Halloween Sausage Mummies
8 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 Chipolatas
- 90 g Puff pastry
- 1 Egg (whisked)
- 1 teaspoon Honey
- 16 Edible eyes
Method
- Prep: Preheat your oven to 200ยฐC/180ยฐC (Fan)/400ยฐF/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/ยฝ 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.