These Halloween Mummy Sausages are the easiest way to bring playful spooky fun to your October table. Think mini “pigs in a blanket,” but wrapped like little mummies with peekaboo eyes and a golden, flaky coat. They’re crisp on the outside, juicy in the middle, and just the right amount of silly—perfect for classroom parties, pre-trick-or-treat snacks, or a Halloween movie night spread.
The beauty here is speed and simplicity: store-bought dough and cocktail sausages do most of the work, so you can focus on the fun details like crisscrossed bandages and dotting on tiny eyes. Serve them warm with ketchup, mustard, or a tangy honey-mustard dip, and watch them disappear faster than a ghost at midnight.
These bite-sized mummies scale effortlessly for a crowd and can be prepped ahead, making them an excellent make-and-bake appetizer. They also reheat surprisingly well, so feel free to double the batch if you’ve got a full house of ghouls and goblins.
Key Ingredients & Substitutions
A short ingredient list keeps this recipe weeknight-easy. Here’s how to flex it based on preference or what you already have.
Cocktail sausages: Classic mini smoked sausages (about 40–45 pieces per 14-ounce package) give a savory, snappy bite. Substitute with mini hot dogs, cut regular hot dogs into thirds, or use fully cooked chicken or turkey sausages for a lighter option.
Refrigerated crescent roll dough: Pre-scored triangles are convenient and bake fluffy and golden. Puff pastry (thawed) or pizza dough also work; slice into thin strips and wrap. Gluten-free crescent dough can be used with good results.
Mustard or ketchup (for eyes): A squeeze bottle makes dotting eyes easy. Alternatively, use mayo, barbecue sauce, or edible candy eyes pressed on after baking with a tiny dot of mustard as “glue.”
Egg wash (optional): A beaten egg thins with a teaspoon of water adds sheen and deeper color. Skip for a matte finish or if avoiding egg.
Seasonings (optional): A sprinkle of everything bagel seasoning, garlic powder, or sesame seeds on the dough adds flavor and texture without complicating prep.
Equipment You’ll Need
- Baking sheet (light-colored helps prevent over-browning)
- Parchment paper or silicone baking mat
- Sharp knife or pizza cutter
- Small pastry brush (for egg wash, optional)
- Tongs or spatula
- Wire rack (for cooling to keep bottoms crisp)
Flavor Variations & Add-Ins
- Cheesy mummies: Tuck a thin strip of cheddar or mozzarella beneath the first dough bandage.
- Spicy mummies: Use jalapeño sausages or brush the sausages with hot honey or sriracha before wrapping.
- Everything mummies: Sprinkle the dough with everything bagel seasoning after brushing with egg wash.
- Garlic-herb: Lightly brush the wrapped dough with melted butter seasoned with garlic powder and parsley.
- Sweet & smoky: Brush sausages with a thin layer of barbecue sauce before wrapping.
- Breakfast twist: Swap sausages for fully cooked breakfast links; serve with maple mustard.
How to Make Halloween Mummy Sausages
Ingredients You’ll Need:
- 1 (14–16 oz) package cocktail sausages (about 40 pieces)
- 2 (8 oz) cans refrigerated crescent roll dough or 1 sheet puff pastry, thawed
- 1 large egg beaten with 1 teaspoon water (optional, for egg wash)
- Mustard and/or ketchup, for eyes and dipping
- Optional seasonings: everything bagel seasoning, sesame seeds, or garlic powder
How Much Time Will You Need?
Plan for 10–15 minutes of hands-on prep and 12–15 minutes of baking per tray. If using an air fryer, batches cook in about 8–10 minutes. Total time lands around 25–35 minutes.
Step-by-Step Instructions:
1. Prep the oven and dough
Preheat the oven to 375°F. Line a baking sheet with parchment. Unroll the crescent dough and pinch any perforations to form smooth rectangles. Using a sharp knife or pizza cutter, slice the dough into long, thin strips about 1/4 to 1/3 inch wide—these will be the mummy “bandages.”
2. Wrap the mummies
Pat the sausages dry so the dough adheres. Wrap each sausage with 2–3 strips, overlapping and crisscrossing while leaving a small gap near one end for the face. Don’t wrap too tightly; a little space lets the dough puff nicely. Place on the prepared sheet, seam-side down.
3. Brush and bake
Brush lightly with egg wash if using and sprinkle on any optional seasonings. Bake until the dough is puffed and deep golden, 12–15 minutes, rotating the pan once for even browning. Transfer to a wire rack for a few minutes so the bottoms stay crisp.
4. Add the eyes and serve
Use a tiny dot of mustard or ketchup to make two eyes in the face gap. If using candy eyes, dot a little mustard as “glue” and press them on. Serve warm with small bowls of ketchup, mustard, or honey-mustard for dipping.
Pro Tips for Best Texture & Taste
Small tweaks ensure flaky bandages and juicy, flavorful bites that look as good as they taste.
- Dry before wrapping: Blot sausages with a paper towel—this prevents slipping and promotes crisp dough.
- Thin, even strips: Narrow, consistent strips create neater bandages and even bake.
- Don’t overwrap: Leave gaps so steam can escape; too much dough can bake up dense.
- Color control: Egg wash deepens color; skip it for a paler mummy look if you prefer.
- Wire rack cool: A brief rest on a rack keeps the bottoms from steaming soft.
Frequently Asked Questions
Can I make these ahead?
Yes. Assemble up to 1 day ahead, cover, and refrigerate. Bake straight from the fridge, adding 2–3 minutes to the cook time. You can also bake them earlier in the day and reheat in a 325°F oven for 8–10 minutes to refresh the crispness.
Can I use puff pastry or pizza dough instead of crescent dough?
Absolutely. With puff pastry, bake at 400°F for about 12–15 minutes. With pizza dough, keep strips thin and bake at 400°F for 13–16 minutes, watching for golden color.
Can I air fry Halloween Mummy Sausages?
Yes. Air fry at 350°F for 8–10 minutes in a single layer, working in batches and checking early at 7 minutes since air fryer models vary.
How do I make a vegetarian or vegan version?
Use plant-based mini sausages and a vegan-friendly dough (several brands of crescent-style and puff pastry are dairy-free). Skip the egg wash and use mustard or ketchup eyes. Always check labels for dietary needs.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat on a baking sheet at 325°F for 8–10 minutes to re-crisp. For longer storage, freeze in a single layer until solid, then bag for up to 1 month; reheat from frozen at 350°F for 12–15 minutes.
