Mummified Sausage Dippers
Halloween Sausage Dipper Recipe35 Mins
- Oil for greasing
- 1 tbsp of honey
- 1 tbsp of ketchup
- 2 tsp of yellow mustard, plus extra for decorations
- 12 chipolatas
- Tube of 6 ready to roll croissants
Heat oven to 200C/180C fan/Gas mark 6 and brush 2 baking trays with a little bit of oil. Mix the honey, mustard and ketchup in a bowl, then brush the mixture over the chipolata sausages.
Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, and cut into long thin strips, you should get around 16 strips per rectangle.
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 around 20 minutes. Alternatively, you can cook these little sausages mummies in your air fryer, for a lovely crisp pastry texture, with no need for oil.
Once cooked, leave them to cool a little, then, using the mustard, you should dot a pair of little yellow eyes on to each of the mummies. Serve these warm with your favourite dip.