1 lb. Italian sausage links
1 c. onion, chopped
1 tbsp. oregano, dried
1/2 tsp. garlic powder
dash of black pepper
2 loaves (8 oz.) sourdough or party rye bread
1 lb. hot bulk sausage
1/2 green pepper, chopped
1 tbsp. fennel seed
1/2 tsp. salt
1 lb. box American cheese

Use heavy-duty large pan. Crumble Italian sausage, after taking casing off sausage, into a skillet. Add bulk sausage. Stir and cook on medium heat until well mixed. Then add all the other ingredients. Turn heat down to low. Cook until all the cheese is melted and all the ingredients are well done. When done, use a tablespoon to cover slices of bread. Place on a cookie sheet and freeze. When frozen, place in freezer bags. Take out of the freezer when ready to bake.

To bake, preheat oven to 400°F. Place bread slices on lightly greased cookie sheet.

Bake 6 to 8 minutes, until well heated.