Mummified Sausage Dippers

Mummified Sausage Dippers

Halloween Sausage Dipper Recipe

35 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.

Products used to make this recipe

Swan Retro Scale

Swan Retro Scale

Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…

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