Southern 3-ingredient sharp cheddar pennies are the kind of humble, old-fashioned party food that disappear faster than you can set the pan down on the table. Around our part of the country, simple baked sausage-and-cheese appetizers like this have long been favorites for church suppers, card nights, and football Saturdays because they are hearty, economical, and mighty satisfying. This version keeps it wonderfully plain and dependable, with just sausage, sharp cheddar, and sliced baguette coming together into savory little bites with crisp edges and plenty of rich, melted flavor.
These cheddar pennies are especially good served warm alongside a big tray of pickles, celery sticks, and a little dish of spicy mustard if you want something bright to cut the richness. For game day, I like to set them out with a pot of chili, a crock of soup beans, or a simple vegetable platter, and they also pair nicely with cold sweet tea, lemonade, or your favorite tailgate beverages.
Southern 3-Ingredient Sharp Cheddar Pennies
Servings: 8
Ingredients
1 pound hot or mild pork sausage
2 cups shredded sharp cheddar cheese
1 baguette, sliced into 1/4-inch rounds
Directions
1. Preheat the oven to 375°F and lightly grease a large baking sheet or shallow glass baking dish.
2. In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small crumbles as it cooks. Drain off any excess grease.
3. Stir the shredded sharp cheddar into the warm sausage until the cheese begins to melt and the mixture holds together.
4. Spoon a small mound of the sausage-cheese mixture onto each baguette slice and arrange the topped rounds in a single layer on the prepared baking sheet or in the baking dish.
5. Bake for 10 to 12 minutes, until the bread edges are crisp and the tops are bubbling and golden. Serve hot.
Variations & Tips
Use the right bread: A slender baguette works best because it gives you neat little rounds that crisp up nicely without getting too hard. If your loaf is large, slice it thin so the appetizer stays easy to eat in two bites.
Make-ahead tip: You can cook the sausage and mix it with the cheddar a day ahead, then keep it covered in the refrigerator. When it is time to bake, just top the bread slices and slide the pan into the oven.
Cheese swap: Extra-sharp cheddar gives the boldest flavor, but you can use a mix of sharp cheddar and pepper jack if you want a little more zip. Just keep the total amount of cheese the same so the topping still bakes up properly.
Freezer trick: These little pennies freeze surprisingly well before baking. Arrange the topped bread slices on a tray, freeze until firm, then store them in a freezer bag and bake straight from frozen, adding a few extra minutes to the baking time.