Another Rat on a Stick variation

Some day I’ll settle on a recipe. This year I used “Gimme Lean” again, and blended white beans, with a bunch of sage, basil, salt, garlic, and little oregano because the beans sort of watered down the sausage flavor. The resulting mix was plenty to make something like 30 or 35 rats, including five “jumbo” rats. Bucatini (not pictured) is definitely the right pasts for tails too. The sauce is just for dipping this time around.

Same old basic procedure: impale 1/3 of a cheese stick onto a skewer; wrap in mixture and form into rat; boil half the length of the pasta in colored water and break off just enough to leave a bit that you can insert into the rat; wrap tail around skewer, add details to taste (in this case, black bean eyes); bake at 350 for 20 minutes or until cheese erupts. I had to add a little flour to reduce the moisture from the white beans, and also coated them with it to form them.

Basic rat forms on well-greased baking sheet.

Preparing tails

I added the eyes while waiting for the next batch of tails to cook

Bon apetite!

They went over pretty well at the party.

Published in: on October 26, 2017 at 4:00 pm  Leave a Comment  
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Return of the son of the bride of rats-on-a-stick!



Yes, ’tis the weekend before Samhain (/sa-ween/)  or Halloween again and there is a party and rats on a stick. This year I varied the recipe again, using a can each of cannelloni, navy beans, and red kidney beans with about 1 1/2 cups of plain bread crumbs, four chicken eggs, and maybe a quarter cup of teriyaki sauce, with salt, pepper, and garlic to taste (i.e. tons) for the outer cores and 1/3 or 1/4 of a string cheese stick for the core of each rat. The tails are bucatini, a spaghetti-like tubular pasta. They will be served with teriyaki sauce to dip (rats on a stick can get pretty dry when reheated). Bon appatite!


Published in: on October 24, 2015 at 9:34 am  Comments (1)  
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Late post: This year’s Halloween food

Wow, it’s been a few weeks now– I actually made these the weekend of October 20th.  Been too bust to post much.

Anyway I made the usual rats on a stick for my Mom’s Halloween party, although this year I made the rats from just crushed cannellini beans (aka white beans) and Gimme Lean  — no bread crumbs, no egg. In this case 2 packages of Gimme Lean ‘sausage’ and one can of beans, with some spices added.  But first I reserved a couple dozen beans for rat eyes.  Otherwise just follow the usual recipe.  The white eyes worked OK.

The other thing I made was a load of bread, with eyes.  I meant for it to look like a mummy, but it looks just as much like a ghost or even a snake, according to my daughter.  Fresh baked bread is too tempting though and it didn’t make it to the party.

Here is is ready for the oven — I twisted the dough and smushed the shoulders and head into shape.

Baked, it hardly looked any different., although he must have been uncomfortable as he settled on his side.

Published in: on November 14, 2012 at 10:57 am  Leave a Comment  
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Goblin pumpkin

Well, I finally got my camera back about a month after the Halloween party.  So here’s a couple of pumpkins we had out for Halloween.  I did the goblin, my daughter did the cat (I drew an outline of the cat and Riley painted it).

We cut them up after Halloween to toast the seeds.  The goblin got really hard, like a gourd, for some reason.  I had to chop it open with a machete, but the flesh inside was still fresh.  Maybe next year I’ll try to preserve one like that.  It was growing in a field of pumpkins, so I don’t think it was a different species or anything.  Maybe it is a function of the size and the amount of stalk left on?  I know vegetables like carrots and such dry out and wither faster in the fridge if you leave the greens on them.

Published in: on November 29, 2010 at 6:00 am  Comments (2)  
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Rat on a stick!


Over at the Judge’s Guild website they have a recipe for Rat on a stick, <update: link broken, but here’s an archived version of the original> a delicacy offered by one of the few fast food franchises available to Tunnels & Trolls players.  Just the thing for my mom’s annual Halloween party!

I had to adapt the recipe (being vegetarian and all) but I think it will work.  They smell great; I can’t wait to try one tonight.  My version substitutes “Gimme Lean” veggie sausage for the beef, Italian style bread crumbs for the cracker crumbs, and pizza sauce for the BBQ sauce & honey.  I also went with string cheese because 1/2 a stick is the perfect size, and goes with the Italian-American style ingredients. I basically doubled the recipe, using 2 rolls of sausage, 1 cup bread crumbs, and 12 pieces of string cheese (cut in half).  A jar of pizza sauce of more than enough, and next time I won’t coat the bottoms of the rats!

DSC03178Bread crumbs & “sausage”


DSC03180Riley helps mix up the eggs

DSC03182The rat shape coating the cheese…

DSC03183Coated with sauce (in retrospect I’d do this after adding tails next time)

DSC03184Boiling one end of the spaghetti in water with food coloring.

DSC03185With tails; my wife added food coloring eyes and rosemary whiskers.

DSC03186Ready for the oven. Yumtious!

So, the revised recipe would be:

1 log of “Gimme Lean” ground veggie sausage (the package says it is equivalent to 1 lb. cooked meat)

1/2 c. bread crumbs

1 egg

6 sticks of string cheese

1 small jar or can of pizza sauce

12 wooden skewers

12 pieces of spaghetti

red food coloring

rosemary or thyme for whiskers

green or black food coloring for eyes

Preheat oven to 400 degrees; mix sausage and crumbs with 1 beaten egg; cut cheese sticks in half and skewer on sticks; divide sausage/bread crumb mixture into 12 pieces; mold it over the cheese in a cone shape; boil 2-4 c. water in a pan with red food coloring, and dip in one end of the spaghetti, until it softens, and when the dipped end is fully cooked, break off most of the uncooked end, leaving a bit to stick into the rat’s asses, and drape the tail over the stick; brush with pizza sauce, stick in whiskers and dot with food coloring for eyes.  Bake on a lightly greased cookie sheet for 20 minutes or so (keep an eye on it; ovens vary).  I doubled the above recipe for the party.

Published in: on October 24, 2009 at 5:19 pm  Comments (9)  
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