A fun Halloween recipe using sausages and puff pastry to create sausage 'Mummies' for a spooky snack. Taken from our Facebook Live on Halloween Cooking with AGA Demonstrator Naomi Hansell.
12 chipolata sausages
200g puff pastry
An egg yolk, mixed with a little milk or water
Some edible ‘eye’ decorations
Ketchup or chilli sauce to serve
- First cook the sausages by grilling on a baking tray or grill rack above the AGA roasting tray, in the AGA roasting oven on the first (top) set of runners, for 5-10 minutes each side until the sausages are lightly cooked.
- Meanwhile prepare the puff pastry ‘bandages’. Roll out the puff pastry to the thickness of a £1 coin, or unroll if using ready rolled pastry.
- Using a pizza cutter if you have one, or a knife, cut into long thin slices, 30cm long by 5mm wide approximately.
- When the sausages are cooked and cool enough to handle, roll each one in pastry, varying the angle to give a ‘bandaged’ look.
- Place on a baking tray, the AGA Enamelled or Hard Anodised Half Sized Tray is ideal. Line with a piece of Bake-O-Glide if you wish. Brush the pastry with the egg yolk and milk mixture.
- Bake in the AGA roasting oven, on the 3rd set of runners, for 15 minutes or so until the pastry is coloured and cooked.
- Once cooked and cooled a little, put a little ketchup near one end of each mummy and place a pair of edible eye decoration on top. Serve warm.
Cook the sausages in advance and wrap in pastry as needed before cooking.
Cooked sausages can be wrapped in pastry and frozen, then brushed with egg yolk and baked as needed from frozen.
The wrapped mummies can also be cooked in advance and decorated. Store in the fridge for 2-3 days. Reheat in the AGA simmering oven to serve warm.
Cooked mummies can be frozen before adding the ketchup and eyes. Defrost in the simmering oven then decorate and serve.