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!

You Might Also Enjoy

Homemade Halloween Party Rings

Devilled Spiders Eggs

Miniature Jelly Pumpkins

You Might Need (ad)
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bloody Axeman Snacks

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

Description

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.


Ingredients

Scale
  • 6 frankfurter sausages 
  • 6 soft finger or hot dog rolls
  • 2 large radishes
  • tomato ketchup

Instructions

  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’.

Discussion