Halloween Treats: Bloody Axeman Snacks

Halloween is once again around the corner, but this year rather than presenting something new (though I may have something fresh planned for Instagram!) I thought I’d dive into my Halloween archives and give a fun little recipe (well, a preparation at least!) we used to have at parties when I was a kid a new lick of paint with some new photos as they prove to be so popular year on year: let me re-introduce you to my Bloody Axemans Snacks.

Classic hot dogs, carved with radish finger nails to look suitably gruesome stuffed into a bun with lots of ketchup blood they’re quick, simple, but I hope you’ll agree also very visually effective! My parents originally found the recipe in a book of Halloween ideas for my first Halloween party (the same book from which came these Miniature Jelly Pumpkins, in fact) but for the life of me I can’t even figure out what it was called browsing on Amazon. Anyone recognise these deliciously horrible treats?

Serve these ghoulish pre-trick or treating for fuel before you go, or as part of a fun spread including my Devilled Spiders Eggs, Mummified Cocoa Pops Treats and my Homemade Halloween Party Rings which I can promise you as a grown up that adults will enjoy just as much as the kids!

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Homemade Halloween Party Rings

Devilled Spiders Eggs

Miniature Jelly Pumpkins

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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
  • 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 
  • 6 soft finger or hot dog 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’.