Mummy Sausage Rolls with Honey‑Mustard Dip
Crisp puff‑pastry mummies with spiced sausage filling and olive 'eyes', served with a sticky honey‑mustard dip — ideal for Halloween parties.
These mummy sausage rolls are a ridiculously easy way to add seasonal mischief to your party spread — crisp puff pastry wrapped around juicy, seasoned sausage meat with little olive eyes for maximum creep factor. Make them at the last minute or assemble ahead and bake just before guests arrive; the sticky honey‑mustard dip gives them a grown‑up tang that keeps people coming back for more.
Ingredients
- 8 pork sausages — standard supermarket sausages; you will remove the skins
- 500 g ready-rolled puff pastry
- 1 brown onion — finely grated
- 15 g fresh parsley — finely chopped, a little reserved for garnish
- 20 g plain flour — for dusting
- 1 free-range egg — beaten for egg wash
- 30 g wholegrain mustard
- 15 g runny honey
- 30 g mayonnaise
- 50 g black olives — pitted and sliced for eyes
- 10 ml olive oil
- salt — to taste
- freshly ground black pepper — to taste
Equipment
- baking tray
- pastry brush
- grater
- cooling rack
- food thermometer (optional)
Instructions
Preheat the oven to 200°C fan/220°C conventional. Line a baking tray with baking paper and lightly dust your work surface with plain flour.
Heat the olive oil in a frying pan over a medium heat. Add the finely grated brown onion and a pinch of salt and cook, stirring, until soft and translucent, about 5 minutes. Remove from the heat and leave to cool for 5 minutes.
Meanwhile, slice each pork sausage lengthways and squeeze out the meat into a mixing bowl. Add the cooled onion, chopped fresh parsley, 20 g wholegrain mustard, a good grind of freshly ground black pepper and a little salt. Mix gently until combined — avoid overworking the meat or the rolls can be dense.
Unroll the ready-rolled puff pastry and cut into 8 equal rectangles (approx. 12 x 8 cm). Divide the filling into 8 and shape each portion into a rough finger-length sausage. Place a meat log across the base of each pastry rectangle. Cut thin strips from any leftover pastry or the rectangle edge for wrapping. Brush the top of the pastry with beaten free-range egg, then loosely wrap the strips across each sausage to create 'mummy' bandages, leaving small gaps for eyes. Press two slices of black olive into each mummy where the eyes should be and brush the entire pastry lightly with the remaining egg wash.
Arrange the mummies on the prepared baking tray with space between them. Bake in the preheated oven for 20–25 minutes until the pastry is puffed and deep golden and the sausage meat is cooked through.
While the mummies bake, make the dip: whisk together the remaining wholegrain mustard, runny honey and mayonnaise in a small bowl until smooth. Taste and adjust: add a little more mustard for heat or more honey for sweetness.
Remove the mummies from the oven and transfer to a cooling rack for 5 minutes. Scatter with the reserved fresh parsley and serve warm with the honey‑mustard dip.
Tips
- If you prefer quicker assembly, buy sausagemeat instead of sausages — it saves the step of removing skins.
- Keep the pastry cool while you work: if it gets warm it becomes fiddly to handle. Return to the fridge for 10 minutes if needed.
- For perfectly even mummies, weigh the filling into eight portions (about 60 g each) before shaping.
- To freeze: assemble unbaked mummies on a tray, freeze until firm, then bag. Bake from frozen adding 5–8 minutes to the cooking time.
- If the pastry browns too quickly, cover loosely with foil for the last 5 minutes of baking.
Substitutions
pork sausages → pork sausagemeat, same weight (stays-close)
Stays closeready-rolled puff pastry → shop-bought rough puff or puff pastry made from block pastry; homemade puff will work but is more time-consuming (noticeably-different)
Noticeably differentpork sausages → vegetarian sausages or seasoned mashed chickpeas for a veggie version (noticeably-different)
Noticeably different
Nutrition
Per serving · estimated
- 570
- Calories
- 12 g
- Protein
- 33 g
- Carbs
- 43 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 520 mg
- Sodium
FAQ
Can I make these ahead of time?
Yes — assemble and refrigerate for up to 24 hours, or freeze unbaked on a tray then transfer to bags. Bake from chilled (add 3–5 minutes) or from frozen (add 5–8 minutes).
How do I know the sausagemeat is cooked?
Cut into one mummy: the meat should be piping hot and juices clear. A food thermometer should read 75°C in the thickest part.
My pastry went soggy — what went wrong?
Likely the filling was too wet or the pastry was handled warm. Use cooled, well-drained cooked onion and work with chilled pastry to avoid sogginess.
Can I make the dip ahead?
Yes — the honey‑mustard dip keeps in the fridge for up to 3 days in an airtight container. Stir before serving.
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