Prep time: 15 minutes | Cook time: 15 minutes | Makes: 12 “fingers”
They might look terrifying, but they taste terrifyingly good. These Severed Finger Sausage Pastries are the perfect Halloween party snack — creepy, quick, and crowd-pleasing. Made with our Lucky Pig Traditional Frankfurts, a sheet of puff pastry, and a dollop of tomato sauce “blood”, they’re a spooky spin on a family favourite.
Ingredients
- 6 Lucky Pig Traditional Frankfurts
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- ½ cup tomato sauce (for dipping blood)
Method
- Preheat oven to 200°C. Line a tray with baking paper and cut the puff pastry into long, thin strips lengthwise.
- Cut each frankfurt in half and slice the tip off at an angle to form the “fingernail”.
- Wrap each frankfurt with the pastry strips, overlapping slightly, to look like mummy bandages. Leave one end exposed for the fingertip.
- Brush the pastry lightly with beaten egg.
- Bake for 15 minutes or until golden and puffed.
- Serve warm with tomato sauce for dipping — the bloodier, the better.
Watch how it’s done
Photo Gallery
Tips & Tricks
- Try cutting tiny “knuckle” lines into the pastry for extra realism.
- Want them extra gory? Mix tomato sauce with a spoon of BBQ sauce for deeper “blood”.
- These are best served warm straight from the oven — but they’ll still look creepy cooled on the platter.
Grab your ingredients
Our Lucky Pig Traditional Frankfurts are handcrafted in-store using 100% Australian pork, lightly smoked, and perfect for these Halloween snacks.
Pick them up fresh from our Bentleigh store and get those spooky snacks ready for Halloween!
Find us in store
The Lucky Pig — 452 Centre Road, Bentleigh VIC
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