Halloween Party Food | Dead Man's Fingers & Spooky Dips
A Halloween appetizer featuring lil' smokies cut to look like fingers, and a trio of frightening dipping sauces.
Halloween -- the only time of the year we actually want our food to look gross. If that's what you came for, then you are in the right place. I truly don't know that appetizers get more grotesque than this, and this little number takes Halloween finger food to a whole 'nother level. And, I mean finger food in somewhat of a literal sense as you can probably see. Lil' Smokies are cut to perfectly resemble a swarm of severed digits, and they are rightfully named Dead Man's Fingers. They are horrible, they are loathsome...yet somehow, kind of delicious. We are talking about miniature, bite-sized sausages after all
HOW TO MAKE LIT'L SMOKIES LOOK LIKE FINGERS
Turning the Lil' Smokies into horrid little fingers is really much easier, and much faster work than I had originally planned for. I found the simplest way to transform them was to stand them right-side up on the cutting board, and using a small, sharp knife (e.g. a paring knife) slanted at a diagonal toward the sausage, shave about a 1/2" worth of sausage away. This forms the fingernail. Then, lay the sausage flat and cut two slits directly under the nail, and three slits on the opposite end from the fingernail. This creates the finger and knuckle creases.
A TRIO OF DIPPING SAUCES
To accompany your Dead Man's Fingers, try any one of these awfully delicious dips, created specifically to complement the flavors of the sausage: Mummy Mush, Dracula's Bloody Stew and (my personal favorite) Lizard Leg Brew
MUMMY MUSH (HOMEMADE PICKLE RELISH DIP)
Mummy Mush is a quick and simple dip to whip up, with flavors very closely resembling a pickle relish. It is easy to make with the aid of a food processor and requires very little effort beyond the pushing of a button!
DRACULA'S BLOODY STEW (CRANBERRY BARBECUE DIPPING SAUCE)
Dracula's Bloody Stew was created to look like bloodied intestines and spilled guts (how terrible does that sound!), and begins on the stovetop with thawed cranberries and sugar. It quickly morphs into a tangy and sweet barbecue-style sauce, completely ideal for little sausage dippers
LIZARD LEG BREW (SPICY PEPPER JELLY SAUCE & CREAM CHEESE DIP)
Oh, and let us not forget the Lizard Leg Brew. This slimy, spicy sauce starts with a rough chop of fresh jalapeños, and quickly comes together on the stop top via the addition of red pepper jelly, vinegar and the help of a few spices. It is spicy, a little tangy and a lot of delicious. Once the sauce has cooled, it is poured over room temperature cream cheese and served.
I love a good variety, so all three dips is right up my alley, however, if you are hosting a Halloween party, very likely you may find yourself pressed for time. Entertaining always seems to come down to the last minute, doesn't it? The last thing you want is to feel overwhelmed by to-dos as guests are walking through the door. All of these dips can be made in advance, however, just one of the three is perfectly sufficient, and will make for a gruesome (and tasty) conversation piece amongst your guests. Please, enjoy.
For Dead Man's Fingers:
1 1/2 pound (24 ounce) package Lit'l Smokies
1 tablespoon canola oil
Method:
Preheat the oven to 350° and have ready a rimmed baking sheet, lined with aluminum foil.
Pat the sausages dry with paper towels. Stand sausage right-side up on the cutting board. Using a paring knife, shave about a 1/2" worth of sausage away. This forms the fingernail. Lay the sausage flat and cut two slits directly under the nail, and three slits on the opposite end to create the finger and knuckle creases.
Transfer the sausage to the prepared baking sheet, drizzle with canola oil and toss to coat. Spread apart on the baking sheet and bake for 10 minutes. Serve warm alongside dipping sauces and enjoy.
For the Mummy Mush:
5 dill pickles, minced
1/4 cup mayonnaise
2 tablespoons dijon mustard
1 tablespoon whole grain mustard
2 teaspoons granulated sugar
2 teaspoons Chalulah Hot Sauce
1 1/2 teaspoon garlic powder
3/4 teaspoon onion powder
Method:
Add half of the pickles and the remaining ingredients to the bowl of food processor fitted with a blade attachment. Process until well combined, and transfer to a mixing bowl. Stir in the reserved pickles. Serve and enjoy.
Makes about 1 cup.
For Dracula's Bloody Stew:
1/3 cup + 1 tablespoon dark brown sugar
1 1/2 cup frozen cranberries, thawed
3/4 cup ketchup
2 1/2 tablespoons Worcestershire sauce
2 teaspoons cider vinegar
1 teaspoons Kosher salt
1 teaspoon chili powder
1 teaspoon ground ginger (optional)
1/2 teaspoon black pepper
1/2 teaspoon ground cumin (preferably McCormick brand)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Method:
In a medium-sized saucepan over medium-high heat, add the brown sugar and cranberries. Stir until the sugar has melted, about 2-3 minutes. Add in the remaining ingredients, and reduce the heat to medium-low. Simmer for about 10 minutes, stirring often.
Remove from the heat, serve and enjoy.
Makes about 1 1/2 cup.
For Lizard Leg Brew:
1 tablespoon canola oil
4 jalapeños, seeded and choppped
1/2 cup store-bought red pepper jelly
1 teaspoon ground cumin (preferably McCormick brand)
1/2 teaspoon smoked paprika
1/2 teaspoon Kosher salt
6 ounces cream cheese, room temperature
Method:
Add canola oil to a small saucepan over medium-high heat and allow to come to temperature. Add the jalapeños, and sauté 4-6 minutes, or until softened. Add in the red pepper jelly, cumin, smoked paprika and salt, and stir until the jelly has melted down.
Remove from the heat and set aside to cool. Place the cream cheese in a serving dish and spoon jalapeño mixture over the top. Serve and enjoy.
Makes about 1 cup.
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