February 26, 2013

White Trash Sliders

OK, here’s the deal… this recipe is absolute trash.  With a capital T!  And you know what?  I don’t feel one bit bad about it! Because sometimes it’s OK to get a little trashy!

Well, maybe I felt a tiny bit bad about it since the night after we had this for supper I served broiled fish, roasted cauliflower and sliced fresh veggies (no bread, no starch, no processed anything!) to recompense for going slumming the night before :)

But for our Family Game Night this past Saturday, these were perfect!  They’re fun, the kids can serve themselves and oh, yeah, they’re ooey-gooey mind-blowingly cheezily delicious!


White Trash Sliders
1 pound ground beef
1 pound bulk pork sausage
1 pound Velveeta
1/2 teaspoon onion powder
1/2 teaspoon black pepper
24 slider buns or soft dinner rolls, toasted or steamed

Brown ground beef and sausage until cooked through.  Thoroughly drain pan drippings from meat (I did this once half-way through cooking and then again when the meat was done).

Combine browned meat, Velveeta, onion powder and black pepper in a saucepan or crock pot* and heat on low until cheese is melted and bubbly.

Serve on slider buns with lots of cheap beer.

*If you make this in a crock pot and heat it more than four hours, you may have to add a splash of milk as the mixture will thicken.

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This recipe was featured at the Weekend Potluck!

PRINTABLE RECIPE


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48 comments:

  1. Haha, perfect name for these! No doubt these will be an instant classic!

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  2. Wow! These look they are right up my family's alley for a weekend meal. I'm pinning this for future use. Visiting from Weekend Potluck!

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  3. I used to make something like this when my kids were little.

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  4. I make these for appetizers , but they are called Hanky Pankys and use the little Jewish rye bread and broil.. They are my Sons Favorite!! Going to try this way also!! Thanks

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    Replies
    1. Me to mine is 1# beef 1# sausage 1# cheese cook meat drain meat melt cheese, mix put on little rye's can be frozen and baked in 10 min 's for any occasion. Yumm

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  5. used to make something like these but just used ground beef. We called them Sleezy Joes and when we added Bacon they became smoky Joes

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  6. I usually add some yellow mustard to the mixture while heating it.

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  7. Hi, I take it Velveeta is a sort of cheese, can you tell me please what sort,thanx

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    Replies
    1. http://en.wikipedia.org/wiki/Velveeta

      http://www.food.com/library/velveeta-751

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  8. My husband makes these and he calls them hanky panks only instead of a bun he uses cocktail bread and we bake them

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  9. Replies
    1. SH*T on a shingle is creamed chipped beef on toast!

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  10. Not sure what the recipe means by BULK SAUSAGE, does that mean breakfast sausage?

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    Replies
    1. YES! Sorry! I have a lot of international readers (if ya can believe that?!) and I try not to reference items that aren't sold everywhere. I think "breakfast sausage" is an American thing. Maybe. I think??

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  11. I think the best explanation for bulk sausage is sausage that has not been formed into patties or links.

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    Replies
    1. breakfast sausage has seasonings added to it. Bulk sausage is just plain sausage without any seasonings/spices. :)

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    2. Thanks for jumping in, Laura! I did a little research after Foodie asked and learned that bulk sausage is any sausage that ins't in casings or formed (patties). Though it can refer to any sausage, it's most often used to describe breakfast sausage in the US.

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    3. I usually just use Italian sweet sausage..... if you cant get it in bulk buy the links and take off the casing....

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    4. Bulk sausage is ground pork that has been seasoned but not stuffed in the hog intestines. If you don't have seasoning you just have meat, not sausage. A pile of sausage is bulk sausage.

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    5. What our local meat market sells bulk sausage, which is ground pork with NO seasoning, he says everyone likes different seasonings so you mix your own, this is what he calls "bulk sausage". He's a one man operation and he kills the aninal, dresses it cuts it, any way you want it, a dying art.

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    6. If the "sausage" has no seasoning it is called "ground pork." We mix ground pork with ground beef when we make meatballs. You can also make pork burgers and throw them on the grill as a change from hamburgers.

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  12. I think this would be really good if you left the bun out of the equation and mixed the meat/cheese with some cooked macaroni, put into a baking dish, topped it with a bread crumb mixture and baked until bubbly. Yum!

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    Replies
    1. If you do this, they are no longer sliders!

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  13. I make this except I add a little milk and a can of drained chopped tomatoes with chilies and use it as dip for tortilla chips, doesn't last long in my house..

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  14. OMG! These look so yummy! I want to make them but I'm doing the south beach eating plan, maybe if I replaced the sausage with turkey sausage and the bread part with something whole wheat and not only drained well, but also rinsed the meat I can have this... I'm gonna give it a go, might not be near as yummy as these look but I won't feel all that bad eating them! Thanks for sharing!!!!

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  15. We eat this 'cept add some Worcestershire Sauce to the mix then spread it on those party breads and bake it up! Yum!!!!!!! We call them Hanky Panky's :) ~kc_froglady

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  16. Holy Hannah in a Hand Basket.....

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  17. We make these too but we add in a little rice

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  18. If you use cheddar cheese soup it tastes amazing!

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  19. does this recipe make 24 sliders?

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  20. I have been making these for years and have never once seen this recipe published anywhere! The only thing I do differently is spread the meat mixture on party bread and then freeze until set. Then I just put them in baggies so they are ready whenever I need to serve a little something! Men absolutely love these which makes them perfect for any football gathering!

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  21. Oh and I use the hot sausage. Its just a personal preference.

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  22. Looks yummy!! Do I cook the ground beef and sausage together in the same pan? Or..ground beef in one and sausage in another? :-)

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    Replies
    1. It makes no difference at all. Do whatever is easier to work with. I find it easier to brown one, drain and then cook the other, drain and combine, then add teh remaining ingredients but again, that is just me.

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    2. I cook them both at the same time but I have a HUGE skillet that will hold everything and still let it get nice and brown. It doesn't matter - do whatever works for you!

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  23. Wow these sound wonderful...anything with Velveeta is good you know :)

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  24. So if you don't want this shared??? why the pin it button???

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    Replies
    1. Let me explain the difference in sharing and taking... sharing is when someone posts a link or pins a pin to my site/recipe. Sharing is welcomed and encouraged. Taking is when someone takes my photo and posts it with the entire recipe (usually on another site or on Facebook). When that happens, there is no traffic to my site because folks can get the recipe without coming here. Traffic to my site is what generates the revenue that covers my expenses for running my site. If you're still confused, you should research the federal DMCA (Digital Millennium Copyright Act) and/or copyright law. Bloggers' photos and content are protected by law.

      Delete
  25. Hello Mandy! Another wonderful recipe. I added a few more spices to the mix this evening - garlic, cumin, and just enough cayenne to make you go "hmmm" without a heavy hot pepper taste. Love your blog and your recipes. Thank you for sharing and allowing us to share. :) Kim M.

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  26. We make these with a can of baked beans added and we call it Barf on a Bun.

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  27. I have been making something like this for years. Instead of using sausage i use ground bacon and instead of the spices you use i use a packet of chili seasoning when i am cooking the meat. Delish!!!!! Oh and use a can of cheddar cheese soup. But I call them Cheesy Moe's

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  28. read a comment above about freezing...ever frozen just beef/velveeta mixture? Planning several easy freezer meals for my teens and husband while I'm gone this summer on a trip. What do you think would be the best way to reheat? Thanks!

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  29. I made these for our Friday "breakfast" at the office and they were inhaled. I'm kind of pissed because I was really hoping to take some home! Served them on Kings Hawaiian rolls and since there were rolls left over I guess I'll just have to make another batch of the meat so the rolls don't go to waste...

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  30. So I just realized I picked up the wrong sausage. I thought it was breakfast sausage. I grabbed a roll of WalMart brand's new breakfast sausage with bacon in it. Think that will be ok? Sounds like it'll be yummy right?

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