Hanky Panky



  • 2 lbs. ground sausage (plus fresh sage, optional)
  • 2 Tbsp. Worcestershire sauce
  • 4 Tbsp. Extra virgin olive oil or butter
  • 4 Tbsp. flour
  • ~1 1/2 c. milk
  • 4-6 oz. sharp cheddar cheese, shredded
  • 6 English muffins, split (or 8 slices halved & lightly toasted pumpernickel)

In a large skillet brown the sausage with salt and pepper.

In a separate medium saucepan add EVOO and heat over medium-high heat, whisk in flour and cook for 1 minute. Slowly whisk in milk and incorporate until there are no lumps. Add shredded cheese, stir. Take off heat and reserve.

Add seasonings and Worcestershire sauce to browned sausage. Add cheese sauce to meat mixture. Evenly spread mixture onto each halved English muffin (or toasted bread). Heat under broiler, enjoy. 

FREEZER METHOD: Place uncooked english muffin with meat mixture on cookie sheet and freeze in a single layer. When frozen, put in plastic bag for freezer storage. To serve, put on cookie sheet and bake at 375 degrees for 15 minutes, then broil for 1-2 minutes.

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