Sausage mummy dippers

Sausage mummy dippers

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 12

Cut croissant dough into strips and roll around chipolatas for these spooky bandaged mummies. Serve with your favourite dip.

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per mummy

kcalories
148
protein
6g
carbs
10g
fat
9g
saturates
4g
fibre
0g
sugar
4g
salt
0.8g

Ingredients

  • oil, for greasing
  • 1 tbsp honey
  • 1 tbsp ketchup
  • 2 tsp French's yellow mustard, plus a little extra to decorate
  • 12 chipolatas
  • tube of 6 ready-to-roll croissant (look in the chiller cabinets near the pastry in the supermarkets)

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Method

  1. Heat oven to 200C/180C fan/gas 6 and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages.
  2. Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, then cut into long thin strips – you should get about 16 per rectangle.
  3. Wind the little croissant strips around the chipolatas, leaving a little gap at one end to make a slit for the eyes. Place on baking trays and bake for 20 mins. Cool a little, then, using the mustard, dot a pair of little yellow eyes on to each mummy. Serve warm with glow-in-the-dark goo (see goes well with, below) and/or your favourite dip.

Recipe from Good Food magazine, October 2013

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Comments

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gingerbiscuit4's picture

Made these for last week's Halloween party and they were a real hit! Possibly wouldn't dip the sausages in so much marinade next time as they were slippery to cover, but they tasted great.

verysparkyifhungry's picture

Great little yummy mummy sausages for a toddlers party. Fiddly to get going then rather easy, will be making again.

verysparkyifhungry's picture

Made these for a Halloween lunch party for toddlers. They went down a treat and actually we're fairly straight forward to make if a little fiddly to get started. Will def be making again!

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