These Halloween Mummy Sausages are the quickest way to add spooky-cute flair to your October spread. Think mini “pigs in a blanket,” but wrapped like little mummies with peeking eyes and golden, flaky bandages. They’re crisp at the edges, juicy in the middle, and irresistibly fun—perfect for school parties, pre–trick-or-treat snacks, or a Halloween movie night appetizer board.
The best part? They’re outrageously easy. Store-bought crescent dough or puff pastry does the heavy lifting, and cocktail sausages deliver a savory snap with almost no prep. A couple of dots of mustard or ketchup make instant eyes, and you can scale the recipe up or down to feed any crowd. Serve warm with a trio of dips and watch the plate go from haunted to empty in minutes.
If you want to get creative, the format welcomes twists—cheesy fillings, spicy glazes, or everything-bagel seasoning on top. Whether you bake them in the oven or air fryer, these mummies are the low-stress, high-delight bite your Halloween lineup has been missing.
Key Ingredients & Substitutions
Keep the ingredient list simple so assembly stays fast and kid-friendly. Here’s what you need and how to swap if your pantry looks a little different.
Cocktail sausages: Classic smoked mini sausages are traditional and bake up juicy. Mini hot dogs or cut standard hot dogs into thirds work too. Turkey or chicken minis lighten things up; plant-based minis make them vegetarian.
Refrigerated crescent roll dough: Pre-cut triangles are easy to slice into “bandages.” Puff pastry or pizza dough also works; just roll thin and cut into narrow strips. Use gluten-free crescent dough if needed.
Egg wash (optional): A beaten egg thinned with 1 teaspoon water adds sheen and deeper color. Skip for a paler, matte mummy look or if avoiding egg.
Mustard or ketchup (for eyes): Squeeze bottles make clean dots. Mayo, barbecue sauce, or edible candy eyes (pressed on with a dab of mustard) also do the trick.
Seasonings (optional): Everything bagel seasoning, sesame seeds, garlic powder, or smoked paprika add crunch and flavor to the bandages.
Cheese (optional): Thin strips of cheddar or mozzarella tucked under the first wrap create a melty, surprise center.
Equipment You’ll Need
- Light-colored baking sheet (reduces over-browning)
- Parchment paper or silicone baking mat
- Sharp knife or pizza cutter for slicing dough
- Small pastry brush (for egg wash, optional)
- Tongs or spatula for transferring
- Wire rack for brief cooling to keep bottoms crisp
Flavor Variations & Add-Ins
- Cheesy mummies: Wrap a thin strip of cheddar under the first bandage for gooey centers.
- Spicy mummies: Brush sausages with hot honey or sriracha before wrapping; finish with pepper flakes.
- Everything-bagel bandages: Sprinkle the egg-washed dough with everything seasoning.
- Garlic-parm: After baking, brush lightly with garlic butter and dust with Parmesan.
- BBQ bite: Brush sausages with a thin coat of barbecue sauce before wrapping.
- Breakfast twist: Use fully cooked breakfast links and serve with maple-mustard dip.
- Herb garden: Mix dried parsley and a pinch of oregano into the egg wash for speckled bandages.
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 toppings: everything bagel seasoning, sesame seeds, garlic powder
- Optional filling: 4 oz cheddar or mozzarella, cut into thin strips
How Much Time Will You Need?
Budget 10–15 minutes to prep and wrap, plus 12–15 minutes to bake each tray (or 8–10 minutes per air-fryer batch). Total time lands around 25–35 minutes.
Step-by-Step Instructions:
1. Prep the oven and dough
Preheat oven to 375°F. Line a baking sheet with parchment. Unroll crescent dough and pinch perforations to create smooth rectangles. Using a sharp knife or pizza cutter, slice the dough into long, thin strips about 1/4–1/3 inch wide—these are your mummy “bandages.”
2. Wrap the mummies
Pat sausages dry so the dough adheres. If using cheese, tuck a thin strip against a sausage first. Wrap each sausage with 2–3 strips, overlapping and crisscrossing while leaving a small gap near one end for the face. Don’t pull too tight—some space lets the dough puff nicely. Place seam-side down on the prepared sheet.
3. Brush and bake
Brush lightly with egg wash if using and sprinkle on any optional seasonings. Bake until puffed and deep golden, 12–15 minutes, rotating the pan once for even browning. Transfer to a wire rack for 3–5 minutes so the bottoms stay crisp.
4. Add the eyes and serve
Dot two small “eyes” in the face gap with mustard or ketchup. For candy eyes, add a tiny dab of 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 technique tweaks make a big difference in looks and crunch.
- Dry before wrapping: Blot sausages with paper towels so bandages stick and bake crisp.
- Thin, even strips: Consistent width bandages yield tidy wraps and even browning.
- Don’t overwrap: Leave gaps so steam escapes; too much dough = dense, underbaked spots.
- Color control: Egg wash deepens color and helps seed toppings adhere; skip for paler mummies.
- Wire-rack rest: A brief cool on a rack keeps bottoms from steaming soft.
Frequently Asked Questions
Can I make these ahead?
Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 2–3 minutes to the cook time. You can also bake earlier in the day and reheat at 325°F for 8–10 minutes to refresh the crispness.
Can I air fry Mummy Sausages?
Absolutely. Air fry at 350°F for 8–10 minutes in a single layer, working in batches. Check early at 7 minutes since models vary.
What if I can’t find cocktail sausages?
Cut standard hot dogs into thirds or use fully cooked breakfast links. Adjust bake time by a minute or two if pieces are thicker.
How do I make them gluten-free or dairy-free?
Use gluten-free crescent dough and confirm your sausages are GF. For dairy-free, skip the cheese and use a dairy-free dough if needed; mustard or ketchup eyes are naturally dairy-free.
