Halloween snacks don’t get much better than this! These HECK! Halloween Mummy Sausages are as fun to make as they are to eat – Simply Chicken Chipolatas wrapped up in golden pastry “bandages” with googly eyes to bring them to life.
They’re quick, they’re cheeky, and they’re guaranteed to be a hit at any Halloween party. Perfect for serving with a pot of ketchup (aka edible “blood”) for dipping, or drizzling over the top for an extra spooky vibe.
Make a batch with the kids before trick-or-treating, or whip them up as a party table centrepiece. Either way, these little mummies will disappear fast!
Serves
Makes about 10 mummies
Ingredients
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1 sheet ready-rolled shortcrust pastry
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1 egg, beaten
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20 edible candy eyes
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Ketchup for dipping and garnish
Method
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Preheat oven - Heat to 200°C (180°C fan) / 400°F / Gas 6.
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Wrap sausages - Slice pastry into thin strips (about 1cm wide). Wrap each sausage with strips, leaving gaps for “bandages” and a face space.
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Bake - Brush with beaten egg, place on a lined tray, and bake 20–25 minutes until sausages are cooked and pastry golden.
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Add eyes - Cool slightly, then stick on candy eyes with cream cheese, mustard, or ketchup.
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Serve - Plate up with ketchup for dipping, or drizzle ketchup over as spooky “blood.”