- 1 pound bulk pork sausage - mild or hot
- 1 pound Velveeta
- 1 package rye cocktail bread
- Brown sausage and drain.
- Add cheese and mix until cheese is thoroughly melted.
- Divide sausage-cheese mixture evenly onto rye toasts. At this point you can freeze them. Preheat oven to 350º and bake until cheese begins to brown, about 15 minutes, or longer if baking from frozen.