Ever since I started making these mummy hot dogs, I’ve realized they’re more than just a fun Halloween snack—they’re a messy, joyful chaos in the kitchen that somehow turns into a perfect little bite every time. I love how the crispy, golden pastry wraps around the smoky sausage, giving you that satisfying crunch with every bite. It’s the kind of dish that sparks smiles, even among the most reluctant eaters, because it’s just so damn fun to make.
What truly keeps me coming back to this recipe is the way it lets me get a little creative with the “mummy bandages”—the flaky pastry strips—while still feeling like I’m throwing together something festive and slightly gross. It’s an easy win for any Halloween party, especially when you’re racing against the clock or just want to surprise your kids with something a little spooky. Plus, it smells like buttery pastry and sizzling sausages—those simple comforts that make the season special.
Why I Love These Mummy Hot Dogs—Beyond the Spook Factor
- I get to channel my inner kid while feeling proud of how adorable and delicious these turn out.
- They remind me of childhood Halloweens, but with a grown-up twist—crisp, savory, and a little messy.
- Seeing everyone’s face light up when they realize it’s just hot dogs in disguise never gets old.
- They’re chaos on a plate, but I love the challenge of wrapping and shaping without everything falling apart.
Ingredient Breakdown: What’s Really Going Into These Creepy Delights
- Sausages: I prefer good-quality all-beef or turkey sausages; they hold flavor and cook evenly. Swap for veggie sausages if needed, but they’ll be softer and less smoky.
- Puff Pastry: Butter-rich, flaky, and golden when baked. If unavailable, use crescent roll dough for a softer, less crispy finish.
- Egg Wash: Just beaten egg brushed over the pastry for that shiny, golden top—skip if vegan or watching calories.
- Olive Eyes & Details: Black olives make perfect creepy eyes, but small peppercorns or cherry tomatoes work too for a splash of color.
- Seasonings & Extras: A pinch of garlic powder or smoked paprika on the pastry adds smoky depth—don’t skip the seasoning.
Step-by-Step: Wrapping and Baking Your Halloween Mummy Hot Dogs
Equipment & Tools
- Knife & Cutting Board: for slicing pastry into strips and prepping olives.
- Pastry Brush: to evenly coat with egg wash for that glossy finish.
- Baking Sheet & Parchment Paper: keeps things tidy and prevents sticking.
- Meat Thermometer: optional, but useful to ensure sausages hit safe temp.
Steps
- Preheat your oven to 200°C (400°F). Line your baking sheet with parchment paper.
- Cook sausages until just browned and slightly smoky—about 5-7 minutes in a skillet over medium heat. Let cool slightly.
- Cut the puff pastry into long, thin strips—about 1/4 inch wide. Keep covered to prevent drying out.
- Wrap each sausage with pastry strips, overlapping slightly, leaving a small gap at one end for the “face.”
- Brush the pastry with beaten egg and sprinkle with a pinch of seasoning if you like.
- Place the wrapped sausages on the baking sheet, seam side down. Bake for 15-20 minutes until golden and crisp.
- While baking, prep olive eyes by slicing or halving small black olives.
- Once out of the oven, add olive eyes and any extra “wrappings” to look like bandages.
Resting & Finishing
Let the hot dogs rest for 2-3 minutes after baking. They’re hot and crispy, so cooling slightly helps them firm up and makes handling easier. Serve immediately for maximum crunch and visual impact.
Checkpoints & How to Know It’s Done
- The pastry is deeply golden and crisp all over.
- The sausages are hot and have a slight jiggle in the center when gently shaken.
- Olive eyes are securely attached and look creepy enough for Halloween.
Mistakes and Fixes—What Not to Do (And What to Do Instead)
- FORGOT to preheat the oven? Turn it on immediately and give the pastry a quick brush with egg to enhance browning.
- DUMPED too much egg wash? Dab excess off with a paper towel before baking to avoid soggy patches.
- OVER-TORCHED the pastry? Cover with foil and lower the oven temp to 180°C (356°F), then continue baking.
- SAUSAGE cooled too much? Reheat briefly in the microwave before wrapping—hot sausages help pastry stick better.
Quick Kitchen Fixes for Halloween Hot Dog Disasters
- When pastry cracks, patch with a tiny dab of egg wash and press gently to seal.
- When olives roll off, use a dab of mayo or cream cheese as glue before placing them.
- Splash a little milk or water on the pastry if it’s too dry and crumbly before baking.
- When pastry sticks to the parchment, gently slide a spatula underneath to lift without tearing.
- If the pastry is browning unevenly, rotate the baking sheet halfway through baking for even color.
Mummy Hot Dogs
Mummy hot dogs are a fun and spooky appetizer made by wrapping smoky sausages in flaky puff pastry strips, creating a bandage-like appearance. Baked until golden and crispy, they resemble tiny mummies with creepy olive eyes, offering a satisfying crunch and savory flavor perfect for Halloween parties. The dish combines simple ingredients with playful presentation for a delightful, mess-loving treat.
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Cook the sausages in a skillet over medium heat for about 5-7 minutes until they develop a slight smoky sear and are just browned. Let them cool slightly so they’re easy to handle.
- Unroll the puff pastry and cut it into long, thin strips about 1/4 inch wide. Keep the strips covered with a damp towel to prevent drying out.
- Wrap each sausage with the pastry strips, overlapping slightly to mimic bandages, leaving one small gap at the top for the 'face'.
- Brush each wrapped sausage with the beaten egg using a pastry brush, then sprinkle lightly with seasoning if desired for extra flavor.
- Place the wrapped sausages seam side down on the prepared baking sheet, spacing them evenly.
- Bake in the oven for 15-20 minutes until the pastry is deep golden and crispy.
- While baking, prepare the olive eyes by slicing or halving small black olives.
- Once out of the oven, carefully add the olive eyes to the 'face' area of each mummy using a small dab of egg wash or mayo as glue.
- Allow the hot dogs to rest for 2-3 minutes to firm up and make them easier to handle.
- Serve immediately, enjoying the crispy pastry, smoky sausage, and spooky eyes—perfect for a fun Halloween snack.
Notes
For extra creepiness, add small strips of cheese or more olives around the 'bandages.' Use crescent roll dough as a softer alternative to puff pastry if preferred.
Hi, I’m Emily Carter, the founder of Absolute Chaos Mode. Born and raised in Portland, Oregon, I grew up in a household where dinner was equal parts delicious and unpredictable
