Halloween Mummy Sausage Rolls
After all the sugar-filled delights of Halloween, you might be craving a salty, savory snack. And these sausage rolls, which can be popped into your mouth quite easily (as proven by my husband who ate nearly every single one of them), do just the trick.
Make sure to find sausages that are about 3 inches long and already cooked. If you want, you can use larger sausages for a more filling meal of mummy-ness. Just be sure to bake them for a bit longer. You can also cut sausages to the correct length. I used pre-cooked frozen Chicken-Apple Breakfast Sausages form Applegate and those were a great length, but any smoked sausage would do too.
Be sure to keep your puff pastry cold as you are rolling it out. If it gets too warm, it’s difficult to work with, but you can just pop it back in the fridge for about 5 minutes to chill it down again.
These are best served right away, while fresh and hot from the oven, but you can prepare and wrap the mummies up to 6 hours in advance and refrigerate them on the baking sheet, covered with plastic wrap. Then just remove the plastic wrap and pop them in the oven when everyone starts screaming (that they are hungry).
Halloween Mummy Sausage Rolls
Makes 10 sausage rolls
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Ingredients:
- 4 oz puff pastry
- 10 cooked breakfast sausages, each about 3 inches long (I used Applegate Chicken-Apple breakfast sausage)
- 1 egg, beaten with 1 tsp water
- 1 tbsp ketchup or mustard
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Instructions:
- On a lightly floured work surface, roll out the pastry to 1/16th inch thick, into a rectangle about 11-inches long and 5 to 6 inches wide (or thereabouts). Using a pizza cutter, cut thin, 1/4-inch wide strips down the longer side of the pastry. You should end up with at least 20 strips.
- Using 2 strips per sausage, dip the ends of the pastry into the egg wash and wrap them around each sausage, leaving a small slit near the top of each sausage for the “eyes.”
- Place on a baking sheet and refrigerate for 15 minutes while you preheat the oven. Preheat the oven to 400F.
- Remove from the fridge and gently brush with egg wash. Bake until golden brown, about 20 minutes. Put the ketchup or mustard into a bowl. Using a toothpick, draw eyes onto the mummy. Serve at once.
