Wednesday, November 10, 2010


I am either a little late or quite a bit early with this illustrated guide to making Mummy Sausages. These are regular sausages, made to look like mummies, not some sort of disgusting science project. They were incredibly fun for Halloween, but you can have mummies any time in my book. So go ahead and bake some up tomorrow. I think these sausage wraps come out better than the ones I've had where the bread dough more completely covers the sausage. The bread has more golden yummy surfaces, the meat seems to cook a little better, and with little gaps for moisture to escape the inside dough didn't seem to suffer from being as soggy as usual.

You bake the sausages at the temperature and time according to the directions on your biscuit can. In my case I found they needed to cook a lot longer, but just go by looks. The sausages are fully cooked when you buy them, so you don't have to worry about food safety in that respect. Also, remember that these are similar to hot dogs, so if you would normally cut a hot dog for your little one make sure you cut these as well. With the smaller circumference I was able just to cut the sausage in half and Max handled it with ease. I actually cut them before wrapping and baking for him, and they came out just as well as the uncut.
Get Some Canned Biscuit Dough
And Some Pre-Cooked Sausages

Roll Out a Piece of Dough So it's Thinner & Wider Then Cut Into Strips
Wrap Around the Sausage, Leave a Gap
Repeat Several Times
Bake Until They Look Yummy
Add Mustard (or Ketchup) For Eyes
That's it. I'd say it was as easy as pie, but it is a lot easier than baking a pie. For a festive presentation you can skewer the mummies after baking and stab the skewers into a pumpkin. We did this for a get together before Halloween and it was a big hit.

1 comment:

The Holmes said...

The mustard eyes are the clincher. Awesome.