Halloween Sausage Ghosts

For the Halloween sausages, split the ghost sausages of your choice vertically in the middle. Cut the cut ends crosswise with a knife about 4-5 cm deep.

Score the ghost face, eyes, mouth and nose with a knife.

Now let the sausages steep in boiling water until they are cooked and the lower ends are nicely bent up.

Put the finished Halloween sausage ghosts on a thick grissini (or wooden skewer) and serve with a tomato sauce as a bloody dip. You can also make extra fiery ghost eyes by sticking in red pepper berries.

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