Name: Mini Mummy Sausage Bites
Total time: 35 min
Yield: 24 bites
Ingredients: 250 g ready-rolled puff pastry, thawed if frozen; 24 fully cooked cocktail sausages; 1 large egg, beaten; 1 tbsp yellow mustard, for decorating

Mini Mummy Sausage Bites

Fully cooked cocktail sausages wrapped in puff-pastry strips, with tiny mustard eyes.

Published October 10, 2026 · Updated October 15, 2026

24 bites · Estimated 35 minutes

Mini Mummy Sausage Bites in an illustrated Halloween setting.

Ingredients & method

Before you start: Total time is an estimate and includes the preparation and waiting described below.

Equipment: Standard kitchen tools and serving dishes; see the method for any oven, blender or piping bag needed.

Need another measuring unit? Convert cups, tablespoons and teaspoons. Keep the ingredient’s preparation and the recipe’s stated amounts.

Check off ingredients and steps as you cook. Reset clears the check marks; quantities and instructions stay the same.

Ingredients

250 g ready-rolled puff pastry, thawed if frozen
24 fully cooked cocktail sausages
1 large egg, beaten
1 tbsp yellow mustard, for decorating

Method

Heat the oven to 200°C / 400°F. Line a baking tray with parchment. Pat the fully cooked sausages dry.
Cut the pastry into thin strips about 5 mm wide. Wrap a few strips around each sausage, leaving a small gap near one end for the face. Place on the tray with space between them.
Brush the pastry lightly with beaten egg. Bake for 15–20 minutes, until the pastry is puffed and golden and the sausages are hot through.
Cool for 5 minutes. Use tiny dots of mustard for eyes in the gaps; you may not need all the mustard. Serve warm.

Choose fully cooked sausages

The ingredient line calls for fully cooked cocktail sausages and thawed ready-rolled pastry. Raw sausages need a different cooking process, so confirm the package before starting. Pat the sausages dry, then cut the pastry into thin strips. Leave a small face opening on each rather than wrapping until no space remains.

Brush the pastry lightly with egg and keep the bites separated so the strips can puff. Use the pastry color and hot-through requirement in the method together, following the sausage package’s applicable heating directions. The mustard eyes go on after the brief cooling stage, using only what is needed. Keep utensils that handled raw egg away from the finished bites and serving plate.

Mini Mummy Sausage Bites

Ingredients & method

Choose fully cooked sausages

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