Ingredients:

• 8 Fry’s Sausages

• 2 sheets of vegan puff or flaky pastry (cut into thin strips)

• 50g of Angel Food dairy-free cheddar

• Sauces for dipping (we’re using the new vegan sauce range by Culley’s!)

Method:

Line a large oven-safe tray with baking paper.

Cut your sausages in half, and slice half an oval from the rounded tip (this is your fingernail bed). 

Wrap each half sausage carefully with a strip of pastry – leave the tip sticking out so you can add a finger nail after baking!

Place each finger on the tray and bake at 180°C for 10-15 minutes or until pastry is golden. 

While the fingers are cooking, cut out the cheddar in the shape of fingernails. 

Take the sausage digits out of the oven, and place your cheddar fingernails on top of each nail bed. 

Serve hot with your favourite dips – we’re using the new vegan sauce range by Culley’s!