Severed finger rolls recipe
For a quick and easy Halloween snack rustle up these simple spooky fingers made with tasty hot dog sausages and sweet brioche rolls. The ideal Halloween party idea - a bit of clever crafting and this classic meal is transformed into a scarily good dish.
See method- Serves 6
- 10 mins to prepare and 10 mins to cook
- 316 calories / serving
Ingredients
- 1 x 400g tin hot dog sausages
- large slice of onion
- 4 tbsp ketchup
- 1tbsp brown sauce
- 6 brioche hot dog rolls, split open
- mustard, to serve (optional)
Each serving contains
- Energy
- 1325kJ 316.0kcal
- Fat
- 17g
- Saturates
- 1g
- Salt
- 1.2g
- Sugars
- 33g
of the Reference intake
Carbohydrate 33.8gProtein 9.7gFibre 1.0g
Method
- Take the hot dog sausages out of the tin and tip the liquid into a pan. Using a sharp knife, cut out a small section from one end of each sausage to make a bed for the 'nail'. Then make small, shallow slashes – two just under the 'nail' and three more where the 'knuckle' would be.
- Cook the sausages in the pan following the tin instructions. Blanch the onion at the same time. Meanwhile, in a small bowl, mix 3 tbsp of the ketchup with the brown sauce. Spread a little of this mixture inside the rolls. Set aside.
- Drain the sausages and the onion. Slice off the 'non-fingernail' ends from each sausage, creating a severed finish. Cut the onion into 6 'nail' shapes. Put one sausage in each roll. Add a little ketchup to each 'nail bed' and stick the onion 'nail' in place.
- Use any remaining ketchup to add more 'blood' at the severed end of the sausage. Serve with the mustard on the side, if you like.
- See more Halloween recipes
