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Crowd-Pleasing Mummy Sausage Rolls: Easy 20-Minute Recipe

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These adorable mummy sausage rolls are made with just four ingredients and come together in 20 minutes. Perfect for Halloween parties, they feature flaky puff pastry wrapped around savory sausages with mustard seed eyes.

Ingredients

Scale
  • 1 package (17.3 ounces) frozen puff pastry sheets (2 sheets), thawed
  • 12 cocktail sausages or 6 regular breakfast sausages, cut in half crosswise if using regular
  • 1 large egg
  • 1 tablespoon water
  • Mustard seeds or black sesame seeds for eyes
  • Everything bagel seasoning (optional)
  • Grated Parmesan cheese (optional)
  • Ketchup or mustard for dipping (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Lightly flour a work surface and unfold one sheet of puff pastry. Cut into strips about 1/2 inch wide (about 12-15 strips per sheet). If pastry gets too warm, refrigerate for 5 minutes.
  3. If using cocktail sausages, leave whole. If using regular breakfast links, cut each sausage in half crosswise. Pat sausages dry with a paper towel.
  4. Take one strip of pastry and wrap it around a sausage, starting at one end and working to the other. Leave a small gap near the top for the face. Overlap pastry slightly as you wrap, leaving ends loose. Place on prepared baking sheet, leaving about 1 inch between each.
  5. Press two mustard seeds or black sesame seeds into the exposed sausage at the top of each mummy for eyes.
  6. In a small bowl, whisk together egg and water until smooth. Brush egg wash over exposed pastry on each mummy. Sprinkle with everything bagel seasoning or Parmesan if desired.
  7. Bake for 12-15 minutes, until pastry is puffed and golden brown and sausages are heated through.
  8. Let cool on baking sheet for 5 minutes before transferring to a serving platter. Serve warm or at room temperature.

Notes

Keep pastry cold for best results. Work quickly and refrigerate if pastry becomes sticky. For make-ahead, assemble up to 24 hours in advance, cover with plastic wrap, and refrigerate. Brush with egg wash right before baking. Freeze unbaked mummies for up to 3 months; bake from frozen, adding 2-3 minutes to baking time. Avoid using hot dogs as they release too much liquid and make pastry soggy.

Nutrition

Keywords: mummy sausage rolls, Halloween appetizer, puff pastry sausage rolls, easy Halloween recipe, 20-minute recipe, crowd-pleasing appetizer

Find it online: https://flurpchef.com/crowd-pleasing-mummy-sausage-rolls-easy-20-minute-recipe/