet for 10 minutes. Do not thaw before baking.