If you are looking for a spooky themed dinner or snack this Halloween season, then these Sausage Mummies couldn't be easier. Take your favourite sausages, wrap them in puff pastry, brush with egg and then bake before adding on some edible eyes for real character.
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Halloween is usually all about the snacks for us, but we have been making these Sausage Mummies for a Halloween themed dinner ever since we had them on a Halloween afternoon tea a few years ago.
The ones we were served were mini sausages which were cute for little snacks, but we wanted to make bigger versions for a main meal.
There are versions of these all over Pinterest if you want ideas of how to decorate them, or even different ways to wrap them so they look mummy like. But this is our version of them, with all our tips on how to make them perfect every time.
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Why You Will Love Them
- A fun Halloween meal - Halloween is usually all about the snacks, but these are great for a Halloween themed dinner when packed out with some sides (we have some suggestions for those below).
- Adaptable - You can change it up with the sausages that have been used, and even how you add the eyes.
- Stores well - Although these are best eaten straight away because of the pastry, they do store well so you can freeze leftovers if you have them.
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.
- Sausages - The star of the recipe. Really, anything goes here. We used chipolatas, because they are thinner and you don't need as much pastry. However you could use any sausages. Veggie sausages work well, as do flavoured sausages like apple and herb flavoured.
- Pastry - Puff pastry is what you want for this recipe. Be very careful with it though, because if you over stretch it, then it will fall apart when baking.
- Egg - We brush the pasty with egg before it goes in the oven to help get it nice and crispy. You could skip this step, but we like our pastry to be browned.
- Edible eyes - These give the sausage mummies some real character. We use a lot of edible eyes during the Halloween season, so we buy them in bulk on Amazon. If you didn't want to use edible eyes, then you could use a little bit of sour cream and a tiny cut out piece of black olive to make an eye.
- Honey - This is used to make the edible eyes stick to the sausages.
More ingredient substitutions and variations can be found in the recipe card.
Step by Step Instructions
One: Preheat your oven to 200°C/180°C(Fan)/400°F/Gas 6.
Two: Cut eight strips from the puff pastry of 1.5cm/0.5in thick.
Three: Wrap a strip of pastry around each sausage. Line a baking tray and place the wrapped sausages on it. Brush with whisked egg.
Four: Bake in the oven for 20 minutes.
Five: Using the end of a teaspoon handle, put a dot of honey on the back of the eyes and stick them to the sausages.
What to Serve with Sausage Mummies
We serve these every year on a Halloween Platter and they really add lots of personality to it. However, if you are serving them as a main meal, then we have lots of delicious side dishes that go perfectly with these sausage mummies. Basically, whatever you would serve with sausages, can go with these. Why not try these side dishes that kids will love:
- Easy Cheesy Garlic Bread
- Hasselback Potatoes
- Fries with homemade French Fry Seasoning
- Oven Baked Onion Rings
- The Best Creamy Mashed Potatoes
- Air Fryer Fries
These definitely need something to be dipped into. Why not try our Healthier Tomato Ketchup or Homemade BBQ Sauce.
Dannii's Top Tips
- Leave the puff pastry out on the counter for 15 minutes before unrolling it, as this will help to prevent it from cracking. Don't leave it much longer though, as the pastry will be hard to handle if it gets too warm.
- How much puff pastry you use on the sausages is entirely up to you. You might like your mummies to be tightly wrapped up, which will require lots of puff pastry, or you might like them to have some space, so you can see more of the sausage.
- Make sure you leave the sausage mummies to cool for a couple of minutes before taking them off the baking tray. This will ensure that the pastry doesn't break, as it is very fragile.
- You may find that the edible eyes keep falling off the sausages, so try to carefully move the pastry so there is a space that the eyes can sit in and have a bit of support so they don't slip off.
Frequently Asked Questions
These can be stored in an air tight container in the fridge for up to 2 days. They can also be kept in the freezer for up to 2 months. Be aware that the pastry will go a little bit soggy once reheated, so these are always best eaten straight after cooking.
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.
More Halloween Recipes
If you've tried these Mummy Sausage Rolls, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Sausage Mummies
Ingredients
- 8 Sausages
- 90 g (3 oz) of Puff pastry
- 1 Egg - whisked
- 16 Edible eyes
- 1 teaspoon of Honey
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Cut 90 g of Puff pastry into strips of 1.5cm/0.5in thick.
- Wrap a strip of pastry around each of the 8 Sausages. Line a baking tray and place the wrapped sausages on it. Brush with 1 Egg (whisked).
- Bake in the oven for 20 minutes.
- Using the end of a teaspoon handle, put a dot of the 1 tsp of Honey on the back of 16 Edible eyes and stick them to the sausages.
Recipe Tips
- Leave the puff pastry out on the counter for 15 minutes before unrolling it, as this will help to prevent it from cracking. Don't leave it much longer though, as the pastry will be hard to handle if it gets too warm.
- How much puff pastry you use on the sausages is entirely up to you. You might like your mummies to be tightly wrapped up, which will require lots of puff pastry, or you might like them to have some space, so you can see more of the sausage.
- Make sure you leave the sausage mummies to cool for a couple of minutes before taking them off the baking tray. This will ensure that the pastry doesn't break, as it is very fragile.
- You may find that the edible eyes keep falling off the sausages, so try to carefully move the pastry so there is a space that the eyes can sit in and have a bit of support so they don't slip off.
Nutritional Information
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We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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! :)