Scary ‘Mummy’ Sausage Rolls

Heat the oil in a large frying pan over a low heat and gently fry the sausages or chipolatas for about 8 minutes, turning often, until lightly browned all over.

Transfer to a plate and leave for about 20 minutes until cool. After this time, preheat the oven to 220°C, (fan 200°C), Gas Mark 7. Unroll the ready rolled pastry, leaving it sitting on its plastic wrapping. The pastry should be about 38cm long and 23cm wide (or trim with a knife or roll to this size with a rolling pin if not far off ). Using a long knife or pastry cutter, cut out 38 x 1cm wide strips across the width (so they will be about 23cm long).

Now, simply wrap the strips around the cooled sausages or chipolatas like mummies’ bandages, leaving a gap near one end for the mummies’ eyes to go on later. Use three strips per sausage or two and a half strips per chipolata. There will be the odd bit left over, but just add them onto a sausage or chipolata to use them up. Don’t worry if the pastry strips stretch or break as you wrap, just patch it up and keep wrapping. The mummies are best looking rustic anyhow.

Place them down on a baking tray as you go, eye side up. If at any time you find the pastry is getting too soft , then pop it in the fridge for 10 minutes or until firmed up.

Once all wrapped, brush the pastry with the beaten egg. Place them in the oven to cook for about 20 minutes or until the pastry is golden brown and the sausages are fully cooked through.

Transfer to a serving platter. Using the end of a teaspoon, place two dots of mustard on the exposed sausage of each one to create eyes. Serve at once with the remaining mustard for dipping.