Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Cut 90 g 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 teaspoon Honey on the back of 16 Edible eyes and stick them to the sausages.
Notes
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.