The spookiest night of the year is just around the corner, and to celebrate it as a family, we suggest this fun, simple recipe to make with the little ones.
You can use either puff pastry or pizza dough to make these mummy sausages. For the decorations, we chose small candy eyes, attaching them to the mummies with a dab of Bio d’Atenea Organic Ketchup. There is nothing better to serve alongside these mummy sausages than a bit of ketchup; its intense red color is perfect for such spooky recipes.
Ingredients
- 2 paquetes Frankfurter sausages
- 2 láminas puff pastry or pizza
- caramel-colored eyes
- 1 egg
Sauce used
- Bio d'Atenea Ketchup
Instructions
- We preheat the oven to 180°C.
- Cut the puff pastry or pizza dough into long strips approximately 1 cm wide, and carefully wrap them around the sausages, leaving a small gap for the face.
- Place the mummies on an oven-safe tray lined with parchment paper, and brush them with the beaten egg.
- Bake for 10–12 minutes at 180°C, and once the mummies are nicely golden brown, remove them from the oven and let them cool.
- Using a little bit of Ketchup, stick the candy eyes onto the space we left open. Serve the mummy sausages with ketchup in a bowl for dipping.