Baked Mummy Hot Dogs for Halloween

Mummy Hot Dogs are original and "scary" savory appetizers , ideal as an appetizer or finger food for a Halloween brunch or party. They can be made in just a few minutes by wrapping the sausages in strips of puff pastry and then baking them in the oven: simple and quick, they are also very popular with children, who you can involve in the preparation.

What Are Mummy Hot Dogs?

The “mummy hot dog” snack, is a playful twist on the classic pigs in a blanket, a dish with roots in various cultures. Traditionally, pigs in a blanket consist of small sausages wrapped in pastry dough and baked until golden. The concept likely originated in Europe—particularly in the UK where a similar dish has been popular since the 17th century—but has become a beloved appetizer worldwide, often taking on regional adaptations. The Halloween “mummy” version is a modern variation designed to bring festive flair to the table, especially popular at kids’ parties or themed events.

The “mummy” effect is achieved by wrapping strips of puff pastry around the sausages, leaving small gaps for “eyes,” usually made of tiny dollops of mustard or bits of olives. Variations can include using different types of dough, like croissant or pizza dough, or swapping the sausage for a vegetarian option, such as veggie dogs or even cheese sticks for a non-meat alternative.

Fun fact: the tradition of wrapping food in dough goes back centuries, serving as a practical way to cook and preserve food.

Pro Tips for The Best Mummy Hot Dogs

• Ensure your puff pastry or dough is chilled before wrapping; it helps achieve a flaky, golden texture when baked.
• Slice the dough into even, thin strips to create a neat, mummy-like wrap around the sausages. When wrapping, leave small spaces for the “eyes” to create the full mummy effect. Place them strategically so they’re visible after baking.
• Before baking, brush the wrapped sausages with an egg wash for a shiny, golden finish.
• For a clean look, add the “eyes” (mustard dots, olives, etc.) after the sausages have cooled slightly. This prevents them from smearing or melting in the oven.
• Mummy sausages are best enjoyed warm, right after baking, when the dough is at its crispiest.

Can I Make These Smaller?

Absolutely, you can use even smaller sausages to make mummy sausages, and it’s a great idea for bite-sized treats! Mini sausages or cocktail franks work perfectly for this recipe, giving you adorable, snack-sized mummies that are great for parties or finger foods. Just be sure to adjust the dough strips to match the smaller size, wrapping them snugly but leaving enough space for those all-important “eyes.” You might need to keep an eye on the baking time, too—smaller sausages cook faster, so they’ll need a bit less time in the oven to reach that perfect golden, crispy texture.

What's The Best Type of Dough to Use For These Mummies?

The best type of dough for mummy hot dogs is puff pastry. It creates a light, flaky, and crispy texture that complements the sausage perfectly. If you prefer a softer, bread-like wrap, crescent roll dough or pizza dough also work well, offering a slightly chewier bite.

Can I Make Them in An Air Fryer Instead?

Yes, you can! Set the air fryer to 350°F (175°C) and cook for about 6-8 minutes or until the dough is golden and crispy. It’s a quicker option than the oven and still delivers a flaky, delicious result. Just be sure to check them frequently, as air fryers can cook faster and more unevenly than traditional ovens.

What Can I Add to These Mummies to Enrich Them?

To enrich mummy hot dogs, you can add cheese by wrapping a small slice of cheddar or mozzarella around the sausage before wrapping with dough. You can also spread a thin layer of mustard or ketchup directly on the sausage for extra flavor. For a more gourmet twist, try adding a strip of bacon or a touch of sautéed onions for a smoky, savory upgrade.

What Can I Use to Make The Eyes?

To simulate the eyes of the mummies you can use peppercorns, as in our case, poppy seeds or a sauce such as mayonnaise or mustard.

What Can I Serve Them With?

Mummy hot dogs pair perfectly with a variety of dips like ketchup, mustard, or cheese sauce for a classic combo. You can also serve them alongside fries for a more complete meal. For a festive touch, consider a spooky-themed dip like a blood-red marinara or a “slimy” guacamole to match the Halloween vibe!

Can I Make These Mummy Hot Dogs in Advance?

Yes, mummy hot dogs can be made in advance. Assemble them and store them unbaked in the fridge for up to a day. When ready to serve, pop them in the oven or air fryer for a fresh, crispy finish. Alternatively, bake them ahead and reheat briefly before serving, though they’re best when freshly baked for maximum crispiness.

Do They Freeze Well?

They do! Assemble them without baking, then freeze on a tray until solid before transferring to a freezer bag. When you’re ready to cook, bake them straight from frozen at 375°F (190°C) for 15-18 minutes. They’ll come out crispy and delicious, making them a convenient make-ahead option for parties or snacks.

How to Store Mummy Hot Dogs

To store leftover mummy hot dogs, place them in an airtight container and refrigerate for up to 3 days. Reheat them in the oven or air fryer at 350°F (175°C) for a few minutes to restore their crispiness. Avoid microwaving, as it can make the dough soggy instead of flaky.

How to Make Mummy Hot Dogs

Start preparing the mummy sausages by gently unrolling the rectangular puff pastry roll, which must be at room temperature.

Place the pastry so that the long side is facing you and, using a pastry cutter, cut out horizontal strips about 1cm wide.

Then start rolling the strips of puff pastry onto the sausages, leaving an empty space where you will place the eyes.

If necessary, join more strips to cover the sausages entirely.

At this point create the eyes of the mummies by placing the black peppercorns in the space without "bandages". Apply light pressure to ensure they don't come off during cooking.

Place the sausages on a baking sheet lined with baking paper, well spaced apart. Brush them with a mixture of egg and milk and bake at 360°F (180°C) in a preheated static oven, for about 25-30 minutes or until they appear golden brown. Let them cool slightly, once they are out of the oven.

Enjoy!