88% would make this again

Halloween Mummy Sausages

Q: What pastry works best for mummy sausages?

Puff pastry is the top pick because it puffs into flaky, visible “bandages” and gives the photo-ready layers you want; ready-rolled sheets are an easy, consistent option.

Q: How do I stop the pastry from getting soggy where it touches the sausage?

Pat the sausages dry, keep the pastry cold, and bake in a hot oven so the pastry puffs and seals quickly; users also recommend not overcrowding the tray and letting items rest on a wire rack after baking to avoid steam building up.

Q: Which type of sausage should I use for the best result?

Cocktail sausages or frankfurters work well for bite-sized mummies; choose pre-cooked cocktail sausages for ease, or straight hot dog style sausages for larger ones. Both will give reliable texture and cook evenly.

Q: My pastry falls off or unwraps in the oven, why?

That usually happens when sausages shrink as they overcook or when wrapping is too tight; wrap a little looser, chill the wrapped mummies before baking so the pastry firms up, and brush a little beaten egg to help seal the strips.

Q: Can I assemble these ahead, or freeze them to cook later?

You can assemble and chill them for a few hours before baking, and many cooks par-bake or freeze fully assembled mummies for longer storage, but for best crispness bake from chilled or fully frozen according to a slightly longer bake time and reheat in the oven rather than the microwave.

Q: How do I make a neat spiderweb dip with ketchup and mustard?

Spoon ketchup into a shallow bowl, pipe or thinly squeeze mustard in concentric rings, then pull a toothpick from the centre outwards several times to create web lines; using a squeeze bottle or thicker mustard makes the lines cleaner.

Vish G

October 10, 2025

Halloween Mummy Sausages are the cutest little monsters you’ll ever invite to your party table! Wrapped in golden pastry bandages with peeking eyes, these bite-sized treats are more fun than fright. Serve them with a “bloody” ketchup dip and they’ll be a hit at any Halloween gathering.

PREP TIME

20 MIN

COOK TIME

18 MIN

SERVINGS

Ingredients

1 sheet ready-rolled puff pastry (about 320g) or 1 can refrigerated crescent roll dough
12 cocktail sausages or 4 regular hot dogs cut into thirds
1 medium egg, beaten (for egg wash)
2 tablespoons ketchup
1 teaspoon yellow mustard
Small edible eyes (or make your own with a little cream cheese and black sesame seeds or olive pieces)

Instructions

Preheat your oven to 200°C / 400°F (fan 180°C) and line a baking tray with baking paper.
Keep the pastry cold while you work. Unroll it onto a flat surface and cut it into long, thin strips about 1 cm wide.
Pat the sausages dry with a paper towel so the pastry sticks better and doesn’t go soggy.
Wrap each sausage loosely with the pastry strips, leaving a small gap near one end for the eyes. The bandages should overlap a little but not be too tight so the pastry can puff up while baking.
Place the wrapped sausages on the prepared tray and brush each one lightly with beaten egg for a golden finish.
Chill the tray in the fridge for about 10 minutes before baking. This helps the pastry keep its shape
Bake for 15–18 minutes, or until the pastry is puffed and golden brown. Let them cool slightly on a wire rack for a few minutes.
Once warm but not hot, press on the edible eyes or pipe small dots of cream cheese and add tiny black sesame seeds or olive bits for pupils.
For the spider web dip, spoon ketchup into a small bowl, squeeze mustard in a spiral on top, then drag a toothpick from the centre to the edges to create a web pattern.
Serve your mummy sausages warm with the spooky dip and watch them disappear quickly!