Amazing Cheesy Sausage on Rye Bread Appetizers

If you remember these yummy cheesy sausage on rye bread appetizers (party pizza appetizers) from your childhood, you might just be a child of the 80s. Or the 90s. These little rye bread party appetizers are a breeze to make, but they make a statement at a party!

Sausage Cocktail Rye Bread Appetizers

Many years ago, my family used to call these little party appetizers “little pizzas.” Other friends called them pizza appetizers or party pizzas. Another friend calls them hanky panky appetizers. Yesterday, my friend said her family called them “Polish surprise.”

Well, whatever you grew up calling them, the taste is likely the same – little-baked toasts (rye, sourdough, pumpernickel) topped with a tasty goodness of melted cheese and sausage.

Where to Buy Cocktail Rye Bread?

Recently, I noticed Edward’s Grocery Store carried the small cocktail rye bread in its bakery section year-round. Some stores only carry the party rye bread seasonally. I decided to buy a few packages and bring some old childhood nostalgia to an upcoming gathering.

However, since the cocktail bread is considered seasonal at some stores, it might be necessary to order it online during certain times of the year. I have now placed some cocktail bread in my freezer to keep on hand.

Kroger also carries them often.

Assembling Sausage Rye Bread Appetizers

In a skillet, I cook my sausage until brown and then drain it. I return the cooked sausage to the skillet and add Velveeta cheese and Rotel (halfway drained) with some seasonings. Recently, the Hubs discovered the new-ish Velveeta Shreds at Walmart which makes these cocktail rye bread appetizers even breezier than before. No more grating the Velveeta!

Assembling Velveeta sausage rye bread appetizers is really easy. Simply, I set the cocktail rye bread on a baking sheet. Typically, I can fit about 20 breads onto one baking pan. Using a medium cookie scoop, I place one scoop of sausage and cheese onto each rye bread. 

Finally, I bake the party rye bread in the oven at 400 degrees for about 6-8 minutes. I like to garnish with a little green onion at the end, but that is entirely optional.

I used two different kinds of cocktail bread – pumpernickel and sourdough – for my rye bread appetizers with sausage in this photo shoot. To be honest, once the toppings were on, I didn’t notice much of a difference in the cocktail rye bread. 

When and How to Serve Cocktail Rye Bread Appetizers?

Cocktail rye bread appetizers are fabulous at any potluck style gathering or party. They make perfect football party food (along with my BBQ Dip for potato chips).

We often take them as Christmas party appetizers, and I also take them for ladies night out gatherings at someone’s house throughout the year. They are best served warm so you definitely need to make sure you have a way to heat them.

When possible, I assemble them at the party. I bring the cocktail rye bread already assembled on a baking pan and covered with foil. Also, I bring the cooked meat/cheese in a bowl. It only takes a minute or two to scoop the meat onto the breads before popping the pan into the oven for a few minutes. If I want garnish, I bring a little chopped green onion in a Ziploc bag. Since many people don’t care for onion, I only add the onion to half of the little pizza appetizers. 

Retro Party Food

This pizza appetizers recipe is a touch of nostalgia for me. Something about these old recipes puts a flood of memories into my mind. I remember helping my mom with these “little pizzas” before going to family potlucks. It was the perfect party food.

Then, there were the Sunday nights at my Aunt Rosie’s house where I enjoyed spending time with cousins while waiting on Aunt Rosie’s famous tallerine. Also, there the nights I would sneak into my mom’s piping hot arroz con leche and burn my tongue because I just couldn’t wait another 20 minutes for that yummy treat.

Oh, and then there were mom’s always-perfect patacones. Pure goodness! And precious memories!

Do you remember eating these sausage cocktail bread appetizers at parties or making them yourself? What are some of your favorite retro party food recipes?