Blood & Guts for Halloween ~ Sangue e Entranhas de Halloween

Booooo...You can really get creative with this eeky halloween suggestion. This is a savoury version of guts and blood, but you can get just as creative with a sweet filling, using strawberry jam for the blood! It's loads of fun!

Apresento-vos esta sugestão salgada, mas pode dar asas à vossa criatividade e criar uns intestinos doces. Basta substituir o ketchup com doce de morango. Divirti-me imenso, eis esta sugestao!

Ingredients:

1 roll of puff pastry (rectangular)

500gr sausage (fresh sausages or pre-cooked sausages)

Mustard

Ketchup

Method:

1. Pre-heat oven to 220ºC.

2. Roll out the puff pastry and spread with mustard.

3. Cut the puff pastry into 10cm wide longitudinal strips (1 pastry roll should yield 3 strips).

4. Arrange sausages on each strip and roll-up.

5. Line a baking tray with parchment paper, and arrange each roll on the baking tray so as to form the intestines (try to hide the joints of the various rolls).

6. Brush with egg-wash. If you like, you can splatter some ketchup over the intestines before baking.

7. Bake for about 20 minutes.

8. Once baked, splatter with ketchup.

Ingredientes:

1 rolo de massa folhada (rectangular)

500gr salsicha fresca ou salsicha normal

Mostarda

Ketchup

Preparação:

1. Aquecer o formo a 220ºC.

2. Estender a massa folhada e barrar com mostarda.

3. Cortar a massa folhada em tiras longitudinais de 10cm de altura (um rolo de massa deve dar 3 tiras).

4. Colocar salsicha em cada tira e enrolar.

5. Num tabuleiro forrado com papel vegetal, arrange cada um dos rolos de forma a formar os intestinos (tente disfarçar as juntas dos vários rolos).

6. Pincel com ovo. Pode salpicar com ketchup antes da cozedura se gostar.

7. Leve a cozer durante uns 20 minutos.

8. Após a cozedura, salpique com ketchup.