Monster puree with finger food is guaranteed to be an eye-catcher on Halloween. Make a puree of potatoes, beetroot cubes, salt, pepper and nutmeg. Hard-boiled eggs serve as staring eyes for the finished mash. To do this, remove the egg yolk, mix with mayonnaise, mustard, salt and pepper and pour back into the egg halves. Make pupils of olives and place them in the egg eyes. The last eerie mood gives the saucer fingers of sausages:just carve finger folds with a knife and put fingernails on the ends of pieces of onion. The eerily delicious Halloween meal is ready.
800 g floury potatoes
250 g cooked beetroot
150 ml milk
Salt and pepper
1/2 teaspoon nutmeg
3 eggs
2 tbsp mayonnaise
1/2 teaspoon mustard
6 black olives
4 mini sausages
1/2 onion
Wash the potatoes and boil with the skin in salted water, let evaporate.
Then peel the potatoes and put them in a bowl.
Cut the beetroot into cubes and add to the potatoes together with the milk.
Season the ingredients generously with pepper, salt and nutmeg and mash with a potato masher until a homogeneous red mass.
Hard-boil the eggs, deglaze, peel and cut in half lengthwise.
Remove the egg yolks with a spoon and mix with the mayo, mustard, salt and pepper. Spoon this mixture back into the egg halves and smooth over.
Cut off the ends of the olives and place them on the egg eyes as pupils.
Score the mini sausages several times with a sharp knife so that the cuts look like knuckles. Cut a “bed of nails” at the end of the sausage and cut small “fingernails” out of the onion, which are then placed on the sausages.
