Alright, so let me tell you about the time I first decided to make Halloween Sausage. It was one of those chilly October nights where the wind sounds like it’s up to no good, and my nephew, all of seven years old, asked for something “creepy but delicious” for his friends. I had no clue what that meant, but, you know, inspiration strikes at the weirdest moments. Fast-forward to my kitchen looking like a cross between a sausage factory and a mad scientist’s lab, and the very first batch of these spooky sausages won over a crowd of giggling kids (and, honestly, the adults too—my sister ate like five). If you’re wanting something fun, a little silly, and surprisingly tasty for your own Halloween get together, you’re in the right place. I promise you, it’s easier than it looks, and if you end up with food coloring on your face, well, join the club!
Why I Keep Coming Back to These Sausages
I make this every single year, no joke. My family just expects it at this point—if there aren’t spooky sausages, it’s not really Halloween, apparently. What I love is they’re literally a blank canvas; you can go wild with food coloring (or not), and decorating the sausages like mummies or monsters is honestly more fun than carving pumpkins. The kids love helping, although if you let them, prepare for a kitchen disaster zone. And the best bit? These sausages come together quick, so when I’ve left party prep to the last minute (which, ahem, is most years) I can still pull off something that gets a wow. For real, I’ve tried making them the night before, and they taste just as good—maybe better, but that's probably just because I’m less frazzled the next day.
What You’ll Need (and What You Can Swap)
- 12 sausages (I go for good old pork, but chicken or veggie work—I've even used those plant-based ones and nobody noticed)
- 1 sheet puff pastry, thawed (sometimes I use crescent roll dough if I'm feeling lazy; honestly, store brand is fine)
- 1 egg, beaten (or a splash of milk if there's an egg shortage, which weirdly happens more than you'd think)
- Mustard or ketchup (for drawing faces—my nephew swears by Sriracha, but that's a wild choice for little ones!)
- Black sesame seeds or sliced olives for eyes (my grandma insisted on raisins, but I just can't get on board with that texture)
- Optional: food coloring, cheese slices, or even a bit of honey for a touch of sweetness
How I Actually Make Halloween Sausage (With My Own Quirks)
- Preheat your oven to 200°C (about 400°F). Give it a good ten minutes—don’t rush this, or your pastry turns sad. Trust me, learnt that the hard way.
- Unroll the puff pastry and, using a sharp knife or even kitchen scissors (if they’re not missing in action, as mine often are), slice into long thin strips—think “mummy bandages” or “monster wraps.” No need to be too fussy, a bit of unevenness actually makes them look more authentic (or that’s what I tell myself).
- Wrap each sausage with the pastry strips, leaving a little gap for the ‘face’. If some bits poke out, just tuck them in or, honestly, leave them out for that raggedy look.
- Brush with beaten egg (or milk), but don’t drown them—just enough so they get nice and golden.
- Bake for about 20-25 minutes. This is where I usually stand by the oven, peeking in like a nosy neighbor, because overbaked pastry is a tragedy.
- Let them cool just a bit. Then comes the fun part: use mustard, ketchup, or sriracha to draw faces. Stick on eyes (olives, sesame seeds, whatever you’ve got—just not raisins, unless you really like them). I usually sneak a bite at this point because someone has to test the first one, right?
Notes That Only Come From Real Kitchen Mishaps
- If you forget to thaw the pastry, stick it on the radiator for a bit (yep, I’ve done that in a hurry, and it works). Just don’t let it get too warm or it turns mushy.
- I tried using sweet pastry once—big mistake. Tasted weird, kind of like Halloween dessert gone wrong.
- Don’t worry if your sausage mummies look a bit lumpy. By the time the faces are on, they’re adorable in a Frankenstein’s monster sort of way.
Variations I’ve Tried—And One That Was a Total Flop
- Swapped puff pastry for croissant dough. Turned out sort of fluffy, but I think I prefer the crisp.
- Added a thin slice of cheddar under the pastry—melts into gooey goodness. Didn’t work as well with blue cheese though. Too strong, if you ask me!
- Tried veggie sausages for my mate who’s veggie. Actually, I find it works better if you brush them with a tiny bit of oil first, so the pastry sticks.
- Once, I colored the pastry green with spinach juice. Looked cool, but tasted kind of...earthy? Wouldn’t do it again, not gonna lie.
What If You Don’t Have the Right Tools?
If you don’t have a pastry brush, just use your fingers or a bit of kitchen paper. I’ve even used the back of a spoon in a pinch. Same for a baking tray—line whatever oven-proof thing you’ve got, even a roasting tin works (speaking form experience here).
How Long Do They Keep? (But Honestly...)
I’d say these keep in an airtight box in the fridge for up to 2 days. You can reheat them in the oven for about 10 minutes at 180°C, but, to be honest, in my house they never last more than a day—suddenly everyone’s a sausage fan!
How I Like to Serve 'Em
We usually pile them on a big wooden board with some dips around (ketchup, mustard, a little BBQ sauce if I’ve got any left over). Sometimes I put them in little paper coffins—just folded up black card, nothing fancy. It’s become a bit of a tradition, actually.
Pro Tips (Learned the Hard Way)
- Don’t skip the cooling before you decorate, or the faces run everywhere and you end up with zombie sausages. Unless that’s the vibe you’re going for?
- I once tried rushing the pastry thawing and ended up with a sticky mess stuck to everything. Never again. Five extra minutes saves your sanity.
- Use kitchen scissors for cutting pastry if you have them—they’re easier than knives for this, but if you don't, a pizza cutter works just as well.
Questions I Actually Get Asked (Or Overheard at Parties)
- Can I make these ahead?
- Yup, just bake and cool, then cover. Warm 'em up in the oven—don’t use the microwave, it makes the pastry go sad and floppy (not in a good way).
- What sausages work best?
- Honestly, whatever’s in your fridge. I had leftover bratwurst once and they were just fine. Even veggie or chicken sausages work if that's your jam.
- Do I have to use food coloring?
- Nope! But it’s fun if you want neon mummies. I use gel colors like Wilton; powder dyes work, too. Or skip it, they’re still cute.
- Any dip recommendations?
- Honestly, anything goes. My go-to is homemade BBQ sauce (that recipe’s a cracker), but ranch or even sweet chili works. Kids seem to dip in whatever’s closest!
Oh, quick digression—last year, my cousin brought a massive bowl of jelly worms to the same party and, for whatever reason, the kids dunked their sausages in those instead of the dips. Chaos. Don’t recommend, but hey, Halloween is all about the unexpected, right?