Mummified Sausages

I first saw this idea on the wonderful site that is Pinterest. All the recipes I saw used hog dog sausages so with a bit of tweeking this recipe uses traditional sausages. These have gone down very well in classes, I’ve seen some very inventive bandaging on the sausages! While yes it links to Halloween and Bonfire Night we have also been looking at food safety (hygiene when touching raw meat) and looking at how we can divide ingredients equally.

Mummified Sausages
Makes 40 

40 cocktail sausages

1 pack of ready rolled puff pastry (375g)

1 egg, beaten

mayonnaise, ketchup or mustard for eyes.

1) Unroll the pastry then cut into quarters then cut each quarter into 10 strips.

2) Take a strip of pastry and stretch it slightly to make it longer and thinner.

3) Pick up a sausage and wrap the pastry like mummy bandages.

4) Place on a lined baking tray and brush with beaten egg.

5) Bake at 180oc for 15-20 until pastry is risen and golden.

6) Using a cocktail stick dab it in the mayonnaise (or your choice of sauce) and dab on the sausage to make eyes.


About Julie @ Apple & Thyme

A Derbyshire/Staffordshire based business that provides creative food education with the aim of making good food and cookery skills accessible for all.

Posted on October 26, 2011, in Recipe and tagged , , , , . Bookmark the permalink. 4 Comments.

  1. Have to say I love the look of these, and also have briefly glanced at Pinterest. Very good site, if only had had more time, I would love to do some of my own boards!
    Will come back & visit your site again later when the kids are settled down to a film….Half term in the rain at the moment!

  2. Hi Jules – thanks for this post – you’ve inspired me to make these – I’ll be calling them ‘Baby Jesuses’ over Christmas. Love your site.

  1. Pingback: Easy Monster Truffles | Apple & Thyme

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