Halloween Sausage Mummy Wraps are a spooky, fun, and incredibly easy party snack that’s perfect for celebrating the season. Wrapped in golden puff pastry, these adorable little mummy hot dogs are sure to delight kids and adults alike. With just a few simple ingredients and minimal prep, they’re a stress‑free way to add some Halloween flair to your gatherings. Get ready for flaky pastry, savory sausage, and tiny ketchup eyes that bring it all together into one unforgettable Halloween treat.
Why You’ll Love This Recipe Name
Why you’ll love this recipe is simple: it combines effortless preparation with creative flair. The magic lies in the playful presentation—sausages wrapped in pastry, magically transformed into “mummies.” They bake evenly, are presentable, and kids can even help assemble them. Yet, despite that cute exterior, the taste is classic and comforting, with crispy pastry and savory sausage in every bite. They’re also versatile—serve them hot, warm, or at room temperature, and they pair wonderfully with dips like ketchup or mustard.
Ingredients
Here’s your ingredient list, rewritten for clarity and simplicity:
- 1 sheet of ready‑rolled puff pastry (approx. 25 × 42 cm)
- 12 hot dog sausages (adjust to 14 if needed)
- 1 egg, lightly beaten with a splash of water (egg wash)
- Ketchup (for making the eyes)
- Optional extras: Mustard (alternative or addition for eyes), candy eyes (for more festive flair)
Step‑by‑Step: How to Make Halloween Sausage Mummy Wraps
Follow these steps to create your spooky mummies:
- Prep the oven and baking sheet: Preheat your oven to 210 °C (410 °F). Line a large baking tray with parchment paper.
- Cut pastry strips: Use a knife, pastry wheel, or pizza cutter to slice the puff pastry into long strips, roughly 1.5 cm (1 in) wide—one strip per sausage.
- Wrap sausages: Begin at one end of each sausage, wrapping it with a strip of pastry. Overlap slightly but leave some gaps for the mummy look. Secure the end underneath the sausage.
- Arrange on tray: Place each wrapped sausage on the prepared baking sheet.
- Apply egg wash: Lightly brush all the pastries with the egg wash to ensure a golden finish.
- Bake: Bake for 15–20 minutes or until the pastry turns golden brown.
- Make the eyes: Let the mummies cool briefly, then use a small piped dot of ketchup (or mustard) for eyes. Optionally, stick on candy eyes for extra personality.
- Serve: These are best enjoyed warm but still work great at room temperature.
Helpful Tips
- Don’t worry about perfection: A few uneven gaps in the wrapping add charm and character.
- Keep eyes from sliding off: If using candy eyes, use a dab of honey or the ketchup/mustard to help them adhere—especially if placing the eyes against pastry ridges.
- Chill for flakiness: Let the puff pastry rest in the fridge briefly before baking; cold pastry holds up better and puffs nicely.
- Involve kids: This is a great (and safe!) no‑knife activity for little hands—letting them wrap and decorate makes it even more fun.
Substitutions And Variations
- Pastry swap: Use crescent roll dough instead of puff pastry for a softer, buttery texture.
- Vegetarian or vegan option: Replace hot dogs with veggie sausages, even vegan versions work well.
- Eyes swapped: Instead of ketchup or candy eyes, use tiny pieces of olive or cheese dot for a unique twist.
- Cheesy version: Tuck a small slice of cheese with the sausage before wrapping—gooey, savoury goodness waiting to ooze out.
Storage Instructions
- Make‑ahead: Wrap sausages up to 24 hours in advance and refrigerate. When ready to bake, just add 2–3 extra minutes to the bake time.
- Leftovers: Store in the fridge for up to 3 days. Reheat in a 180 °C (350 °F) oven for 5–7 minutes to refresh the crispiness.
- Freezing: Some recipes mention freezing leftovers—but note that reheating may leave the pastry a bit soggy. Best served fresh.
Nutritional Information
Per wrap (approximate):
- Calories: 285 kcal
- Carbohydrates: 18 g
- Protein: 12 g
- Fat: 19 g (Saturated fat: 7 g)
- Cholesterol: 45 mg
- Sodium: 650 mg
- Potassium: 180 mg
- Fiber: 1 g
- Sugar: 2 g
- Vitamin A: 85 IU, Vitamin C: 1 mg, Calcium: 45 mg, Iron: 1.8 mg
Serving Suggestions
- Sauces: Ketchup, mustard, or a spooky “bloody” dip adds fun and flavor.
- Sides: Pair with garlic cheesy bread, creamy mashed potatoes, oven fries, or onion rings for a complete Halloween feast.
- Themed platter: Serve on a large board with gummy worms, veggie sticks, and scoops of colored dips for extra festive flair.
Frequently Asked Questions About Halloween Sausage Mummy Wraps
- Can I make these ahead of time?
Yes—wrap the sausages and refrigerate for up to 24 hours before baking. When ready, just add a few extra minutes of oven time to accommodate the chilled pastry. - Can I freeze them?
Some sources suggest freezing leftovers, but pastry may lose its texture upon reheating. Best eaten fresh or stored in the fridge for a few days. - Can they be served cold?
Absolutely! These mummy wraps are great hot, warm, or even at room temperature. - What if I don’t have puff pastry?
Crescent roll dough is a great substitute, delivering a softer, buttery wrap—just as tasty. - What if I want a vegetarian option?
Use veggie or vegan sausages—works beautifully, and still captures the fun.
Conclusion
Thank you so much for checking out the Halloween Sausage Mummy Wraps recipe! I absolutely adore how effortlessly these little mummies come together—simple ingredients, quick assembly, and a big dose of spooky fun. They’re playful enough for kids to help with, yet delicious enough for a party table. I hope these wraps bring both ease and flavor to your Halloween celebrations. Happy baking, here’s to a festive kitchen and a super fun, delicious cooking experience with your loved ones. Enjoy every bite and have a spook-tacular time!
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Halloween Sausage Mummy Wraps
- Total Time: 30 minutes
- Yield: 12 wraps 1x
Description
These Halloween Sausage Mummy Wraps are spooky, fun, and so easy to make! With flaky puff pastry and savory sausages, they’re a hit with kids and adults alike. Serve warm or at room temp—perfect for Halloween parties and fall snacks.
Ingredients
1 sheet puff pastry, ready-rolled (approx. 25 x 42 cm)
12–14 hot dog sausages
1 egg, beaten with a splash of water
Ketchup (for eyes)
Optional: mustard or candy eyes
Instructions
Follow these steps to create your spooky mummies:
- Prep the oven and baking sheet: Preheat your oven to 210 °C (410 °F). Line a large baking tray with parchment paper.
- Cut pastry strips: Use a knife, pastry wheel, or pizza cutter to slice the puff pastry into long strips, roughly 1.5 cm (1 in) wide—one strip per sausage.
- Wrap sausages: Begin at one end of each sausage, wrapping it with a strip of pastry. Overlap slightly but leave some gaps for the mummy look. Secure the end underneath the sausage.
- Arrange on tray: Place each wrapped sausage on the prepared baking sheet.
- Apply egg wash: Lightly brush all the pastries with the egg wash to ensure a golden finish.
- Bake: Bake for 15–20 minutes or until the pastry turns golden brown.
- Make the eyes: Let the mummies cool briefly, then use a small piped dot of ketchup (or mustard) for eyes. Optionally, stick on candy eyes for extra personality.
- Serve: These are best enjoyed warm but still work great at room temperature.
Notes
Make ahead: Wrap sausages and chill up to 24 hours before baking.
Reheat leftovers in a 180°C/350°F oven for 5–7 minutes.
Try veggie sausages for a vegetarian version.
Crescent roll dough can be used instead of puff pastry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack, Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mummy wrap
- Calories: 285 kcal
- Sugar: 2 g
- Carbohydrates: 18 g
- Protein: 12 g