Severed finger rolls

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.

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)

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.