Bleeding Ribs Spicy Sausage Rolls Halloween Dinner
It’s time for another gruesome Halloween dinner and this time it’s bleeding ribs spicy sausage rolls.
I decided to make sausage rolls with a gory twist. Use the pastry to look like ribs and fill the roll with peppers, chillies and tomatoes for a tasty Halloween dinner or it could even be a nice snack if it was cut up. If you don’t like chilli you can use tomato ketchup instead. It works very well.
For the chilli sauce which looks like a good blood in the pastry, I used the Knorr flavour pot mixed chillies. I emptied the pot into a cup and added a little oil to loosen it up and gave it a good stir.
Makes 2 sausage for 4-6 people
- 1 pack of puff pastry ready rolled. I used Sainsbury's own brand 375g
- 1 Knorr flavour pot mixed chillies
- 1 tablespoon of oil
- 1 red onion chopped finely
- 10 baby tomatoes cut up
- 1 red pepper
- 1 red chilli cut up
- 6 of your favourite sausages
- 1 egg
Preheat the oven to 180ºC.
Unroll the pastry and cut into two piece (it will be slightly rectangular cut to make two rough squares).
Mark into the three and cut the outer thirds diagonally. See picture below.
Pop the flavour pot into a cup and add the oil and mix well until it s easily spreadable.
Spread over the pastry to cover it all.
Add the sausage meat to the centre third (three sausages to each piece of puff pastry)
Cover with the tomatoes, pepper and red onion.
Fold over the outer thirds of pastry picking up every other piece and folding it over.- Cut off the extra pieces and pop them over the top gory side up.
Brush the sausage roll with the egg and pop into the oven for 30-40 minutes until golden brown.
Serve straight away and enjoy.
For the pastry I used 1 pack of ready rolled puff pastry. Cut it in half for 2 rolls. For each of the rolls I lightly scored the pastry into three and cut diagonal lines into the 2 exterior pieces.
I then smeared over the chilli sauce to cover it all. It is a very messy job!
I wrapped around the pastry on to the sauce meet and other fillings missing 1 arm each time and then cut them off. I cut every other pastry ‘rib’ off so the sausages would be exposed and make it more gory. I then laid the cut off pieces on top to give some more goriness to the outside.
Here is the sausage roll ready for the oven.
It was delicious!
With the other half of the puff pastry I did exactly the same again but didn’t cut off the extra ribs to give it more of a mummified look. I think it looked lovely and a bit spooky.