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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The final week of the regular season is done, and with it, the end of my NFL challenge. I may continue into the play offs, but, for now, we will end with a version of the Cleveland specialty Hanky Pankies and switch out the Velveeta with a cheesy blend of more natural cheeses and using a hearty sausage as a tribute to the heavily German inspired city of Pittsburgh. Read more . Week 17 Steelers 13 Browns 9 Ingredients:
1lb raw bratwurst(bulk or in links, but, if using links, just remove the casings |
1 clove garlic, minced |
2t onion, grated |
8oz cream cheese, softened and cubed |
12oz cheddar or colby cheese, grated(grate your own, please |
about 1/4 cup half and half or cream |
a few dashes of worcestershire sauce |
a few dashes of hot sauce |
1 loaf party sized rye bread |
paprika for garnish, optional |
Directions:
1. In large skillet, cook sausage until done, but not over brown.
2. Add garlic and onion and cook another couple minutes.
3. Add cream cheese and cheddar and continue to heat, stirring often, until all cheese is melted.
4. Add Worcestershire and hot sauce and stir to combine.
5. Add half and half a lil at a time, stirring well after each addition, for a smooth consistency.
6. Spoon onto the slices of bread and bake on a cookie sheet or stone at 400 for about 10-12 minutes until bread is browning and crunchy around the edges.
7. Sprinkle with paprika just before serving, if desired.
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