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Mummy Sausage Rolls: The Easiest, Spookiest Snack for Halloween
When the clock strikes midnight on Halloween, you need a snack that is both satisfyingly savory and perfectly themed. Enter the **Mummy Sausage Roll**. This is the ultimate three-ingredient party trick: a high-quality sausage wrapped in golden, flaky puff pastry to resemble a tiny, adorable mummy. It’s a classic comfort food elevated with a playful, spooky twist.
This recipe is a testament to simplicity and flavor. It requires minimal effort, making it ideal for busy hosts, and the results are always a crowd-pleaser. They are warm, buttery, and the perfect savory counterpoint to all the Halloween candy.
The Magic of the Flaky Bandage
The key to a perfect Mummy Sausage Roll is the puff pastry. Using a pre-rolled, all-butter puff pastry sheet ensures maximum flakiness and a beautiful golden color. The trick is to cut the pastry into thin, uneven strips and wrap them loosely around the sausage, leaving a small gap for the "face." This creates the authentic, slightly haphazard look of a mummy's bandages.
Ingredients
Ingredient Amount Notes Puff Pastry Sheet 1 sheet (approx. 14 oz) All-butter is highly recommended for flavor and flakiness. Sausage Links or Hot Dogs 8 Use high-quality, all-beef or pork sausages. Black Olives 16 slices For the mummy's eyes. Pimento-stuffed olives also work. Egg 1 Beaten, for an egg wash (optional, for extra shine).
Substitutions & Variations
- Vegetarian Option: Use vegetarian or vegan sausage links.
- Spice Kick: Brush the sausage with a thin layer of Dijon mustard or a sprinkle of chili flakes before wrapping.
- Cheese Filling: Place a thin strip of cheddar or mozzarella cheese between the sausage and the pastry before wrapping.
- Eyes: Ketchup or mustard can be used to draw the eyes after baking if you prefer not to use olives.
How to Make It
- Prepare the Pastry: Preheat your oven to 400°F (200°C). Unroll the puff pastry sheet and cut it into thin strips, about 1/4 to 1/2 inch wide.
- Wrap the Mummies: Starting just below the "face" area (leave a small gap for the eyes), begin wrapping a strip of pastry around a sausage link, overlapping slightly and wrapping at an angle to create the bandage effect. Leave the very bottom of the sausage exposed.
- Secure and Glaze: Gently press the end of the pastry strip onto the sausage to secure it. Place the wrapped sausages on a baking sheet lined with parchment paper. Brush lightly with the beaten egg wash for a golden finish (optional).
- Bake: Bake for 12-15 minutes, or until the pastry is puffed, golden brown, and the sausages are heated through.
- Add the Eyes: Once out of the oven, immediately place two olive slices in the exposed "face" area to create the eyes.
- Serve Warm: Serve immediately with dipping sauces like ketchup, mustard, or a spicy aioli.
Chef Tips
- Keep it Cold: Puff pastry is easiest to work with when it is cold. If it becomes sticky, place it back in the refrigerator for 10 minutes.
- The Eyes: Use a small dab of mustard or cream cheese to help the olive slices adhere to the sausage if they are sliding off.
- Serving Suggestion: Arrange the mummies on a platter with a small bowl of dipping sauce in the center to create a dramatic centerpiece.
Mistakes to Avoid
- Wrapping the pastry too tightly. This prevents the pastry from puffing up properly.
- Forgetting to leave a gap for the face. The eyes need a place to go!
- Baking at too low a temperature. You need a hot oven to achieve that beautiful, flaky puff.
The Recipe
Ingredients
- 1 sheet puff pastry
- 8 sausage links
- 16 black olive slices
Instructions
- Preheat oven to 400°F (200°C).
- Cut pastry into thin strips.
- Wrap strips loosely around sausages, leaving a gap for the face.
- Bake for 12-15 minutes.
- Add olive eyes immediately after baking.
- Serve warm.
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Mummy Sausage Rolls: The Easiest, Spookiest Snack for Halloween
When the clock strikes midnight on Halloween, you need a snack that is both satisfyingly savory and perfectly themed. Enter the **Mummy Sausage Roll**. This is the ultimate three-ingredient party trick: a high-quality sausage wrapped in golden, flaky puff pastry to resemble a tiny, adorable mummy. It’s a classic comfort food elevated with a playful, spooky twist.
This recipe is a testament to simplicity and flavor. It requires minimal effort, making it ideal for busy hosts, and the results are always a crowd-pleaser. They are warm, buttery, and the perfect savory counterpoint to all the Halloween candy.
The Magic of the Flaky Bandage
The key to a perfect Mummy Sausage Roll is the puff pastry. Using a pre-rolled, all-butter puff pastry sheet ensures maximum flakiness and a beautiful golden color. The trick is to cut the pastry into thin, uneven strips and wrap them loosely around the sausage, leaving a small gap for the "face." This creates the authentic, slightly haphazard look of a mummy's bandages.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Puff Pastry Sheet | 1 sheet (approx. 14 oz) | All-butter is highly recommended for flavor and flakiness. |
| Sausage Links or Hot Dogs | 8 | Use high-quality, all-beef or pork sausages. |
| Black Olives | 16 slices | For the mummy's eyes. Pimento-stuffed olives also work. |
| Egg | 1 | Beaten, for an egg wash (optional, for extra shine). |
Substitutions & Variations
- Vegetarian Option: Use vegetarian or vegan sausage links.
- Spice Kick: Brush the sausage with a thin layer of Dijon mustard or a sprinkle of chili flakes before wrapping.
- Cheese Filling: Place a thin strip of cheddar or mozzarella cheese between the sausage and the pastry before wrapping.
- Eyes: Ketchup or mustard can be used to draw the eyes after baking if you prefer not to use olives.
How to Make It
- Prepare the Pastry: Preheat your oven to 400°F (200°C). Unroll the puff pastry sheet and cut it into thin strips, about 1/4 to 1/2 inch wide.
- Wrap the Mummies: Starting just below the "face" area (leave a small gap for the eyes), begin wrapping a strip of pastry around a sausage link, overlapping slightly and wrapping at an angle to create the bandage effect. Leave the very bottom of the sausage exposed.
- Secure and Glaze: Gently press the end of the pastry strip onto the sausage to secure it. Place the wrapped sausages on a baking sheet lined with parchment paper. Brush lightly with the beaten egg wash for a golden finish (optional).
- Bake: Bake for 12-15 minutes, or until the pastry is puffed, golden brown, and the sausages are heated through.
- Add the Eyes: Once out of the oven, immediately place two olive slices in the exposed "face" area to create the eyes.
- Serve Warm: Serve immediately with dipping sauces like ketchup, mustard, or a spicy aioli.
Chef Tips
- Keep it Cold: Puff pastry is easiest to work with when it is cold. If it becomes sticky, place it back in the refrigerator for 10 minutes.
- The Eyes: Use a small dab of mustard or cream cheese to help the olive slices adhere to the sausage if they are sliding off.
- Serving Suggestion: Arrange the mummies on a platter with a small bowl of dipping sauce in the center to create a dramatic centerpiece.
Mistakes to Avoid
- Wrapping the pastry too tightly. This prevents the pastry from puffing up properly.
- Forgetting to leave a gap for the face. The eyes need a place to go!
- Baking at too low a temperature. You need a hot oven to achieve that beautiful, flaky puff.
The Recipe
Ingredients
- 1 sheet puff pastry
- 8 sausage links
- 16 black olive slices
Instructions
- Preheat oven to 400°F (200°C).
- Cut pastry into thin strips.
- Wrap strips loosely around sausages, leaving a gap for the face.
- Bake for 12-15 minutes.
- Add olive eyes immediately after baking.
- Serve warm.
