Halloween is around the corner, and this week, in honor of this ghoulish holiday, CT Bites will feature a daily recipe to help you plan the perfect Halloween party. These dishes are both adult and kid-friendly, and are simple time-saving delicious meals that will leave you plenty of time for dress-up. This is the first in our series, and really... what defines the real joy of Halloween more perfectly than eatable severed body parts?
These "Bloody Fingers" are an updated version of a perennial favorite, pigs in a blanket. I like to use chorizo, but you could substitute chicken apple sausage or Portuguese linguica.
Bloody Fingers in a Blanket (AKA chorizo in puff pastry)
1 lb. chorizo (can also use sausage or Portuguese linguica)
Red pepper jelly
Cut sausage into 3” pieces and brown in a pan for 3-4 minutes. Preheat oven to 425. Line a cookie sheet with a silpat mat or spray Pam on an aluminum foil lined cookie sheet.
Remove sausage from heat and cut a 2” wide pieces of puff pastry into long rectangles. I like the DuFour brand of puff pastry, but you could even use pie or pizza dough for this.
Brush the inside of each piece of puff pastry with a little red pepper jelly and roll a piece of chorizo in the pastry until ½ of sausage is enclosed in the pastry.
Bake at 425 for 7-8 minutes or until pastry is golden brown.
Serve with grainy mustard and Tabasco spiked catsup.