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Severed finger rolls  recipe

Severed finger rolls recipe

54 ratings

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. See method

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 316 calories / serving


  • 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)

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    1g 5%
  • Sugars

    33g 37%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 33.8g Protein 9.7g Fibre 1g


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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