Halloween Sausage Mummies
Photography Josh Griggs.
These are super quick to make, use pre-cooked sausages for the best result. Serve with a bowl of tomato sauce for dipping.
Makes: 8 MUMMIES
INGREDIENTS
500 grams pre-rolled savoury shortcrust pastry
8 long frankfurter or hot dog sausages
1 egg, lightly beaten
honey or mustard for sticking
edible eyes
METHOD
Equipment: Line a baking tray with baking paper.
Preheat the oven to 200ºC fan bake.
Cut the pastry into long 5mm-wide strips.
Prick the frankfurters with a fork a couple of times — this should mean they won’t split in the oven.
Lay a strip of puff pastry on the bench and roll it around the sausage creating a mummy effect, leaving a little gap near the top for the eyes. Brush the pastry with egg wash.
Place the mummies on the prepared tray and bake for about 20 minutes until the pastry is golden. Cool until just warm.
Dab a little honey or mustard on the back of the eyes and press into the gap of the pastry.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.