(Makes 12–16 toasts)
- 1 loaf French bread, sliced into ½-inch rounds
- 1 lb ground Italian sausage (mild or hot—your choice!)
- 8 oz cream cheese, softened
- ½ cup Parmesan cheese, finely grated
- Kosher salt & black pepper to taste
- Optional: Red pepper flakes or fresh parsley for garnish
💡 Pro Tips:
- Use softened cream cheese—it blends smoothly with the sausage.
- Don’t over-thicken the topping—a thin, even layer ensures crisp bread and cooked-through meat.
- Line your pan well—these get juicy!
Step-by-Step Instructions (Effortless & Delicious)
1. Prep & Preheat
- Preheat oven to 350°F (175°C).
- Line a large baking sheet with parchment or foil.
2. Mix the Topping
- In a bowl, combine Italian sausage, cream cheese, and ¼ cup Parmesan. Mix until fully blended (use your hands or a spoon—it’s forgiving!).
- Season lightly with salt and pepper (Italian sausage is already seasoned).
3. Assemble the Pogs
- Place bread slices on the baking sheet.
- Spread a thin layer (about 1½ tsp) of sausage mixture on each.
- Sprinkle tops with remaining Parmesan.
4. Bake & Broil
- Bake 15 minutes, until sausage is cooked through and bread edges are golden.
- Broil 1–2 minutes for a beautifully browned, bubbly finish.
- Let cool 2–3 minutes before serving (filling is molten hot!).
Serving Suggestions
- 🍷 Classic: Serve warm with a simple green salad and cold beer
- 🥓 Brunch twist: Top with a fried egg for a savory breakfast bite
- 🌶️ Spicy upgrade: Use hot Italian sausage + a drizzle of hot honey
- 🥖 Make it fancy: Garnish with fresh parsley or microgreens
Make-Ahead & Storage Tips
- Prep ahead: Mix filling, store covered in fridge for 1 day. Assemble before baking.
- Leftovers: Keep in fridge up to 2 days. Reheat in oven or air fryer to restore crispness.
- Freeze? Not ideal—the cream cheese can separate when thawed.
Frequently Asked Questions
Q: Can I use ground beef or turkey?
A: Yes! But Italian sausage gives the best flavor. If using plain ground meat, add 1 tsp fennel + ½ tsp garlic powder.
Q: My filling leaked—what happened?
A: Likely too thick or overloaded. Keep the layer thin and even.
Q: Can I make these gluten-free?
A: Yes—use GF bread and check sausage for fillers.
Q: Why “Hog Pogs”?
A: “Hog” = pork sausage; “Pogs” = playful name for small, circular toasts (like the ‘90s game pieces!). It’s catchy—and delicious!
A Little Bite with Big Flavor
Hog Pogs aren’t just easy—they’re a revelation. They prove that the best appetizers aren’t complicated; they’re bold, simple, and made with heart.
So grab that loaf of bread, soften that cream cheese, and bake up a batch of these golden wonders. Because sometimes, the best parties start with four ingredients and zero stress.
Have you made Hog Pogs before? Do you serve them mild or spicy?
Share your twist in the comments! And if this recipe just saved your next gathering, pass it on to a fellow host who believes in the magic of easy, cheesy, sausage-y joy. 🥖🧀✨
