Finnebrogue Yummy Sausage Mummies
Oil, for greasing
1 tbsp honey
1 tbsp ketchup
2 free range eggs
2 tsp French’s yellow mustard, with a little bit extra in a small bowl for decorating
6 Finnebrogue Artisan Pork Sausages
1 tube of ready–to–roll puff pastry
Heat oven to 200C/180C fan/gas 6 and brush 1 baking tray with a little oil. Then mix the honey, ketchup and mustard together in a bowl, then brush over the Finnebrogue Artisan Pork sausages.
Unroll the sheet of puff pastry and slice into thin strips measuring approximately 1cm in length.
Wind the long puff pastry strips around the Finnebrogue Artisan Pork Sausages, leaving a little gap at one end to make a slit for the eyes.
Crack 2 eggs into a separate bowl and beat, then brush over each sausage mummy.
Place on baking tray and bake for 25–30 mins. Ensure sausages are thoroughly cooked through and cool on the tray for a while and then using a cocktail stick and mustard, dot a pair of tiny yellow eyes on to each mummy and serve alongside your favourite dip.