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Best Easy Mummy Wrapped Sausages with Mustard Eyes

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These Mummy Wrapped Cocktail Sausages with Mustard Eyes are a quick, fun, and delicious appetizer perfect for Halloween parties or any gathering. Made with just three main ingredients, they come together in under 20 minutes and are always a crowd-pleaser.

Ingredients

Scale
  • 1 package (about 14 oz or 400g) cocktail sausages (e.g., Hillshire Farm Lit’l Smokies)
  • 1 can (8 oz or 226g) crescent roll dough (e.g., Pillsbury Original Crescent Rolls)
  • 2 tablespoons (30ml) yellow mustard
  • 1 egg (for egg wash, optional)
  • 1 tablespoon water (for egg wash, optional)
  • Sesame seeds or poppy seeds (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Open the can of crescent roll dough and unroll it onto a clean cutting board. If using perforated dough, press the seams together gently. Let the dough sit at room temperature for about 5 minutes if it feels stiff.
  3. Using a sharp knife or pizza cutter, cut the dough lengthwise into thin strips about 1/4 inch (6mm) wide. You should get about 8 to 10 strips per can.
  4. Pat the cocktail sausages dry with a paper towel to help the dough stick.
  5. Take one strip of dough and wrap it around a sausage, starting at one end and working your way to the other. Leave a small gap at the top for the face (about 1/4 inch or 6mm of sausage visible). Overlap the dough slightly and tuck the end underneath to secure.
  6. Place the wrapped sausages on the prepared baking sheet, about 1 inch apart.
  7. Using a toothpick or the tip of a knife, dip into the mustard and place two small dots on the exposed sausage at the top of each mummy for eyes. Press gently but firmly.
  8. Optional: In a small bowl, whisk together 1 egg and 1 tablespoon of water. Brush the dough on each mummy with the egg wash. Sprinkle with sesame seeds or poppy seeds if desired.
  9. Bake for 10 to 12 minutes, until the dough is golden brown and puffed, and the sausages are heated through.
  10. Let cool on the baking sheet for 2 to 3 minutes, then transfer to a serving platter. Serve warm or at room temperature.

Notes

For best results, let the crescent roll dough sit at room temperature for 5-10 minutes before cutting to prevent cracking. If the dough cracks, microwave for 5-8 seconds to soften. To make ahead, wrap the sausages and refrigerate for up to 4 hours before baking. Add mustard eyes just before baking. For freezing, freeze unbaked mummies on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2-3 minutes to the baking time.

Nutrition

Keywords: mummy sausages, Halloween appetizer, cocktail sausages, crescent roll, easy appetizer, party food, spooky snacks

Find it online: https://lolaspoon.com/best-easy-mummy-wrapped-sausages-with-mustard-eyes/