Sausage mummies recipe

Halloween Sausage Mummies

 

Cooking time -

25 min

Serves - 8 servings

No need to be too meticulous when wrapping these spooky versions of pigs in blankets; the raggedy look suits the mummy theme :)

Ingredients

• 8 hot dog sausages - each halved crosswise
• 2 ounces Cheddar, cut into 16 thin slices
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 8 sheets phyllo dough or puff pastry
• 4 ounces (1 stick) unsalted butter, melted
• Ketchup, yellow mustard, barbecue sauce or your favorite dipping sauce, for serving and decorating

Directions

Preheat the oven to 200 degrees C and line a rimmed baking sheet with parchment paper.

Cut a slit in each hot dog piece and stuff with a slice of cheese. Set aside. Combine the salt, garlic powder and pepper in a small bowl.

Working with one sheet of phyllo dough or puffy pastry at a time and keeping the rest covered under a damp towel or paper towels, lay a phyllo or puff pastry sheet on a large cutting board or counter and lightly brush with melted butter.
Lightly sprinkle with some of the spice mix and fold in half lengthwise. Brush the top with more melted butter and cut into 1/2-inch-thick strips.

Using 2 pieces of stuffed hot dogs per phyllo or puff pastry sheet, wrap half of the strips around each piece of hot dog to create a mummy look. Leave a small section of hot dog exposed towards the top so it looks like the top part of the face peeking out from the the dough wrappings. Don't worry about frayed edges or tears-- it will add to the mummy look.

Place on the prepared baking sheet and repeat with the remaining dough, melted butter, spice mix and hot dogs. Remelt the butter if it cools down too much while forming the mummies.

Bake until the dough is crisp and golden brown, about 25 minutes. If desired, dot ketchup or mustard eyes on each mummy using a toothpick and serve with extra sauces for dipping.