Sausage mummy dippers
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Sausage mummy dippers

By Cassie Best

Contains pork – recipe is for non-Muslims only

Cut croissant dough into strips and roll around chipolatas for these spooky bandaged mummies. Serve with your favourite dip.

  • Prep:15 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 148
  • fat 9g
  • saturates 4g
  • carbs 10g
  • sugars 4g
  • fibre 0g
  • protein 6g
  • salt 0.8g

Ingredients

  • oil, for greasing
  • 1 tbsp honey
  • 1 tbsp ketchup
  • 2 tsp French's yellow mustard, plus a little extra to decorate
  • 12 chipolatas
  • tube of 6 ready-to-roll croissant (look in the chiller cabinets near the pastry in the supermarkets)

Method

  1. Heat oven to 200C/180C fan/gas 6 and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages.

  2. Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, then cut into long thin strips – you should get about 16 per rectangle.

  3. Wind the little croissant strips around the chipolatas, leaving a little gap at one end to make a slit for the eyes. Place on baking trays and bake for 20 mins. Cool a little, then, using the mustard, dot a pair of little yellow eyes on to each mummy. Serve warm with glow-in-the-dark goo (see goes well with, below) and/or your favourite dip.

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