On the face of it, this sausage might sound like just another novelty for Halloween. But stick around and you’ll see—it’s anything but basic. We teamed up with Alasdair Clark of SOSIJ (yeah, the sausage wizard) and cooked up something properly out-of-the-ordinary for UK Sausage Week and Halloween.
It’s got diced apple for a bit of sweet, Aleppo flakes for heat, a solid dose of miso (because, of course), and then… a cheeky twist of fudge. Sounds wild, we know. But somehow the mix works. You get unexpected layers of flavour. The kind that make you raise an eyebrow, then go back for seconds.
Now let’s talk toppings—because if you’re going to serve the Hallo-Weener, you might as well go full party mode. Think sharp, creamy fennel remoulade and bowlfuls of crispy fried shallots. The remoulade gives you crunch and tang, the shallots bring the sweet, salty, golden chaos. Together they turn this sausage into something pretty special.
First, the fennel remoulade. Grab a fennel bulb, slice it thin (a mandoline works if you’re feeling brave). Mix up some mayo, whole grain mustard and lemon juice, toss in your fennel, season it, and if you can, give it half an hour in the fridge. It wakes up beautifully.
Then the crispy shallots. Slice a handful of shallots into thin rings. Dust them in a bit of flour and salt. Fry in hot oil until golden and crunchy. Lay them out, try not to snack them all before they hit the sausage.
To build your masterpiece: Get the Hallo-Weener hot. Load on a generous heap of fennel remoulade. Shower it with crispy shallots. The crunch, the creaminess, the sausage flavour bursting through—it’s a meal with personality.
Serve it with something relaxed: maybe a beer, maybe a cider. Maybe you’re sat round a bonfire, maybe you’re indoors but the lights are down low and the vibes are right. Either way, this is a sausage that’s been dressed up for the occasion.
So yeah—Hallo-weener season is absolutely here. The sausage is waiting. The toppings are ready. You’ve got the plate. Let’s eat.
The Hallo-Weener is available now for Click & Collect, and from 6th November you can get it delivered straight to your door. Don’t hang about—this one won’t stick around forever. Order yours here.
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