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- 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 and cut it with a sharp knife or pizza cutter into long thin strips about 1 cm wide.
- 2
Unwrap the sausages and pat them dry with a paper towel.
Baking
- 3
Wrap each sausage spirally with the puff pastry strips so that part of the sausage remains exposed at the top as the mummy's 'face', and the pastry looks like bandages.
- 4
Place the mummies on a baking sheet lined with parchment paper.
- 5
Beat the egg in a small bowl and brush it over all the pastry strips so they'll turn golden after baking.
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
Optionally, make eyes from black sesame seeds and press them into the pastry beneath the 'exposed' end.
- 7
Bake in a preheated oven at 200 °C for about 18-20 minutes, until the pastry is nicely golden.
Serving
- 8
Let the finished mummies cool slightly, then transfer them to a plate.
- 9
Draw eyes and mouths on the 'faces' with ketchup or mustard to taste.
- 10
Serve warm or lukewarm, ideally 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 for the 'eyes'.
Nutritional values
Allergens listed with recipes are indicative and may vary depending on the ingredients used.
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