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Best Easy Cozy Severed Finger Sausage Rolls for Halloween Dinner

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These spooky yet cozy sausage rolls are shaped like severed fingers, making them the perfect Halloween dinner. Flaky puff pastry wraps seasoned sausage, with almond ‘fingernails’ and a ketchup ‘blood’ touch for a fun, creepy effect.

Ingredients

Scale
  • 1 sheet (about 10x10 inches) puff pastry, thawed
  • 1 pound (450g) bulk pork sausage
  • 1/4 cup (25g) finely grated Parmesan cheese
  • 1/4 cup (30g) plain breadcrumbs
  • 1 large egg, beaten
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 24 whole almonds, skin on
  • 2 tablespoons ketchup or tomato paste
  • 1 tablespoon sesame seeds (optional)

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 bulk sausage, Parmesan cheese, breadcrumbs, Worcestershire sauce, garlic powder, onion powder, black pepper, and smoked paprika. Use your hands to mix everything together until evenly combined. Do not overmix.
  3. Prepare the puff pastry: On a lightly floured surface, unfold the thawed puff pastry sheet. Cut the pastry sheet into 12 even rectangles, about 3 inches by 2.5 inches each.
  4. Shape the sausage fingers: Divide the sausage mixture into 12 equal portions. Roll each portion into a log shape, about 3 inches long and slightly thinner than your index finger. Place one sausage log onto the center of each pastry rectangle.
  5. Roll them up: Brush the edges of the pastry with a little beaten egg. Fold the pastry over the sausage log, pressing the edges to seal. Place each roll seam-side down on the prepared baking sheet.
  6. Create the finger details: Using a sharp knife, make 2-3 shallow slits across each roll to create ‘knuckles.’ Do not cut all the way through. For extra realism, gently press a sesame seed into each knuckle crease.
  7. Add the fingernails: Brush the top of each roll with beaten egg. Press a whole almond, pointed side out, into the tapered end of each roll to create the ‘fingernail.’
  8. Bake to golden perfection: Bake for 20-25 minutes, or until the pastry is puffed and golden brown and the sausage is cooked through (internal temperature should reach 160°F / 71°C).
  9. Add the ‘blood’ and serve: Once baked, let the rolls cool on the baking sheet for 5 minutes. Then, using a small brush or your finger, dab a little ketchup or tomato paste on the ‘severed’ end (opposite the almond fingernail). Serve warm.

Notes

Keep the pastry cold for best results. Do not overfill the rolls. Use a sharp knife for the knuckle cuts. Test one roll first to check seasoning and cooking time. For a vegetarian version, use plant-based sausage or a lentil-mushroom filling. For an air fryer method, cook at 375°F (190°C) for 12-15 minutes.

Nutrition

Keywords: Halloween, sausage rolls, severed fingers, spooky, puff pastry, easy dinner, party food

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