Mummy Sausages are the ultimate Halloween appetizer—fun, spooky, and seriously tasty! Wrapped in flaky puff pastry “bandages” with mayonnaise and peppercorn eyes, these mini sausage mummies are guaranteed to be the life (or afterlife!) of your Halloween party. Whether you're hosting a themed dinner, packing lunchbox surprises, or entertaining little monsters, this recipe is both easy and crowd-pleasing.
Why Everyone Will Love This Recipe
- Perfect party food: Bite-sized, hand-held, and spooky cute.
- Kid-friendly: Kids love both the look and taste—especially helping with assembly!
- Fast and fuss-free: Ready in just 30 minutes with store-bought puff pastry.
- Customizable: Use your favorite sausages or vegetarian alternatives.
- Playful presentation: The “mummy” effect is a Halloween showstopper!
What Are Mummy Sausages?
Mummy Sausages are a Halloween twist on classic pigs in a blanket. Small sausages are wrapped in thin puff pastry strips to mimic mummy bandages, then baked until golden and crispy. A tiny space is left unwrapped to “decorate” eyes using mayonnaise and whole peppercorns or edible eyes. Popular across the U.S. during October, they're a must-have for themed snack tables and spooky movie nights.
Cooking Tips
- Leave space for the face: Skip one section while wrapping to add eyes after baking.
- Use cocktail sausages: They’re the perfect size for appetizers and bake quickly.
- Crispier results: Chill the wrapped sausages for 10 minutes before baking.
- Want to add flavor? Brush with garlic butter instead of plain egg wash.
- For younger kids: Use black olive slices instead of peppercorns for softer “eyes.”
Frequently Asked Questions
Can I use vegetarian sausages?
Yes! Plant-based or veggie mini sausages work perfectly in this recipe.
What type of puff pastry should I use?
All-butter puff pastry gives the best flavor and golden color, but any store-bought version will work.
Can I make them ahead of time?
You can assemble them a few hours in advance, refrigerate, and bake right before serving.
How do I reheat leftovers?
Reheat in the oven at 325°F (160°C) for 5–7 minutes to restore crispiness.
What can I use instead of peppercorns for the eyes?
Try black sesame seeds, bits of olives, or edible candy eyes for a kid-safe alternative.
How to Store
Let leftover mummy sausages cool completely. Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through and crisp, about 5–7 minutes.
How to Freeze
You can freeze assembled but unbaked mummy sausages. Lay them flat on a tray and freeze until solid, then transfer to a freezer bag. Store for up to 1 month. Bake from frozen at 360°F (180°C), adding 3–5 extra minutes. Avoid freezing with eyes already added—decorate after baking.
Ingredients
How to Make Mummy Sausages
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Preheat the oven to 360°F (180°C). Unroll the puff pastry on a work surface and cut into thin strips, lengthwise.
Preheat the oven to 360°F (180°C). Unroll the puff pastry on a work surface and cut into thin strips, lengthwise.
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Take each sausage and wrap it in pastry strips, leaving a small gap for the eyes.
Take each sausage and wrap it in pastry strips, leaving a small gap for the eyes.
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Place on a parchment-lined baking tray. Brush the pastry with beaten egg.
Place on a parchment-lined baking tray. Brush the pastry with beaten egg.
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Bake for 20 minutes, or until the pastry is golden and puffed.
Bake for 20 minutes, or until the pastry is golden and puffed.
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Once slightly cooled, use a piping bag (or a toothpick) to dot mayonnaise in the unwrapped gap, and gently press peppercorns or edible eyes in place.
Once slightly cooled, use a piping bag (or a toothpick) to dot mayonnaise in the unwrapped gap, and gently press peppercorns or edible eyes in place.
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Arrange on a festive platter and watch them disappear—fast!
Arrange on a festive platter and watch them disappear—fast!
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