These Halloween Sausage Mummies are such a fun dinner for kids and couldn't be much easier to make. Chipolata sausages are wrapped in thin strips of puff pastry to make mummy "bandages", baked until golden and then finished with edible eyes.
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Ready in just 30 minutes with only 5 ingredients, these mummy sausages are perfect for dinner before trick-or-treating, but they work just as well as Halloween party food.
We have been making these for Halloween for years after first having mini versions at a Halloween afternoon tea. The little ones were great for party food, but we wanted something bigger and more filling that could actually be served for dinner.
They have become one of those Halloween recipes that looks like you've made far more effort than you actually have. The kids can help wrap the pastry around the sausages too - and the messier the bandages look, the better!
Recipe update: This recipe was originally published on 19 October 2021 and was fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Why You Will Love Them
- A fun Halloween dinner - An easy way to make an everyday sausage dinner much more exciting for Halloween.
- Kid-friendly - Kids can help cut and wrap the puff pastry bandages and add the eyes once they have cooled.
- Only 5 ingredients - Sausages, puff pastry, egg, edible eyes and a little honey.
- Ready in 30 minutes - Ideal when you want something fun before heading out trick-or-treating.
- Easy to adapt - Use different sausages, make mini cocktail sausage mummies or change how you make the eyes.
- Great for parties too - Serve them on a Halloween platter with lots of dips and other spooky snacks.
Recipe Overview
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
- Makes: 8 sausage mummies
- Oven: 200°C/180°C fan/400°F/Gas 6
- Best sausages: Chipolatas
- Pastry: Ready-rolled puff pastry
- Best served: Hot or warm for dinner; they can also be served cold as party food.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chipolata sausages - We prefer chipolatas for these mummy sausage rolls because their thinner shape means they cook quickly and are easy to wrap in pastry. Pork, chicken or vegetarian sausages can all work. If you use larger sausages, they are likely to need longer in the oven, so follow the cooking instructions on the packet and make sure they are cooked all the way through.
- Puff pastry - Ready-rolled puff pastry keeps this recipe really quick. You only need a small amount, so save the rest for another recipe. Don't stretch the pastry too much when wrapping it as it can tear or pull away from the sausage as it cooks.
- Egg - Brushing the pastry with whisked egg helps the mummy bandages turn golden and crisp.
- Edible eyes - The easiest way to give the sausage mummies some character. If you don't have edible eyes, you could use tiny pieces of cheese and black olive instead.
- Honey - Just a tiny amount is needed to stick the edible eyes onto the cooked sausages.
Variations
For smaller Halloween party bites, use cocktail sausages and narrower strips of pastry. They will cook more quickly than full-size chipolatas, so adjust the cooking time accordingly.
You can also make vegetarian sausage mummies using your favourite meat-free sausages. Again, check the packet for the recommended cooking instructions as different brands cook differently.
How to Make Sausage Mummies
- Prep: Preheat your oven to 200°C/180°C (Fan)/400°F/Gas 6. Line a large baking tray with baking paper.
- Cut the "bandages": Cut the puff pastry into long strips approximately 1.5cm/½ inch wide.
- Wrap the mummies: Wrap a strip of pastry around each chipolata, twisting it around at slightly different angles to look like mummy bandages. Leave a small gap near the top of each sausage for the eyes.
Don't worry about making them neat - wonky bandages actually make the mummies look better.
- Egg wash the mummies: Put the wrapped sausages onto the prepared baking tray, leaving a little space between them. Brush the pastry with whisked egg.
- Cook: Bake for around 20 minutes, or until the puff pastry is golden and the sausages are thoroughly cooked. Cooking time can vary depending on the size and type of sausage used, so check the packet instructions too.
- Cool: Once cooked, leave the cooked sausages to cool for a couple of minutes.
- Prepare the eyes: Put a tiny dot of honey onto the back of each edible eye.
- Add the eyes: Stick two eyes into the gap you left between the pastry bandages.
How To Make The Best Mummy Sausage Rolls
The easiest way to get the mummy effect is to keep the pastry strips fairly thin and wrap them loosely rather than completely covering the sausage.
I always leave a deliberate gap near one end for the face before they go into the oven. It's much harder to find somewhere for the eyes afterwards once the pastry has puffed up!
You don't need to use lots of pastry either. A few uneven strips are enough to make the sausage look wrapped up and mean you still get plenty of crispy edges.
What to Serve with Sausage Mummies
We serve these every year on a Halloween Platter and they really add lots of personality to it. If we are making these as a Halloween dinner for the kids, I usually keep the sides fairly familiar.
There is already enough excitement going on at Halloween without making dinner complicated too!
Our Air Fryer Potato Wedges or Air Fryer Chips are perfect alongside them and both are great for dipping. Oven Baked Onion Rings are another fun option, or add Creamy Mashed Potatoes for a more filling dinner.
I also like adding something fresh alongside all the Halloween treats, so our Halloween Fruit Tray would work really well if you want the whole meal to stay on theme.
For dipping, serve the mummy sausages with Healthy Tomato Ketchup or Homemade BBQ Sauce. You could put ketchup into a little bowl and call it "blood" if your kids enjoy the full spooky treatment.
If you are making these for a Halloween party rather than dinner, then serve them with Halloween Tortilla Chips, Halloween pizzas and some fresh fruit.
Make Ahead and Storage
Make ahead: You can wrap the sausages in the pastry a few hours before you want to cook them. Put them onto the lined baking tray, cover and keep them in the fridge, then brush with egg just before baking.
This is my preferred way to get ahead because the pastry is at its best when the sausage mummies are freshly baked. Wait until after cooking to add the edible eyes.
Fridge: Once completely cooled, store them in an airtight container in the fridge for up to 2 days. They are at their crispiest when freshly baked.
Freeze: They can also be frozen for up to 2 months. The pastry may lose some of its crispness once frozen and reheated, so these are at their best freshly cooked.
Reheat: Reheat them until piping hot throughout. An oven will give you a crisper pastry than a microwave.
Dannii's Top Tips
- Let chilled puff pastry sit at room temperature for around 10-15 minutes before unrolling it. If it is too cold it can crack, but don't let it get too warm or it becomes sticky and difficult to handle.
- A pizza cutter is an easy way to cut long, even pastry strips.
- Leave a gap near the top of each sausage when wrapping it so you have somewhere to put the eyes.
- Don't wrap the pastry too tightly. Puff pastry needs a little room to expand as it cooks.
- Try not to overlap the pastry too many times in one place, otherwise the thicker areas can take longer to cook.
- Leave the sausage mummies on the baking tray for a couple of minutes after cooking before moving them, as the hot pastry is quite delicate.
- Add the edible eyes after baking rather than before.
- If the eyes keep sliding off, position them between two pieces of pastry so the bandages help hold them in place.
- Use cocktail sausages for mini sausage mummies if you are making Halloween party food.
- Cooking times will vary with different sausages, particularly thicker ones, so make sure they are thoroughly cooked before serving.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| The pastry has cracked | It was probably too cold when you unrolled it. Leave chilled puff pastry at room temperature for about 10-15 minutes before using it. |
| The pastry slipped off the sausages | The strips may have been wrapped too loosely or there may be too much pastry in one section. Wrap the bandages around the sausage firmly enough to stay in place without stretching the pastry. |
| The pastry isn't crispy | Make sure the oven is fully preheated and brush the pastry lightly with beaten egg before baking. Avoid wrapping too many layers of pastry over the same area. |
| The eyes fell off | Use only a tiny amount of honey and try placing the eyes in a gap supported by the puff pastry bandages. |
| Sausages taking longer than 20 minutes | Sausage size and type make a difference. This recipe works best with chipolatas. Thicker sausages are likely to need longer, so use the packet instructions as your guide and make sure they are completely cooked before serving. |
Frequently Asked Questions
The names are often used interchangeably. These are whole chipolata sausages wrapped in strips of puff pastry rather than traditional sausage meat enclosed completely inside pastry, but you will often see them called mummy sausage rolls at Halloween.
Yes. Cocktail sausages are perfect for making mini mummy sausages for a Halloween party. Cut the pastry into narrower strips and reduce the cooking time as needed, following the sausage packet instructions.
Yes. Use your favourite vegetarian sausages and follow the cooking instructions on the packet, as timings vary between brands.
Yes, you can eat these hot or cold. When we serve these up as party food, they are served cold and there are no complaints.
Once completely cooled, store them in an airtight container in the fridge for up to 2 days. They are at their crispiest when freshly baked.
Yes. Reheat them until piping hot throughout. An oven will give you a crisper pastry than a microwave.
Yes. Children can help cut the pastry into strips and add the edible eyes once the sausages have cooked and cooled slightly. Older children can also help wrap the sausages with supervision. Adults should handle sharp knives, the hot oven and raw meat as appropriate.
More Halloween Recipes
If you've tried these Halloween Sausage Mummies, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Halloween Sausage Mummies
Recipe Video
Ingredients
- 8 Chipolatas
- 90 g (3 oz) of Puff pastry
- 1 Egg - whisked
- 1 teaspoon of Honey
- 16 Edible eyes
Instructions
- Prep: Preheat your oven to 200°C/180°C (Fan)/400°F/Gas 6. Line a large baking tray with baking paper.
- Cut the "bandages": Cut 90 g of Puff pastry into long strips approximately 1.5cm/½ inch wide.
- Wrap the mummies: Wrap a strip of pastry around each of the 8 Chipolatas, twisting it around at slightly different angles to look like mummy bandages. Leave a small gap near the top of each sausage for the eyes.
- Egg wash the mummies: Put the wrapped sausages onto the prepared baking tray, leaving a little space between them. Whisk 1 Egg and brush it over the pastry.
- Cook: Bake for around 20 minutes, or until the puff pastry is golden and the sausages are thoroughly cooked. Cooking time can vary depending on the size and type of sausage used, so check the packet instructions too.
- Cool: Once cooked, leave the cooked sausages to cool for a couple of minutes.
- Prepare the eyes: Put a tiny dot of the 1 teaspoon of Honey onto the back of each of the 16 Edible eyes.
- Add the eyes: Stick two eyes into the gap you left between the pastry bandages.
Recipe Notes
- Let chilled puff pastry sit at room temperature for around 10-15 minutes before unrolling it. If it is too cold it can crack, but don't let it get too warm or it becomes sticky and difficult to handle.
- A pizza cutter is an easy way to cut long, even pastry strips.
- Leave a gap near the top of each sausage when wrapping it so you have somewhere to put the eyes.
- Don't wrap the pastry too tightly. Puff pastry needs a little room to expand as it cooks.
- Try not to overlap the pastry too many times in one place, otherwise the thicker areas can take longer to cook.
- Leave the sausage mummies on the baking tray for a couple of minutes after cooking before moving them, as the hot pastry is quite delicate.
- Add the edible eyes after baking rather than before.
- If the eyes keep sliding off, position them between two pieces of pastry so the bandages help hold them in place.
- Use cocktail sausages for mini sausage mummies if you are making Halloween party food.
- Cooking times will vary with different sausages, particularly thicker ones, so make sure they are thoroughly cooked before serving.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
nancy says
these sausage mummies are the cutest!! i had a great time making these with my kid
Dannii says
So glad you all enjoyed making them.
Aimee Mars says
These are literally perfect for Halloween dinner! We're having our neighbors over before trick-or-treating and this is what I'm going to serve all the kids.
Anjali says
These mummies are absolutely adorable!! I can't wait to make them for Halloween - my kids will love them!
Pauline says
Hi. That link isn't for edible eyes. It's for blood bones.
Dannii says
Sorry, amazon must have changed the link. I have edited it now.
Kristen says
These turned out so cute! Thank you for the easy and totally adorable recipe!
Annissa says
Amazing how easy and incredibly fun this looks! Kids would definitely love!
Megan Stevens says
Super fun and cute! Plus, we love sausages and puff pastry, so win win! Very fun holiday food.
Tavo says
These hot dogs definitely made it to my Halloween recipes' arsenal. Super easy, and it has the looks! :)