Hanky-Pankies (Cheesy, Porky Caraway Bites)
Ingredients
Directions
Ingredients
1 lb
ground pork
1 md
shallot, minced
1 tbsp
dried sage, rubbed in your palm to release the oils
½ tsp
kosher salt
½ tsp
caraway seeds
½ tsp
light brown sugar
¼ tsp
ground allspice
¼ tsp
freshly ground black pepper
2 tbsp
all-purpose flour
1 c
lager beer
1 c
grated good-quality sharp Cheddar cheese
½ tsp
(or more, if you like) Tabasco sauce
¼ c
chopped fresh parsley, plus more for garnish
8
slices pumpernickel bread or 16 squares pumpernickel party bread
Hanky-Pankies (Cheesy, Porky Caraway Bites)
So, I thought my family actually invented hanky-pankies. Every Thanksgiving, Easter, First Communion party, or whatever, bringing the hanky-pankies was literally someone’s job. But after doing a bit of research in order to find ways to elevate them, I realized that we’re not alone. The tradition of celebrating functions with pumpernickel party breads (commonly found in supermarkets, they’re those sleeves of mini loaves cut into small squares) topped with a mix of melted Velveeta and sweet Italian sausage sold in a log (family divides are created over whether you toast the bread before or after topping) seems to be pretty widespread and runs generations deep.
32 bites
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
- Heat a large skillet over medium heat and place the ground pork in the pan. Cook, breaking up the pork with a wooden spoon or heatproof spatula, until the fat is rendered and the meat is beginning to brown, about 5 minutes. Add the shallot, sage, salt, caraway, brown sugar, allspice, and pepper. Reduce the heat a little and cook until the meat is browned and the spices are fragrant, 3 to 5 minutes.
- Evenly sprinkle the flour over the meat and stir to fully incorporate. Gradually pour in the beer, stirring and scraping up any stuck bits from the pan. Bring to a low simmer and cook until the beer is reduced by half, 3 to 5 minutes. Turn off the heat and add the cheese, stirring and folding to incorporate, creating a thick sauce. Stir in the Tabasco and parsley; taste and adjust the seasoning, if needed. Let the mixture cool for a few minutes.
- If using full-size pumpernickel bread, working with stacks of four slices, use a serrated knife to trim the crusts off.
- Divide the pork-cheddar mixture among the pumpernickel slices and spread nearly to the edges. Cut the slices into quarters—or halves if you’re using party bread—and arrange on a rack placed over the prepared baking sheet (which makes for easier cleanup).
- Bake the hanky-pankies until the cheese is bubbly and browned and the bread is toasted, 10 to 15 minutes. Garnish with chopped parsley and arrange on a serving tray. Enjoy immediately.
- WASTE NOT WANT NOT: I like to dry my bread scraps in a 325°F oven, then use the food processor to make bread crumbs. Add whatever dried herbs and spices you like!
