These Halloween sausage rolls are perfect for a kids or adults party.
They are so simple to make, with ready rolled puff pastry taking away all the hard work, so this can also be a fun activity for the kids too.
These scary sausage mummies, have far less pastry than normal sausage rolls, so you can have more than one!
They are delicious hot or cold with your favourite dips.
If you are having a Halloween bash this year, you definitely have to try these mummy sausage rolls, which are a bit like American pigs in a blanket.
They are so easy to make in advance and then pop in the oven when you are ready. After all, who can resist the aroma of sausages and pastry? It always brings people scuttling into the kitchen!
I've used ready rolled puff pastry, because it's so easy and it only takes half a sheet. You could use the rest to make some mini tartlets or cut out pastry finger shapes for dipping in ketchup!
Either way, these are delicious for a hot or cold snack all year round too - just leave the eyes off and they are perfect for summer picnics.
❤️ Why you will love this recipe
- Just 5 minutes of preparation time.
- Great for parties and picnics.
- Enjoy hot or cold.
- Prepare in advance.
- Healthier than normal sausage rolls.
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- Sausages - pork chipolatas. These are just thinner sausages than normal with the same length. Cocktail sausages wouldn't be suitable as there isn't enough length to wrap the pastry around.
- Pastry - ideally ready rolled puff pastry in a rectangle.
- Honey - this is for sticking on the eyes.
- Egg - to mix with water to glaze before baking.
- Candy eyes - these edible eyes are now widely available in most large supermarkets or online.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- oven tray lined with parchment paper or silicon
- sharp knife
- pastry brush
Lay out the pastry on a board.
Cut 12 strips from the shorter edge about 1 centimetre or half an inch wide.
💭 Top Tip
- If you are using frozen puff pastry let it thaw overnight in the refrigerator.
- Remove it from the refrigerator 30 minutes before using to avoid the pastry cracking as it is unrolled.
Line a baking tray with parchment or silicon.
Wrap each chipolata in the pastry in a spiral pattern.
Be sure to overlap the pastry at each end so that the pastry doesn't unravel.
Repeat with the remaining chipolatas.
Mix the egg with a tablespoon of water and use a pastry brush to glaze the Halloween sausage rolls.
⏲️ Baking Time
Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake for 25 to 30 minutes or until the pastry is golden.
Let the sausages rest for a few minutes on the oven tray.
Transfer to a serving plate and use some honey to stick the eyes on when they have cooled slightly.
It's easier to wedge the eyes inbetween the pastry.
Serve with your favourite dips and enjoy.
🥗 Serve with
These Halloween sausage rolls will be great at a party with some of these light bite ideas
- Halloween Jelly Eyeballs
- Halloween Cupcakes
- Corned Beef Fritters
- Cheese and Bacon Scones
- Spicy Crab Salad
- Egg Mayonnaise Sandwich
- Bacon Wrapped Onion Rings
- Béarnaise Sauce
- Smoked Salmon Tartines
- Pastry - use shortcrust pastry if you prefer.
- Sausages - If you want to use normal sized sausages, cut the pastry strip from the longer edge and add another 5 to 10 minutes cooking time.
- Vegetarian - use vegetarian sausages instead.
- Vegan - many puff pastry varieties are made with oil rather than butter so are suitable for vegans. Use a vegan sausage and glaze the pastry withan unsweetened plant milk.
- Refrigerator - cool, cover and store for up to 3 days.
- Freezer - prepare uncooked and store for up to 2 months in airtight wrap. It's easier to open freeze on a tray and then transfer to a bag or ontainer.
- To reheat - on an oven tray at 200 C / 400 F / 180 FAN / Gas 6 until hot.
🍱 Prepare in Advance
- Wrap the sausages in pastry and leave covered in the fridge for up to 2 days before cooking.
More pastry ideas
- Cheesy Sausage Rolls
- Turkey and Stuffing Sausage Rolls
- Turkey and Ham Pie
- Mushroom Tartlets
- Onion Tarte Tatin
- Salmon and Broccoli Quiche
Halloween Sausage Rolls
- oven tray lined with parchment paper or silicon
- Sharp knife
- Pastry brush
- 12 pork chipolatas
- 160 g puff pastry ½ of a sheet
- 1 teaspoon honey optional
- ½ egg
- 24 candy eyes
- Lay out the pastry on a board.
- Cut 12 strips from the shorter edge about 1 centimetre or half an inch wide.
- Line a baking tray with parchment or silicon.
- Wrap each chipolata in the pastry in a spiral pattern. Be sure to overlap the pastry at each end so that the pastry doesn't unravel.
- Mix the egg with a tablespoon of water and use a pastry brush to glaze the Halloween sausage rolls.
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake for 25 to 30 minutes or until the pastry is golden.
- Let the sausages rest for a few minutes on the oven tray.
- Transfer to a serving plate and use some honey to stick the eyes on when they have cooled slightly.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
More light bites to try
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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