• Rob

Halloween Sausage Dippers



Hosting a Halloween party this week? Pull out all the stops and try your hand at these spooky party treats which are our Woods Butchers chipolatas wrapped in croissant dough.


Prep: 15 minutes

Cook: 20 minutes


Ingredients


Oil, for greasing

12 chipolatas

Tube of 6 ready to roll croissant

1 tbsp honey

1 tbsp ketchup

2 tsp French mustard

Method


1. Heat your oven to 200C/gas 6 and cover 2 baking trays with a little bit of oil. Mix the ketchup, honey and mustard together in a bowl, then brush the mix over each sausage.

2. Unroll the croissant dough and divide into three rectangles. Pinch together the diagonal seams, then cut them into thin strips (aim for around 16 per rectangle)

3. Wrap the croissant strips around the chipolatas, leaving a gap at one end. Put the chipolatas on a baking tray and bake for 20 minutes. Allow a brief period to cool, then dot a pair of little yellow eyes on each mummy. Serve warm and enjoy.


Cheers

Rob


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Woods Traditional Family Butchers Est. 1992

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