Bloody Sausage Mummies

Ingredients

Main body:

- 8 Johnsonville Garlic Sausages
- 2 sheets puff pastry, cut into ¼” strips
- 4 tbsp tomato paste, slightly diluted

Eyes:

- 2 tsp Dijon mustard
- 6-8 black olives 

Equipment: straw, chopstick, pastry brush

Directions:

Preheat the oven to 180˚C

Cook the sausages as per package instructions. Leave to cool and dry

Once cool, wrap each sausage with strips of puff pastry, leaving some space towards the top for the eyes

Once you are happy with your design, lay them on a lined baking tray and bake in the oven for 15 minutes (or until nicely browned)

When done, remove to cool

Once cool, brush some diluted tomato paste on the pastry for a bloody effect

To make the eyes, dip the end of a chopstick into some mustard and transfer it onto the unwrapped portion of the sausage

To make the eyeballs, take a straw (i.e. your stencil) and press it onto the surface of a black olive – this cuts out the perfect round shape for the eyeball! Place this onto the mustard prints

Serve with a side of warm tomato pasta sauce or melted cheese!

 

Spooky Meatball Bats 

Ingredients

Main body:

- 8 Johnsonville 3 Cheese Italian Meatballs
- 16 blue corn tortilla chips

Eyes:

- 4 tbsp tomato paste, slightly diluted
- 2 tbsp Tatua sour cream
- 8 black olive slices

Directions:

Heat the meatballs up as per package instructions. Leave aside to cool

Once cool enough to handle, make a small slit on each side of the meatball, and slot the tortilla chips in – these will make the bat wings

To create the single spooky eyeball, spoon a little tomato paste on the meatball, followed by a smaller amount of sour cream. Place a slice of black olive on the sour cream and press down

 

Graveyard Bacon Dip

Ingredients

Dip:

- 5 strips chilled sliced bacon, chopped
- 200g Tatua sour cream
- 1 yellow onion, chopped
- 1 tbsp chives, chopped
- Black pepper

Graveyard crosses:

- 1 large carrot 

Directions:

Heat a pan over medium-high heat and cook the bacon until crispy. Remove, draining the oil, and set aside

Add the chopped onion into the same pan and cook until lightly browned and translucent. Remove and set aside

In a medium bowl, stir together the sour cream, onion, bacon, chives and black pepper until well incorporated

Leave in the fridge to chill

Meanwhile, prepare the graveyard crosses: cut the carrot in half crosswise

Using the upper portion, slice lengthwise into 4-5 strips (be careful of your fingers!)

Cut the shape of a cross from each strip. Stick them into the graveyard dip and serve!