Halloween Sausage Mummies
Three ingredients and a pair of edible eyes is all you need to create these super cute (erm, sorry – terrifying!) Halloween Sausage Mummies. The most frightening finger food on the table, our creepy chipolata mummies come wrapped in light puff pastry ‘bandages’ with a devilish crunch.
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
It’s not a Halloween party until our Halloween Sausage Mummies have arrived! No tricks or hidden nasties here, we can’t quite believe how scarily simple these are to make. Once our mummies have worked their magic on you, you’ll never go back to ordinary Sausage Rolls on your fright night feast…
By halving a light puff pastry sheet and cutting it into thin, bandage-like strips, we’ve given low-fat chipolatas a mummy-style makeover. Baked in the oven until crisp and golden brown, they look so effective (and adorable!) once they’re finished with a pair of googly eyes.
Don’t worry if you can’t get hold of edible glue at your local supermarket. A sticky ingredient like savoury spread, jam or icing should do the trick (just be sure to adjust the calories, if you’re counting!).
You can always ramp up the terror with a bowl of red dipping sauce to the side. Using a tablespoon of 50% less sugar salt and tomato ketchup comes in at an additional 8 calories per portion – nowhere near as scary as you’d think!
What diets are these Halloween Sausage Mummies suitable for?
These Halloween Sausage Mummies are suitable for dairy-free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly are these Halloween Sausage Mummies?
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
Do you need any special ingredients to make Halloween Sausage Mummies?
This spooky recipe is devilishly simple. You will need to find edible eyes and edible glue, to give your sausage mummies their frightful faces.
They’re usually in the cake-decorating aisle at most supermarkets, or available to buy on Amazon. We used Cake Decor edible eyes and edible glue, but any other edible brands will work like a charm.
If you can’t find edible glue, use a sticky ingredient like savoury spread, jam or icing to keep the mummies’ googly eyeballs in place. Just be sure to adjust the calories accordingly, if you’re counting.
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‘These were perfect for a little afternoon halloween treat and kept the kids occupied for a little while too! They couldn’t wait for them to cool, stick the eyes on and finally eat them!’
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Preheat the oven to 180°C and line a large baking tray with a sheet of non-stick baking paper.
Cut the half pastry sheet lengthways to make ten strips (1cm x 35cm approx.).
Wrap a strip of pastry once around one end of a sausage, overlapping the pastry a little and pressing lightly to seal. Continue to wrap the pastry strip around the length of the sausage, overlapping and criss-crossing in places to create a ‘bandaged’ effect. Overlap the pastry strip at the end of the sausage, pressing lightly to seal.
Repeat until you’ve wrapped all ten sausages in pastry strips. Place the sausage mummies on a large, lined baking tray, seam-side down and leaving space between each.
Brush the pastry with a little beaten egg, to glaze. Place the pastry in the preheated oven to bake for 20-25 minutes, until crisp and golden. The sausages should be lightly browned and cooked through.
Remove from the oven and transfer the sausage mummies onto a cooling rack to cool completely. Once cooled, squeeze a small drop of edible glue onto the back of an edible eye and place on one end of the pastry ‘bandage’. Repeat until you’ve stuck two eyes onto each sausage mummy. Serve alone or with a dollop of tomato ketchup.
What could I serve with these Halloween Sausage Mummies?
Halloween Sausage Mummies will be terrifying served with a selection of spooktacular slimming-friendly goodies…
How do you know when Halloween Sausage Mummies are cooked?
You should cook these Halloween Sausage Mummies until the pastry ‘bandages’ are golden brown and the sausages are thoroughly cooked through. This will take 20-25 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and remained at that temperature for 2 minutes.
How long can you keep Halloween Sausage Mummies in the fridge?
Make sure that you eat your Halloween Sausage Mummies within 4 hours of serving them.
If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Halloween Sausage Mummies can be kept in the fridge for 1-2 days.
Can I freeze Halloween Sausage Mummies?
Yes, you can freeze these spooky Halloween Sausage Mummies. Just remember to do the following:
- Freeze Halloween Sausage Mummies (without their edible eyes!) as soon as they are cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label that reminds you exactly what they are, alongside the date you popped them in the freezer.
How do I reheat Halloween Sausage Mummies?
From chilled: Place the Halloween Sausage Mummies in a microwave proof container with a loose-fitting lid. Heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost before adding a pair of edible eyes to each Sausage Mummy. Heat covered in the microwave for 5-7 minutes until piping hot.
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Halloween Sausage Mummies
- KCals 120
- Carbs 9.4G
- Preheat the oven to 180°C and line a large baking tray with a sheet of non-stick baking paper.
- Cut the half pastry sheet lengthways to make ten strips (1cm x 35cm approx.).
- Wrap a strip of pastry once around one end of a sausage, overlapping the pastry a little and pressing lightly to seal. Continue to wrap the pastry strip around the length of the sausage, overlapping and criss-crossing in places to create a 'bandaged' effect. Overlap the pastry strip at the end of the sausage, pressing lightly to seal.
- Repeat until you've wrapped all ten sausages in pastry strips. Place the sausage mummies on a large, lined baking tray, seam-side down and leaving space between each.
- Brush the pastry with a little beaten egg, to glaze. Place the pastry in the preheated oven to bake for 20-25 minutes, until crisp and golden. The sausages should be lightly browned and cooked through.
- Remove from the oven and transfer the sausage mummies onto a cooling rack to cool completely. Once cooled, squeeze a small drop of edible glue onto the back of an edible eye and place on one end of the pastry 'bandage'. Repeat until you've stuck two eyes onto each sausage mummy. Serve alone or with a dollop of tomato ketchup.
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