Mummy Sausages (Halloween Sausage Mummies)
These fun Halloween mummy sausages are a quick, kid-friendly appetizer made by wrapping mini hot dogs or cocktail sausages in dough strips, baking until golden, and adding silly candy eyes. Perfect for parties, lunch boxes, and spooky snack boards.
Equipment
- Oven
- Baking sheet
- Parchment paper or aluminum foil
- cutting board
- Sharp knife or pizza cutter
- Pastry brush (optional)
- Small bowl (for egg wash)
Ingredients
- 1 package ready-rolled puff pastry or crescent roll dough 8 oz (about 225 g)
- 10 mini hot dogs or cocktail sausages 8–10 pieces; pat dry
- 1 egg beaten, for egg wash
- 20 edible candy eyes or use mustard dots
- ketchup and/or mustard for dipping and to attach eyes (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
- Unroll the dough on a cutting board. If using crescent roll dough, separate into triangles; if using puff pastry, keep it flat.
- Cut the dough into thin strips about 1/4-inch (6 mm) wide using a knife or pizza cutter.
- Pat the mini hot dogs/cocktail sausages dry so the dough sticks. Wrap each sausage with dough strips in a crisscross pattern, leaving a small gap near the top for the “face.” Press the ends of the dough to seal.
- Arrange the wrapped sausages on the prepared baking sheet with a little space between them. Brush the dough lightly with beaten egg.
- Bake for 15–18 minutes, until the dough is puffed and golden and the sausages are hot through.
- Cool for 3–5 minutes. Attach candy eyes with a tiny dab of mustard or ketchup (or dot on mustard for eyes). Serve warm with dipping sauces.
Notes
Make-ahead: Wrap the sausages and refrigerate up to 24 hours before baking; add 2–3 minutes to the bake time if starting cold.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes so the pastry crisps again.
Eyes: Stick candy eyes on with a tiny dab of mustard or ketchup after baking. No candy eyes? Dot on mustard, or use small bits of black olive or capers.
Tips: If the dough strips keep tearing, let the dough sit at room temperature for 5–10 minutes to soften. Don’t wrap the dough too tightly—leave a few gaps so you keep the mummy look and the pastry can puff without splitting.
Variations: Use any sausage you like (pork, chicken, or veggie). For extra flavor, brush with garlic butter before baking or sprinkle with sesame seeds or everything bagel seasoning.
Nutrition
Calories: 180kcal | | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 450mg