Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Sausage mummy dippers

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
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 148
  • Carbohydrates 10
  • Saturated Fat 4
  • Sugar 4
  • Protein 6
  • Fat 9
  • Fibre 0
  • Salt 0.8

Nutrition per serving

  • Calories 148
  • Carbohydrates 10
  • Saturated Fat 4
  • Sugar 4
  • Protein 6
  • Fat 9
  • Fibre 0
  • Salt 0.8

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.

Suggested recipes from this collection...