I chose to make them with pork chipolata sausages as I like them, but you can use beef. I also went with chevapi as I had seen meatball mummies, but I didn't want to make meatballs, chevapi was easier. Both were delicious and simple.
24 chipolata sausages or chevapi
2-3 sheets puff pastry
American mustard, to decorate
Tomato Sauce, to serve
Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.
Using a small sharp knife, cut the pastry into 1/2cm strips. Wrap 2-3 pastry strips around each sausage to resemble bandages, leaving a little gap at one end for the face. Place on the lined tray. Repeat with the remaining sausages.
Bake in preheated oven, swapping trays halfway through cooking, for about 25-30 minutes or until golden brown and puffed. Remove from oven and set aside to cool slightly.
Use American mustard to decorate the mummies with eyes. Place on a serving platter, serve with mustard and tomato sauce.
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