Halloween Sausage Mummies

5 from 6 votes

Easy Halloween sausage mummies made with chipolatas wrapped in puff pastry. A fun, kid-friendly Halloween dinner ready in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Allergen: Dairy, Eggs, Gluten

Servings: mummies

Calories: 120kcal

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.

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. 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.

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.

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