Description:
Gross Grub by Cheryl Porter
Random House
ISBN 0-679-86693-0
Ingredients:
8 ounces Tube refrigerated crescent Rolls
8 Brown & serve sausages
1 Squeeze bottle yellow Mustard
Directions:
With an adults help, preheat the oven according to directions on crescent roll package.
Prepare the sausages according to package directions. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels. Allow them to cool for 10-15 minutes.
With an adults help, carefully cut the sausages in half lengthwise. Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half. Squeeze a thin line of mustard into each through.
Separate the crescent roll dough into its precut triangle pieces, and lay them flat on an un-greased cookie sheet. To form insect larvae, take two sausage halves and, with their mustard sides touching, put them together to form a whole.Place a whole larvae on a baking sheet and bake according to package instructions.
Allow the little buggers to cool 15-20 minutes before chowing down on their tender torsos. Serves 4 goo gobblers.
hmm some one getting ready for halloween???
ReplyDeleteTry a tube of biscuits and a cut up hot dog in side each biscuit and bake for 10 minutes.
ReplyDeleteMichael, Yup ... and have been for a while now. LOL!! When my kids were little we used to cook Gross Grub year 'round. I'll only be posting these Gross Grub recipes up until Halloween though. After that it's anyone's guess what the recipe theme will be.
ReplyDeletePhil, thanks .... we've had these, too ... another fun treat to make. If I remember right we dribbled barbecue sauce and/or mustard all over it for a super messy meal. Thanks!
ReplyDelete