Halloween Severed Finger Sausage Rolls Recipe

Recipe: Severed Finger Sausage Rolls Recipe »

The severed finger sausage rolls were a huge hit at my Halloween party - they vanished in minutes. They popped into my head one morning when I woke up and announced, "I don't have enough meat!" I even woke Mr NQN, who assumed I'd started sleep‑talking; if I'm going to sleep‑talk about anything, it's almost always food.

These severed finger sausage rolls are so easy to make but you do need to go for slender sausages. I liked these organic beef hotdogs that I found at the supermarket. There was no issue with the filling leaking out the end as they were already cooked completely and they were the perfect size for a finger. In this instance I used shortcrust pastry as puff pastry expands and I didn't want to make puffy finger sausage rolls although there is a certain charm to that too.

Severed Finger Sausage Rolls

An Original Recipe by Lorraine Elliott

Preparation time: 15 minutes

Cooking time: 25 minutes

Makes 12 sausage rolls

• 275g/9.7ozs or 6 organic beef hotdogs (the slender ones)
• 2 sheets shortcrust pastry, thawed in fridge
• 6 pitted black olives, cut in half
• Egg yolk whisked with 1 teaspoon water for egg wash
• Tomato sauce or ketchup

Step 1 - Preheat oven to 180C/350F fan forced and line 2 trays with parchment. Cut each sausage in half and trim the pastry to fit the sausage- you should get 6 sausage fingers per sheet of pastry. Wrap well and seal the ends with eggwash. On the rounded end, seal the end to form a finger tip.

Step 2 - Cut knuckles in the roll - three slashes halfway down (don't cut all the way through the pastry) and another three slashes further down are perfect. Brush with eggwash and place an olive half as a nail. Bake for 20-25 minutes or until golden brown. Serve with ends dipped in tomato sauce.