Halloween sausages

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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.
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