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Fiendish sausage fingers recipe

Fiendish sausage fingers recipe

16 ratings

These pastry fingers make a fiendishly good snack at any Halloween party and are super-easy to make. Kids will be pleasantly surprised when they take a bite and discover a delicious sausage-filled centre. See method

  • Serves 12 (makes 12)
  • 25 mins to prepare and 15-20 mins to cook
  • 261 calories / serving


  • 375g pack ready rolled shortcrust pastry
  • 12 chipolatas
  • 1 egg, beaten
  • 6 black olives, halved
  • Parmesan, grated
  • tomato ketchup, to serve

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    7g 37%
  • Sugars

    1g 1%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 15.3g Protein 6.9g Fibre 1.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and use a rolling pin to shape into a longer rectangle (about 25cm x 48cm). Halve lengthways, then cut each length into 6 rectangles.
  2. Roll the pieces of pastry around the chipolatas, pressing together at one end to create a fingertip shape. Use a sharp knife to mark lines in each finger.
  3. Brush each finger with the egg wash and press a halved black olive 'fingernail' onto the tip. Lay on a tray lined with nonstick paper. Sprinkle over the grated Parmesan and bake for 15-20 mins, until golden. Brush the base of the fingers with tomato ketchup 'blood' to serve.

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