Ingredients:

  • 1/2 lb ground beef
  • 1/2 lb mild pork sausage
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 8 oz Velveeta
  • 1 loaf cocktail rye bread

Instructions:

  1. Brown the ground beef and pork sausage in a skillet over medium-high heat until mahogany-colored and no pink remains; stir in Worcestershire sauce and black pepper during the last 2 minutes.
  2. Transfer the cooked meat into a fine mesh strainer over a bowl and let it sit for 3 minutes to remove all excess rendered fat.
  3. Arrange rye bread slices on a baking sheet and toast in the oven at 350°F (175°C) for 3-5 minutes until the edges are golden and the surface is dry.
  4. Scoop 1 tablespoon of the drained meat mixture onto each toasted slice, top with a small cube of Velveeta, and broil for 1-2 minutes until the cheese is bubbling and melted.