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You're gonna scream over these Ghostbusters sausage monsters

Diana Johnson is a professional recipe developer, food photographer, freelance writer and cooking instructor. She's also a mother who believes that kids can love healthy food, and that no child should have to experience food insecurity. ...

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm

Whether you're a hard-core Ghostbusters fan or just love Melissa McCarthy (who doesn't?), these cute sausage monsters inspired by Slimer the ghost are the perfect snack for any Ghostbusters viewing party.

Not only will these little guys impress your guests or kids, but you'll be amazed at how easy they are to make.

More: This Finding Dory cake is the treat your kids will be asking for all summer

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Start by assembling your ingredients and supplies. You'll need some cream horn molds (the pointy silver things), crescent rolls, toothpicks, peppercorns, an egg, green pepper jelly, parchment paper, nonstick spray and breakfast sausages. We used organic chicken sausage from Costco. You'll also need a knife or pair of scissors.

More: Stormtrooper cheese ball

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

The next step is unrolling your crescent rolls and then whisking the egg with about a teaspoon of water to make an egg wash.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Cut or tear off half the bottom of the triangle of dough so you end up with a sort of long strip with a pointy end. Save the piece you removed for later.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Spray a cream horn mold with the nonstick spray so you don't destroy your monsters when trying to remove them after baking. Yep. That's the sad voice of experience.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Wrap the strip of dough around the mold, starting with the wide end of dough, toward the open end of the mold. Make sure the flat edge is on the wider side, not the torn edge.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Carefully stretch and wrap the strip down the cone until you're able to close the pointy end.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Repeat with the other triangles of dough until you've used all your molds. If you have leftover dough like I did, just wrap it and refrigerate it to use once your first batch is baked.

More: Bird-shaped whole-wheat rolls

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Remember the parts of the triangles you removed? Now roll little bits of that excess dough into pea-size balls. You'll need two for each monster.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Dip two balls of dough into the egg wash, and then place them on top of a cone of dough.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Use a toothpick to poke a hole into each dough ball, and drip some egg wash into the holes.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Then press a peppercorn into each ball of dough.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Roll some more of the excess dough into a thin log about 2 inches long. You'll also need two of these for each monster.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Dip one end into the egg wash, press it to the underside of the monster, and then use scissors to cut two snips into the other end for fingers.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Repeat on the other side of the monster.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Once you've completed all the monsters, bake them on a parchment-lined cookie sheet for about eight to 10 minutes at 375 degrees F. You want them to just be turning golden.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Arrange your monsters on a plate, and cook the sausages according to the package directions. I used the microwave.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

You may need to trim the sausages to make them fit into the monsters. You want them to come just to the edge of the monster's mouth.

More: How to make a Shark Week-inspired cake

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Thin out some jalapeño jelly with a little warm water.

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Drip the jelly into the monsters' mouths and onto the plate in front of them.

More: Halloween cheese mummy

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

Aren't they the cutest? I'm totally making these again for Halloween!

Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Diana Johnson

More: How to make a Disney's Frozen-inspired cake

Ghostbusters sausage monsters recipe

Feel free to use your favorite breakfast sausage in these monsters. You can even make them with cocktail wieners.

Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes

Yields 8

Ingredients and supplies:

  • 1 can crescent roll dough
  • 1 egg
  • 16 peppercorns
  • 8 breakfast sausages
  • 1/4 cup green jalapeño jelly
  • Cream horn molds
  • Nonstick spray
  • Toothpicks
  • Scissors
  • Parchment paper
  • Cookie sheet

Directions:

  1. Heat the oven to 375 degrees F.
  2. Unroll your crescent rolls, and whisk the egg with about a teaspoon of water to make an egg wash.
  3. Cut off 1/2 the bottom of the triangle of dough so you end up with a sort of long strip with a pointy end, and put the piece you removed into the excess pile.
  4. Spray a cream horn mold with the nonstick spray, and then wrap the strip of dough around the mold, starting with the wide end of dough, toward the open end of the mold.
  5. Carefully stretch and wrap the strip down the cone until you're able to close the pointy end.
  6. Repeat with the other triangles of dough until you've used all your molds. If you don't have 8 molds (they're often sold in sets of 6), just wrap and refrigerate the last 2 dough triangles, and repeat after you bake the first batch.
  7. Roll little bits of the excess dough into pea-size balls. You'll need 2 for each monster.
  8. Dip 2 balls of dough into the egg wash, and then place them on top of a cone of dough.
  9. Use a toothpick to poke a hole into each dough ball, drip some egg wash into the holes, and then press a peppercorn into each ball of dough.
  10. Roll some more of the excess dough into a thin log about 2 inches long. You'll also need 2 of these for each monster.
  11. Dip 1 end into the egg wash, press it to the underside of the monster, and then use scissors to cut 2 snips into the other end for fingers.
  12. Repeat on the other side of the monster.
  13. Once you've completed the eyes and arms for all the monsters, bake them on a parchment-lined cookie sheet for about 8 – 10 minutes, until just turning golden.
  14. Arrange your monsters on a plate, and cook the sausages according to the package directions.
  15. Trim the sausages as needed so they fit into the monsters, right to the edges of the open mouths.
  16. Thin out the jalapeño jelly with a couple of tablespoons of warm water.
  17. Drip the jelly into the monsters' mouths and onto the plate in front of them.
  18. Serve immediately.
Slimer is back with a sausage tongue and jalapeño jelly ectoplasm
Image: Gabriela Arellano/SheKnows
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