AFC Bournemouth
We've got a special Halloween treat this week, with the latest recipe from our club chefs perfect to try out in half term!
Ingredients
Spooky sausages
- 8 sausages of your choice
- 1 pack ready rolled puff pastry
- 1 egg, lightly whisked
- 1 pack of edible eyes
- Grease proof paper
- Baking tray
Webbed dip
- Ketchup
- Mayo (squeezy bottle)
- Small bowl
Method
- Pre heat the oven to 200C/200C Fan/Gas 7.
- Roll out the ready rolled puff pastry and cut into strips approx. 1cm.
- Wrap the strips of pastry around your sausages to create the mummy effect leaving some space at one end, for the face.
- Place the grease proof paper onto the baking tray and place your wrapped sausages on top and lightly brush with the whisked egg.
- Bake in the oven for 20-25 minutes or until golden.
- While the sausages are baking grab your small bowl and fill it ¾ of the way with ketchup.
- With your mayo start from the outside of the bowl and create a spider’s web to the middle.
- Allow the sausages to cool and then fix your edible eyes to the mummies using a dab of mayo.
- Serve alongside the webbed dip.
Allergens - Contains sulphites, egg, mustard, celery, gluten and milk. Please ensure you check the label on any store brought items, as allergens may vary with different suppliers.
