My Halloween Spooky Sausage Mummies are a great treat for the kids, either as a snack or for a Halloween tea party. Super quick to make and easily adaptable to be gluten free, dairy free and egg free!
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Halloween parties have become more popular in recent years, with themed food and treats a huge part of them.
These Halloween spooky sausage mummies only require 4 ingredients and they are great fun to make with the kids. They will love winding the puff pastry around the frankfurters and it doesn’t matter if it looks a bit messy as this adds to the authentic mummy look!
Another great recipe to make with the kids are my Halloween shortbread cookies. They make an excellent sweet treat and can also be handed out to trick-or-treaters.
I have easily adapted this recipe to be gluten free, egg free and dairy free, but if you don’t need to exclude these you can still make the mummies with regular puff pastry and egg wash!
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🍅 Ingredients
- Gluten Free Puff Pastry - I have used Just Rol Gluten Free Puff Pastry, which comes in a ready rolled sheet. I love this stuff as it is quite time consuming making your own pastry. There will be some leftovers so why not check out a few of my other recipes using pastry here to use up the remaining pastry.
- Frankfurters - Or hot dog sausages as they are also known. I decided to use frankfurters as they are longer than regular sausages.
- Edible Eyes - I picked up these edible eyes from Amazon, they can be used on a huge range of treats including cookies and cupcakes.
- Dairy Free Milk - Used instead of egg wash. Any plant based milk will work. I tested this recipe using soya milk.
Scroll to the recipe card for quantities.
✏️ How To Make This Recipe
The kids will love helping you to make these and will love eating their own creations.
Place the puff pastry sheet ( still attached to the backing paper) on a chopping board and slice the pastry with a knife into strips around 0.5 cm wide.
Prick the frankfurters with a fork a couple of times as this will help them not to split in the oven.
Lay a strip of puff pastry on the chopping board, place the bottom of the hot dog at one end of the pastry and roll the sausage around the pastry, creating a mummy effect.
I find it easier to roll the sausage and guide the pastry round it, rather than trying to wrap the pastry around the sausage as the pastry can stretch and break this way.
You can cover the sausages completely or leave gaps, its totally up to you.
Leave a little gap near the top though so you can put the eyes on (although don’t do this until they are cooked).
Using a basting brush, coat the pastry with some dairy free milk, this will help it to turn a delicious golden brown and give it that crunchy texture.
Place on a baking tray and cook in a hot oven for around 20-25 minutes until the pastry is crispy and brown.
Stick on the edible eyes by dipping the end of a skewer into some honey (or maple syrup) and placing the honey onto the back of the eyes, then just simply press down the eye into the gap at the top of the sausage.
⚡ Substitutions
- Don’t Need It To Be Gluten Free? - Simply use the standard Just Rol puff pastry.
- Egg Not A Problem? - Instead of using the milk, beat together a whole egg with a fork in a small bowl and coat the pastry with the egg wash.
- No Edible Eyes? - If you prefer not to use the edible eyes, a healthy alternative is to cut small circles of dairy free cheese, then cut an even smaller circle of black olive. Stick the olive to the top of the cheese with honey and then fix the whole thing to the sausage.
- Sausages - You can also use regular sausages, just increase the cooking time to 25-30 minutes to make sure the sausages are properly cooked through.
🔪 Equipment Used
🍱 Storage
These Halloween spooky sausage mummies taste best when eaten freshly warm from the oven as this is when the pastry will be at its puffiest!
You can store them cooked in the fridge for a couple of days and re-heat in the oven at 200˚C for 10 minutes, although the texture of the sausage will not be as great.
Its also ok to re-heat in the microwave until piping hot, but you will lose the lovely crunchy, flakiness of the pastry as this will go a bit soggy.
The frankfurters can be stored in the freezer wrapped in un-cooked pastry for a month. Defrost in the fridge overnight, brush with the milk wash and bake as above.
I wouldn’t recommend freezing the cooked mummies as I find the sausage texture not great when frozen and then cooked again.
✔️ Top Tips
- Take the pastry out of the fridge 10 minutes before using and remove from the box but do not take off the plastic wrapping until ready to use. This will make handling the pastry easier, don’t leave it much longer than this though as if its gets too warm the pastry will become soggy & hard to handle, If this happens, just sprinkle a little gluten free flour over the top of the pastry and on your hands. This will dry it out.
- Prick the frankfurters with a fork to let some of the steam escape whilst cooking. This will help them to not split.
Love this recipe? It would be great if you could leave a 5 ⭐ rating and comment below! Thanks x
Halloween Spooky Sausage Mummies (GF)
Equipment
Ingredients
- 280g pack Just Rol gluten free puff pastry
- 8 fresh frankfurter sausages/hotdogs Can be substituted for pork or veggie sausages
- edible eyes
- 20 ml dairy free milk for glazing Can be substituted for egg wash if there is no egg allergy.
- honey for sticking on the edible eyes.
Instructions
- Pre-heat oven to 200˚C / 180˚Fan / Gas mark 6.
- Place the puff pastry sheet ( still attached to the backing paper) on a chopping board and slice the pastry into strips around 0.5 cm wide.
- Prick the frankfurters with a fork a couple of times as this will help them not to split in the oven.
- Lay a strip of puff pastry on the chopping board, place the bottom of the hot dog at one end of the pastry and roll the sausage around the pastry, creating a mummy effect.
- Leave a little gap near the top though so you can put the eyes on (don’t do this though until they are cooked).
- Using a basting brush, coat the pastry with the dairy free milk.
- Place on a baking tray and cook in a hot oven for around 20-25 minutes until the pastry is crispy and brown.
- Stick on the edible eyes by dipping the end of a skewer into some honey (or maple syrup) and placing the honey onto the back of the eyes, then just simply press down the eye into the gap at the top of the sausage.
- Serve immediately.
Notes
- I find it easier to roll the sausage and guide the pastry round it, rather than trying to wrap the pastry around the sausage as the pastry can stretch and break this way.
- You can cover the sausages completely or leave gaps, its totally up to you.
- Please double check all packaging for allergens.
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