Bloody Finger Hot Dogs

Quorn sausage fingers on black charcoal hot dog buns!

https://www.cutoutandkeep.net/projects/bloody-finger-hot-dogs • Posted by Cat Morley

You will need

600 g All Purpose Flour 1 packets Yeast 2 tsp Activated Charcoal 2 tsp Sugar 1 tsp Salt 120 ml Warm Water 60 g Butter , melted 12 Quorn sausages 240 ml Soya Milk plus extra for brushing Black Sesame Seeds

Project Budget

Time

Difficulty

Description

Instructions

1. 

   Whisk together the flour, yeast, charcoal, sugar and salt.

2. 

   Dissolve the yeast in the warm water and then whisk in the melted butter. Leave to froth for 5 minutes. Put the flour in a bread machine and make a well in the middle. Crack the egg into the middle and then add the milk mixture.

3. 

   Set the bread machine to the dough setting and leave it to mix, knead and rise.

4. 

   Knead the dough with your hands and divide into twelve balls. Roll into long rolls and place on two oiled baking sheets. Cover with cling film and leave to rise for another 30 minutes.

5. 

   Brush the tops of your rolls with a little milk and sprinkle each with black sesame seeds. Bake at 200'C for 12 minutes.

6. 

   While the rolls bake, prepare the Quorn sausages by cutting them to look like fingers.

7. 

   Start by scoring the shape of a nail at the top of the sausage.

8. 

   Then scoop out the nail shape.

9. 

   Repeat to add little notches at the knuckle.

10. 

    Repeat for the remaining sauces and then cook in a pan of boiling water.

11. 

    Serve on the hot dogs buns with ketchup to look like blood.