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Spooky Halloween Severed Finger Sausage Rolls Recipe

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These creepy severed finger sausage rolls are the perfect Halloween party snack—flaky puff pastry wrapped around savory seasoned sausage, topped with an almond fingernail. They look terrifying but taste amazing, and they’re surprisingly easy to make in under 45 minutes.

Ingredients

Scale
  • 1 pound (450g) ground pork sausage (preferably sage variety)
  • 1/2 cup (50g) breadcrumbs (panko works great)
  • 1 large egg, beaten
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1 sheet (about 17 ounces or 480g) puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • 24 whole almonds, skin on
  • 1 tablespoon ketchup or sriracha (for ‘blood’ around nail bed)

Instructions

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper.
  2. Make the sausage filling: In a medium bowl, combine the ground pork, breadcrumbs, beaten egg, smoked paprika, garlic powder, onion powder, black pepper, salt, and Worcestershire sauce. Mix with your hands until just combined. Do not overmix.
  3. Prep the puff pastry: Lightly flour your cutting board and unfold the thawed puff pastry sheet. Cut it lengthwise into 4 long strips, each about 2 inches (5 cm) wide.
  4. Shape the sausages: Divide the sausage mixture into 12 equal portions. Roll each portion into a log shape about 3 inches (7.5 cm) long, making one end slightly thicker (the ‘knuckle’ end) and tapering the other end.
  5. Assemble the rolls: Place one sausage log along the center of each pastry strip. Brush a little egg wash along one long edge of the pastry, then roll it up tightly, sealing the seam on the bottom.
  6. Create the finger shapes: Using a sharp knife, make shallow cuts across the top of each roll to create knuckle lines. Gently pinch the sides of the roll between your thumb and forefinger to create a slightly flattened, wrinkled look. Make three knuckle lines per finger.
  7. Add the fingernails: Press one almond, pointed end first, into the thicker end of each finger. Push it in about halfway. Dab a tiny bit of ketchup or sriracha around the base of the almond.
  8. Egg wash and bake: Brush each finger with the remaining beaten egg. Place them on the prepared baking sheet, spacing them about 1 inch apart. Bake for 18-22 minutes, until the pastry is golden brown and puffed, and the sausage is cooked through (internal temperature should reach 160°F/71°C).
  9. Cool slightly and serve: Let them rest on the baking sheet for 5 minutes before transferring to a serving platter. Serve warm or at room temperature.

Notes

Don’t skip the egg wash—it gives the fingers a realistic glossy skin tone. For extra realism, gently pinch the sides of the rolls after scoring to create three-dimensional wrinkles. If almonds start to burn, tent with foil for the last 5 minutes. Can be assembled up to 24 hours in advance and refrigerated. Freeze unbaked rolls for up to 2 months.

Nutrition

Keywords: Halloween, sausage rolls, severed fingers, spooky, party appetizer, puff pastry, Halloween snacks, creepy food

Find it online: https://eliplate.com/spooky-halloween-severed-finger-sausage-rolls-recipe/