Mummy Sausages Recipe

Making mummy sausages for Halloween is honestly a blast—they’re silly, super easy, and kids just seem to lose their minds over them. All you do is wrap hot dogs or sausages in strips of dough so they look like mummies, with those goofy candy eyes staring out.

They’re awesome for Halloween parties, family dinners, or whenever you want to throw something playful on the table.

You can whip up these Halloween sausage mummies in about half an hour, and you probably have most of what you need already. The recipe works for both regular sausages and hot dogs, so just use whatever you’ve got or like best.

I’ll walk you through the tools, the steps for wrapping, and how to bake them up.

What I love most about these is how you can mess around with them. Change up the wrapping, try a different dough, or even swap out the “eyes” for whatever you’ve got on hand.

My guide has all my little tips for getting these mummy hot dogs to turn out just the way you want.

Equipment

You really don’t need much for these. I like to keep things low-key, and this recipe doesn’t ask for anything fancy.

Here’s what I usually grab:

• Baking sheet
• Parchment paper or aluminum foil
• Sharp knife or pizza cutter (for slicing up the dough)
• Pastry brush (if you want to do an egg wash)
• Small bowl (for the egg wash)
• Cutting board
• Oven

Just make sure your baking sheet is big enough so the mummies aren’t all squished together. I always use parchment—it saves so much hassle with cleanup.

A pizza cutter is honestly perfect for getting those thin dough strips, but if you don’t have one, a sharp knife is totally fine.

If you want to get that golden color, a pastry brush for the egg wash is nice, but sometimes I just use my fingers. No big deal.

That’s pretty much it. Most of this stuff is probably already in your kitchen.

Ingredients

The ingredient list here is super simple, which I love. You don’t need much to make these silly little mummies that everyone seems to love.

For the mummies:

• 1 package (8 oz) ready-rolled puff pastry or crescent roll dough
• 8-10 mini hot dogs or cocktail sausages
• 1 egg, beaten (for egg wash)
• Edible candy eyes (you can usually find these near cake decorating stuff)

Optional extras:

• Ketchup or mustard for dipping
• Yellow mustard for extra “bandage” details

The dough is the real star here. I lean toward crescent roll dough since it’s easy to handle and bakes up flaky, but ready-rolled puff pastry is a close second and gives you that rich, buttery flavor.

Mini hot dogs or cocktail sausages are just the right size for wrapping and are easy to eat with your hands. If you only have regular hot dogs, just chop them into smaller pieces.

The candy eyes are what make these look like mummies. I usually stick them on with a dab of mustard or ketchup after baking. If you can’t find candy eyes, don’t stress—small dots of mustard totally work in a pinch.

Egg wash is what gives the dough that nice golden color, so I wouldn’t skip it if you want your mummies to look their best.

Instructions

First things first, I preheat the oven to 375°F. Gives me a few minutes to get everything else ready.

Here’s how I make sausage mummies:

• Unroll the crescent roll dough and pull it apart into triangles.
• Slice each triangle into thin strips, about a quarter-inch wide.
• Pat the sausages dry with a paper towel so the dough doesn’t slide off.
• Wrap the dough strips around each sausage in a crisscross, leaving a little space at the top for the face.
• Press the ends of the dough down so they stick.
• Lay the wrapped sausages on a parchment-lined baking sheet.
• Brush each one with the beaten egg for that golden finish.
• Bake for 15-18 minutes, until the dough is puffed and golden and the sausages are hot.

Let them cool for a few minutes—they’re way too hot right out of the oven.

Now for the fun part: the eyes. I use a dab of mustard or ketchup to glue the candy eyes in the little face gap. If I’m out of candy eyes, I just dot on some mustard for a spooky look.

Pile them on a platter and serve them while they’re still warm. They’re definitely best fresh.

Notes

Stash any leftover mummy sausages in an airtight container in the fridge—they’ll keep for about three days. I like to reheat them in the oven at 350°F for around 10 minutes so the dough gets crispy again.

If you want to get ahead, you can wrap the sausages and pop them in the fridge for up to a day before baking. Just tack on a few more minutes in the oven if you’re baking them straight from cold.

The eyes aren’t strictly necessary, but they do make these look extra fun. Sometimes I use little bits of black olive or capers if I’m out of candy eyes.

If your dough strips keep tearing, let the dough warm up a bit on the counter—it’s a lot easier to work with when it isn’t so cold.

You can use any sausage you like here. I’ve tried pork, chicken, even veggie sausages, and they all turn out great.

For a little kick, I’ll brush the wrapped sausages with garlic butter before baking. You can also sprinkle on sesame seeds or everything bagel seasoning if you’re feeling fancy.

Don’t wrap the dough too tight or it might bust open in the oven. Leave a few gaps between the strips so you get that mummy look. The dough puffs up as it bakes and fills in some of the spaces anyway.

Tasting Notes

When I bite into these mummy sausages, the first thing that hits me is the crispy, flaky pastry hugging the sausage. It’s got that crunch you want at a Halloween party.

The sausage inside? Still juicy, still full of flavor—nothing bland here. I like that the seasoning’s mild enough for kids, but honestly, adults dig it too.

There’s a bit of smokiness in the meat, and it just works with that buttery pastry. Not too much, just enough to make you go back for another.

Visually, these are a hit. Those little mustard or ketchup eyes? They’re silly, but somehow they make the whole tray more fun. I mean, who doesn’t love a snack with a face?

I’ve noticed the pastry turns a nice golden brown, especially where it overlaps. You get that crunchy edge, then the warm sausage in the middle—kind of like pigs in a blanket, but with a Halloween vibe.

Honestly, they’re at their best when they’re still warm. The pastry does lose some crispness as it sits, but they’re still pretty tasty at room temp. If you can, bake them close to when you want to serve.

The flavors are familiar and easygoing, which is probably why everyone likes them. Nothing too weird or spicy, so even the picky eaters are happy. Kids always seem to grab these first, and I can’t blame them.

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