Halloween Sausage Rolls—often styled as “Mummy Dogs” or “Mummy Sausage Rolls”—are a fun, spooky twist on the classic savory snack, wrapping juicy sausages in crisp, golden puff pastry “bandages.”
Ingredients
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Sausages: 8 standard pork sausages, hot dogs, or bratwursts (or 16 cocktail sausages for bite-sized party appetizers).
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Pastry: 1 sheet ready-rolled puff pastry (thawed if frozen).
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Egg Wash: 1 large egg beaten with 1 tbsp water (for a golden, shiny crust).
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Eyes: Candy eyes (or dots of yellow mustard/mayonnaise with a tiny speck of black pepper or black sesame seeds).
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Dipping Sauces: Ketchup (“bloody dip”) or honey mustard.
1.Prep the Pastry Strips:Preheat oven to 400°F (200°C).
Line a large baking sheet with parchment paper. Unroll the puff pastry sheet onto a lightly floured board. Using a sharp knife or pizza cutter, slice the pastry lengthwise into thin, long strips (about 1/4-inch wide).
2.Wrap the Mummies:Leave a gap near the top for eyes.
Pat the sausages dry with a paper towel (this helps the pastry stick). Wrap the pastry strips crisscross around each sausage to look like mummy bandages, leaving a small opening near one end for the face.
3.Brush with Egg Wash:Gives a rich, golden finish.
Place the wrapped sausages on the prepared baking sheet. Lightly brush the pastry strips with the beaten egg wash.
4.Bake Until Golden:Bake for 18–20 minutes.
Bake at 400°F (200°C) for 18–20 minutes (or until the pastry is puffed and golden brown, and cooked through if using raw sausage meat).
5.Add Eyes & Serve:Apply after cooling slightly.
Remove from the oven and let cool for 5 minutes. Attach candy eyes using a tiny dot of mustard or ketchup as glue (if using mustard dots, apply directly using a toothpick). Serve hot with “bloody” ketchup dip!
Fun Creative Variations
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Snake Sausage Rolls: Wrap the pastry continuously around the sausage, press two whole cloves into one end for eyes, and insert a small slit piece of red pepper at the tip for a sliced snake tongue.
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Cheese Core: Slit each sausage length-wise and insert a thin strip of cheddar or mozzarella before wrapping with pastry for a gooey cheese center.
