Halloween Treats: Bloody Axeman Snacks


To follow up from my Miniature Jelly Pumpkins post, the other Halloween treat I remember from my childhood; Axeman Snacks. Now, I want to preface this recipe with a disclaimer. Now, usually I’m about 99% natural, additive free and homemade, but Halloween is my exception, one of the reasons I say 99% rather than 100%. While for this recipe you can make your own ketchup (though I do prefer Heinz), and make your own hot dog rolls, there is no avoiding the totally terrible hot dog sausages that you simply have to use to make this recipe work. Anyone who has ever been in any fast food joint in California that is not In-N-Out Burger will tell you, hot dogs are one of my (terrible) vices. They are glorious even if I don’t know what is in them. So sue me.

Honestly, I was really proud of how these turned out as I literally have not made these since my parents helped me put them together as a kid. I swear they look even more like bloody fingers than they did back then. I think it is all about finding the right size and colour hot dog sausages is the key. These are Waitrose’s own brand.

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Bloody Axeman Snacks

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: Serves 3 1x
  • Cuisine: Halloween


A Halloween treat from my childhood, frankfurters, hot dog rolls, radishes and tomato ketchup are turned into a tasty, gore-filled treat for October 31st.


  • 6 Frankfurter Sausages (I think Waitrose’s own brand are the best)
  • 6 Soft Finger Rolls
  • 2 Large Radishes
  • Tomato Ketchup


  1. Cook the hot dog sausages as per the manufacturers instructions.
  2. Meanwhile, using the handle of a wooden spoon make a hole down the middle of each soft roll, leaving the bottom sealed.
  3. Slice the radishes into thick slices and cut into triangles, with a sharp tip and one end and a strip of skin at the top to make the fingernails.
  4. Cut beds out of the top of the sausages with a sharp knife for the fingernails and push them into the sausage, sharp end first. I think the above photo makes it pretty self explanatory.
  5. Squeeze ketchup in lieu of blood into the hole in each roll and insert a ‘finger’.