I can’t believe how close we are to Halloween! Especially since I haven’t really started on my costume. Then again, I haven’t made plans for any event that needs a costume yet, but one thing at a time.
Starting with these mummified pigs in a blanket. I had so much fun working on these Halloween posts. Generally speaking, you don’t want to find your food a little disturbing, but that is the fun of Halloween! Treats that look like bones, bugs, and blood are all the rage. I was inspired to make this little treat from something I saw on Pinterest (shocking, I know). They are so darn yummy, they didn’t even make it until the end of the photo shoot. I love how the mustard eyes kind of glow.
This was a very easy to put together treat that would surely be a hit at any Halloween party. I mean, who doesn’t like pigs in a blanket? And why make normal pigs in a blanket when you can make these super spooky ones? Serve it up with some tangy ketchup, “blood” sauce, and you’re in the spirit of the holiday!What happened to that one mummy’s head!?
I totally ate it.
Mummified Pigs in a Blanket with Bloody Dipping Sauce
- 1 package breakfast sausage links
- 1 sheet of frozen puff pastry, defrosted
- yellow mustard
- 3/4 cup ketchup
- 1 TB prepared horseradish
Preheat oven to 400. Heat a skillet over medium heat and cook breakfast sausages until browned and cooked through. Set aside to cool.
Roll out your puff pastry dough on a floured surface until it is nice and thin. Should increase in size by about a third. Using a sharp knife, cut 1/4 inch strips of pastry. Wrap the pastry strips around the sausages to create a mummy effect. Leave a small area uncovered for the “face”. Place on a baking sheet. When you have assembled all the mummies, bake for 20 minutes, or until pastry is golden.
While the sausages are cooking in the oven, mix the ketchup and the horseradish for a dipping sauce. Set next to your platter for serving. When the sausages cool, draw on the eyes with the yellow mustard.
Serve, eat, and enjoy! These treats are going to go fast.
Photographs by Jessica Yager
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