Recipe
Bloody Finger Hot Dogs
A fun Halloween twist on classic hot dogs, with crisp onions and ketchup for a gruesome finish.
Ingredients
Method
10 mins prep10 mins cook20 mins total
Heat the grill to medium-high. Using a sharp knife, cut a few shallow lines across one end of each sausage to suggest knuckles, then make a small slit at the tip for the nail.
Grill the sausages for 8–10 minutes, turning regularly, until browned and piping hot throughout.
Meanwhile, heat the oil in a frying pan over a medium heat. Add the onions, season with salt and pepper, and cook for 8–10 minutes until soft and lightly crisp at the edges.
Warm the buns briefly on the grill. Tuck two sausages into each bun, spoon over the onions and squeeze ketchup over the ends so they look like bloody fingers.
Serve immediately while hot, with extra ketchup for dipping.
Notes
Use cocktail sticks to hold the sausage “nails” in place if serving at a party.
About this recipe
Turn simple hot dogs into a Halloween party favourite. The sausages are shaped and scored to look like fingers, then served in warm buns with crisp onions and plenty of ketchup.
