Halloween sausages
Ingredients
This terrifying take on the classic sausage roll will give your bangers a fun Halloweeny twist. Perfect for parties - you can make these with delicious RSPCA Assured sausages or your favourite veggie alternative, and serve with a variety of dips to satisfy all tastes.
- 1 pack RSPCA Assured sausages or favourite veggie alternative
- Ready rolled puff pastry
- 1 RSPCA Assured egg
- Soft cheese
- Chopped black olives
- Ketchup to serve
Method
- Preheat the oven to 200°C/ fan 180°C/ gas mark 6.
- Roll out the pastry to 0.5cm thick over a floured surface, and cut into long thin strips, about 0.5cm wide.
- Wrap the strips around the sausages to make the mummy wrappings, leaving a gap for the “face” at one end. Brush the pastry with the beaten egg and place the sausages on a lined baking tray.
- Bake for 20 minutes or until the pastry has puffed and is golden, and the sausages are cooked through.
- Remove from the oven and allow to cool slightly before adding little daubs of soft cheese with a small piece of black olive to create the eyes. Serve with ketchup!
Tip
- Try using different flavoured sausages to add variety; pork and apple or caramelised onion for example.
