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Crispy Sausage Mummies with Benvolio Organic High Oleic Sunflower Oil

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Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 mummie

Notes

Crispy Sausage Mummies

No Halloween party would be complete without the iconic sausage mummies!
This recipe, loved by both kids and adults for its simplicity and fun appearance, is an absolute must-have.
Our secret to making them irresistible lies not only in wrapping the sausages,
but also in achieving the perfect crispiness and golden color — without making them heavy.
By brushing the pastry with

Benvolio Organic High Oleic Sunflower Oil,
you’ll get a fragrant, light result that will revive even the most demanding palates!

Ingredients

  • 1 roll of rectangular organic puff pastry
  • 8 high-quality sausages (chicken, pork, or vegetarian)
  • 2 tablespoons of Benvolio 1938 Organic High Oleic Sunflower Oil
  • Black olives (pitted) for the eyes
  • Ketchup or mustard for serving

Instructions with Step-by-Step Photos

  1. Preheat the oven to 180°C (fan mode). Unroll the puff pastry on your work surface.
    Step 1: Unroll the puff pastry
  2. Using a pizza cutter or knife, cut the pastry into thin strips, about ½ cm wide.
    Step 2: Cut into strips
  3. Take a sausage and wrap it with 2–3 strips of pastry, leaving a small gap at one end for the “face.”
    A slightly messy wrapping gives a more realistic mummy look.
    Step 3: Wrap the sausages
  4. Place the mummies on a baking tray lined with parchment paper.
    Step 4: Arrange on tray
  5. Generously brush the pastry with Benvolio Organic High Oleic Sunflower Oil.
    This step is essential for a golden, crispy finis
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