Halloween recipe for 4 - 8 people, takes only 20 mins; recipe has oil, honey, ketchup, mustard, chipolata and croissant.
Sausage mummy dippers
Course: Halloween
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Oil: oil, for greasing
- Mustard: 2 tsp French's yellow mustard, plus a little extra to decorate
- Honey: 1 tbsp honey
- Chipolata: 12 chipolatas
- Ketchup: 1 tbsp ketchup
- Croissant: tube of 6 ready-to-roll croissant (look in the chiller cabinets near the pastry in the supermarkets)
Directions
- Heat oven to 200C/180C fan/gas 6 and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages.
- Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, then cut into long thin strips - you should get about 16 per rectangle.
- Wind the little croissant strips around the chipolatas, leaving a little gap at one end to make a slit for the eyes. Place on baking trays and bake for 20 mins. Cool a little, then, using the mustard, dot a pair of little yellow eyes on to each mummy. Serve warm with glow-in-the-dark goo (see goes well with, below) and/or your favourite dip.
