Polish Mistakes

Ingredients

• 1 lb ground beef
• 1 lb ground breakfast sausage (See Chef's Notes)
• 1 lb Velveeta, cubed
• 1½ tbs Worcestershire sauce
• 2 tsp garlic powder
• 1 tsp minced onion
• 1 tsp oregano
• 1 loaf sliced Jewish cocktail rye

Directions

1. In a non-stick pan, brown the ground beef and sausage over medium heat, drain, and return to the pan
2. Add the cheese cubes and seasonings and heat over medium low until the cheese is melted, stirring regularly
3. Taste the mixture and season to your taste with salt, pepper, and Cajun seasoning
4. Place the sliced beard onto a baking sheet, add 1 tbs of the cheese mixture to each, and bake @400° for 10 minutes

Chef's Notes

• I normally use hot sausage or Italian sausage in this recipe because they add a nice flavor. If those are too strong, mild breakfast sausage works well.
• This freezes well - to freeze, place assembled mistakes on a sheet pan in the freezer until frozen, then transfer to an airtight freezer-safe container for long-term freezer storage
• To reheat frozen mistakes, bake @350° for 20 minutes