- Recipes
- Mummy Sausages in Pastry
Mummy Sausages in Pastry
Ingredients
Step by step process
Preparation
- 1
Roll out the puff pastry on a floured surface to a slightly thicker sheet. Cut it with a sharp knife or pizza cutter into long thin strips, each about 1 cm wide.
- 2
Unwrap the sausages and pat them dry with a paper towel.
Baking
- 3
Wrap each sausage spirally with the pastry strips - leave part of the sausage exposed at the top as the mummy's face, and the strips create a bandage effect.
- 4
Arrange the mummies on a baking sheet lined with parchment paper.
- 5
Beat the egg in a bowl and brush it over the pastry strips. After baking they will be beautifully golden and glossy.
TIP:Beat the egg with a little water and brush the dough surface evenly with a pastry brush before baking. Be careful not to let the mixture reach the edges, as this will give a shiny, golden surface.
- 6
Make eyes from black sesame seeds and press them into the pastry beneath the exposed top end of the sausage.
- 7
Bake in a preheated oven at 200 degrees C for about 18-20 minutes, until the pastry is nicely golden.
Serving
- 8
Let the finished mummies cool for a few minutes and transfer to a plate.
- 9
Draw eyes and mouths with ketchup or mustard - each mummy can look different.
- 10
Serve warm or lukewarm with small bowls of ketchup and mustard for dipping.
More tips:
For a more realistic look, use tiny pieces of olive instead of sesame for the eyes, or a few drops of mayonnaise.
The pastry does not need to cover the whole sausage - loose spiral wrapping looks like real mummy bandages and the effect is better that way. Use leftover puff pastry to make small breadsticks or croissants.
Nutritional values
Allergens listed with recipes are indicative and may vary depending on the ingredients used.
Similar recipes
Topic: American Cuisine
Grilling Sauces: Recipes, Tips, and Flavors That Elevate Every Barbecue
Grilling sauces: recipes, tips, and flavors for grilling. Try BBQ, chili, garlic, and herb sauces for your summer menu.
