This Halloween Intestines Appetizer is made with puff pastry and sausage before being slathered in a sweet beet, cherry sauce. It's gruesome, gooery and perfectly suited for this year's Halloween party!
As the chill of autumn sets in and Halloween approaches, my culinary cravings always seem to take a delightfully spooky turn.
Especially because I am Halloween obsessed and throw a Halloween party every year!
I love spooky appetizers, especially when they taste delicious!
So I thought it would be a delicious idea to spook your guests with an eerie appetizer that's equal parts creepy and scrumptious!
Enter my creepy intestines appetizer. It's made with flaky puff pastry, savory sausage, and doused with a hauntingly tasty beet and cherry sauce that will leave your taste buds under its spell.
Puff Pastry Intestines
Puff pastry is one of my all time favorite pastries. It's buttery, flakey and the PERFECT ingredients to mimic intestines because of how pliable it is.
There is no wrong way to place your puff pastry dough. As long as it swirls and twists similar to what an intestines is supposed to look like, you're good to go.
As it bakes, the top will turn golden brown and puff up nicely.
The result will be a crispy, flakey golden appetizer.
The "Bloody" Sauce
To get the bright red color that resembles blood but still tastes good and pairs well with sausage, I used a sweet cherry jam and boiled beets.
It's a simple way to add flavor and color to this creepy appetizer.
Most food stores have pre-boiled or steamed beets prepackaged which makes them ready to use.
Tossing everything in a blender will smooth out the consistency a bit.
- If you can't find cherry jam, strawberry or raspberry will work.
- You can use spicy Italian sausage instead of sweet sausage.
- Add in herbs or cheese to the sausage filling if you wish.
Other Halloween Appetizers
Creepy Intestines Halloween Appetizer
- 1 17.3 oz package of frozen puff pastry (2 sheets)
- 1 lb sweet Italian sausage (*see note)
- 8 oz cherry jam
- 4 oz. cooked beets
- 1 large egg + 1 tablespoon water
- Preheat oven to 400℉.
- Open your thawed puff pastry sheets onto a floured surface and cut in half lengthwise. (See photo above.)
- Remove the casing from your sausages using scissors or a knife.
- Place the sausage onto the edge of your puff pastry sheet and roll tightly pinching the ends together using your fingers so it's nice and sealed. Repeat with the remaining 3 pastry sheets.
- Take the rolled sausage pastries and stretch them out to elongate them a bit. Hold it up and allow gravity to take hold!
- Add intestine sausages to a parchment lined baking sheet to mimic what an intestines looks like. (See photo above.)
- Scramble egg and water together and brush over top the intestines.
- Bake for 20-30 minutes or until the pastry is golden brown.
- Let cool and then brush cherry beet sauce over top (or you can drizzle it over). Serve!