Home Kitchen Fun with Halloween: Scary Sausage Mummies Recipe

Fun with Halloween: Scary Sausage Mummies Recipe

by Elizabeth N. Wilson

A yellow moon hangs in the sky, halfway covered by smoky clouds. Across the partially lit street, bushes and trees covered with spider webs, and elusive white shapes are visible in various positions from the shadow. Weird sounds proceed from a distance, chains sounding and cackling laughter. The atmosphere is spook and even chilling, till the sounding of kid’s laughter and the noise of their running feet powering through the darkness.

Little superman, batman, come running down pathways, followed by their guardians, and we always find a fascinating explanation for this scary setting. Halloween is around the corner, yet again, the most amazing of all the holidays. However, did you know that there is a lot more to this holiday than the costumes and sweets? There are the scary Jack-O-Lanterns, the spooky, and creative decorations, among others, which add to the amusement. Without a doubt, this ghostly tradition has roots very far back.

From spider web cupcakes to weird-sounding cocktails, there are numerous recipes specially designed for Halloween, and today we will look at one of them; Scary Sausage Mummies. Check it out:

Duration for preparation: 10 Min

Duration for cooking: 50 Min

Total time: 1 hour 10 Min

Serves: 10 to 12


  • Two tbsp. sunflower oil
  • One beaten egg, for coating
  • 12 sausages
  • 75g mustard
  • 320g puff pastry, (ready rolled)

How to Prepare

  1. Using a large frying pan, heat the oil on low heat and gradually fry the sausages for approximately 8 minutes, turning them frequently, until they turn light brown.
  2. Place them on a plate and leave them for around 20 minutes till they cool. Afterwards, preheat your oven to 2200 C. Unroll the pastry and leave it on a plastic wrapping. It should be approximately 23 cm wide and 38 cm in length. You can trim them using a knife or a rolling pin. Using a pastry cutter or a knife, cut them to 38 by 1 cm long strips and 23 cm wide.
  3. Next, wrap the pastry strips around the sausages similar to mummy bandages and leave a space close to one end for the eyes of the mummy to be placed later. Utilize three pieces for every sausage. There might be an odd bit left over, which you will add onto a sausage to use them. Do not be troubled if the strips break or stretch too much upon wrapping, simply patch it up and continue wrapping. At the end of the day, mummies are ideal when looking rustic.
  4. Put them in a baking tray and position them, eye side up. If you suspect the pastry is getting extra soft, then put it in the refrigerator for 10 minutes or more, until it firms up.
  5. Upon wrapping all of them, using a brush, apply the beaten egg over the pastry. Put them in the oven for around 20 minutes or till the pastry turns golden brown, and the sausages are thoroughly cooked.
  6. Once they are ready, place them in a plate. With one end of a teaspoon, put two mustard dots on the uncovered sausage part of each one to create the eyes. You can serve them immediately while hot even though some people prefer them cold.

Several occasions offer a similar chance for fun in your kitchen, and Halloween is one of them. Even though Halloween might be scary, one thing that should not be spooky is planning for it. From exciting projects for the children to amazing treats, it is the ideal way to conduit your inner child. This meal is perfect for all kids and even adults. Even though Halloween costumes, as well as decorations, are essential, the food you serve kids and guests at your party is what they will remember you for.

Scary sausage mummies can be served up at any Halloween party. This simple but effective recipe is what you need during Halloween to wow each one of your guests. It is not complicated, and it is usually very delicious.

These scary sausages are the simplest treats you can prepare for your Halloween party – they are generally ready within an hour, and they can be consumed when hot or cold. Moreover, you can serve them with sweet chili sauce or ketchup to get the “bloody” dip.

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