Witches Fingers with Chilli Swamp Dip
This makes a great centre piece for any Halloween party; both kids and adults will love them.
Makes 8 fingers
Prep Time - 15 minutes
Cook Time - 30 minutes
454g pack 8 Wall’s Mild Chilli pork sausages
8 rashers of Wall’s Streaky Bacon
4 tbsp sweet chilli sauce
50g light cream cheese
1/2 x 170g pot 0% Greek yoghurt
8 flaked almonds
1. Preheat the oven to 200C, fan 180C, gas 6.
2. Wrap each sausage in a rasher of Wall’s Streaky bacon starting 2cm in from the end of each sausage.
3. Place on a lined baking tray and spoon over 2 tablespoons of sweet chilli sauce, and bake in the oven for 30 minutes, turning if necessary. Remove and allow to cool for 5 minutes.
4. Meanwhile mix the cream cheese, yoghurt and 1½ tablespoons of sweet chilli sauce and place in a bowl and top with the remaining sweet chilli sauce.
5. Using a sharp knife, cut a small slit 1cm in from the end, just under the skin of each sausage where the bacon isn’t wrapped, and slide an almond in to make a fingernail.
6. Place the sausages at differing heights into the dip with the fingernails pointing outwards and serve.
Tip: If you aren’t a fan of spice, Wall’s Peppered Pork sausages are a great alternative to the Mild Chilli ones.
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