Halloween Sausage Mummy Snack

Halloween Sausage Mummies on a plate with one dipped in tomato sauce

Overview

Halloween Sausage Mummy Snack on a white plate with tomato sauce

Halloween Sausage Mummy Snack

By Amy // Posted Sep 4th, 2021 // Category Holidays

My Halloween Sausage Mummy Snack has small sausages wrapped in store bought puff pastry. You only need 4 ingredients and it’s made in 45 minutes.

I used beef sausages with herbs, but you can use any sausage you want. I think I’ll also be making these with vegetarian sausages. 

If you like sausage rolls, you’ll definitely enjoy these! They’re essentially the same, but much just so much easier to make. I loved the buttery puff pastry with the beefy sausage, don’t forget to dunk them in some tomato sauce.

Check out my favourite savoury recipes.
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tips

1. Ingredients

I personally don’t like cocktail sausages, so I chose to use real sausages instead. I bought Beef Chipolatas from Coles for this recipe and they worked perfectly. Feel free to use your favourite sausages, but remember they should be small so that it finishes cooking at the same time as the puff pastry. I think around 14-18 sausages that weigh 500-550 grams in total would be perfect size.

The candy eyeballs I used in this recipe is also from Coles, they’re in the baking aisle at $3.50 each. Here’s a link for candy eyeballs(click on link) on Amazon if you can’t find some in your local store.

2. Equipment

You don’t need much equipment, other than a baking tray and pastry brush. If you don’t have a pastry brush, you can use some paper towel instead. Scrunch the paper towel into a ball and dip into the egg, then apply.

3. Puff Pastry

Store bought puff pastry needs to thaw before you can handle it. So, make sure you leave it to thaw for around 20-30 minutes before you use it. As puff pastry can be sticky, it can be easier if you lightly flour your work station to prevent it from sticking to surfaces. If you have time, after you have wrapped the sausages in puff pastry, put it back in the fridge for around 15 minutes. This can help the layers puff up better as the butter layers can remain separate. 

4. Putting eyes on the mummies

When you put the eyes on the mummies after it has baked, you’ll find that they fall off easily. I recommend applying a little bit of honey on the back of the eyes so that it will stay on the sausages better.

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Halloween Sausage Mummies on a plate with one dipped in tomato sauce

Yields16 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 500 g sausages, around 16 small sausages
 2 sheets of puff pastry, at room temperature
 1 egg, beaten
 edible eyes

1

Preheat your oven to 200C (390F) and let your puff pastry sheets thaw to room temperature. Line a baking tray with baking paper or a silicone baking mat.

2

When the puff pastry has thawed, cut them into long thin strips that are around 0.5cm (0.2inches) wide. Wrap the sausages with the puff pastry strips, leaving some space for the eyes. Place the wrapped sausages on the prepared baking tray.

3

Beat an egg in a small bowl. Using a pastry brush, brush the top of the pastry with the beaten egg. Brush with the beaten egg again, so that you have brushed it twice with egg.

4

Bake in the oven for around 25 minutes or until puffed and golden. Put the edible eyes on the sausages before serving. Serve hot with some tomato sauce. Store any leftovers in an airtight container in the fridge for up to 5 days.

Ingredients

 500 g sausages, around 16 small sausages
 2 sheets of puff pastry, at room temperature
 1 egg, beaten
 edible eyes

Directions

1

Preheat your oven to 200C (390F) and let your puff pastry sheets thaw to room temperature. Line a baking tray with baking paper or a silicone baking mat.

2

When the puff pastry has thawed, cut them into long thin strips that are around 0.5cm (0.2inches) wide. Wrap the sausages with the puff pastry strips, leaving some space for the eyes. Place the wrapped sausages on the prepared baking tray.

3

Beat an egg in a small bowl. Using a pastry brush, brush the top of the pastry with the beaten egg. Brush with the beaten egg again, so that you have brushed it twice with egg.

4

Bake in the oven for around 25 minutes or until puffed and golden. Put the edible eyes on the sausages before serving. Serve hot with some tomato sauce. Store any leftovers in an airtight container in the fridge for up to 5 days.

Halloween Sausage Mummy Snack
Nutrition Facts

Servings 16


Amount Per Serving
Calories 155
% Daily Value *
Total Fat 13.1g21%
Saturated Fat 5g25%
Cholesterol 35mg12%
Sodium 418mg18%
Potassium 7mg1%
Total Carbohydrate 3.3g2%
Dietary Fiber 0.1g1%
Sugars 0.7g
Protein 6.4g13%

Calcium 0%
Iron 5%
Vitamin D 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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