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Mummy Sausages

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Mummy Sausages


15 mins (+ cooling time)


35 mins





Mummy Sausages


  • 500g pkt Coles Angus Beef
  • Chipolata Sausages
  • 1 sheet frozen reduced-fat puff pastry, just thawed
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 slice tasty cheddar
  • 1 Coles Smoke Flavoured Cheese Slice
  • Chocolate writing icing, to decorate
  • Tomato sauce, to serve


  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Preheat a grill on medium. Line another baking tray with foil. Place the sausages on the foil-lined tray. Cook under the grill, turning occasionally, for 5-7 mins or until golden brown and just cooked through. Set aside to cool.
  3. Place the pastry on a clean work surface. Cut into 5mm-thick strips. Wrap 5-6 pastry strips around each sausage. Place on the lined tray. Lightly brush with egg. Bake for 20-25 mins or until pastry is golden. Cool slightly.
  4. Use 1cm and 5mm round cutters to cut discs from the cheese slices.
  5. Use a little tomato sauce to attach cheese discs to each sausage wrap to make eyes. Decorate with writing icing. Serve warm or at room temperature with the tomato sauce