Recipe courtesy of Molly Yeh

Sausage Mummies

Name: Sausage Mummies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 12 mummies
Ingredients: 1 pound (453 grams) ground chicken; 1 small green apple (165 grams), cored and finely chopped; 1 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon ground sage; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly grated nutmeg; All-purpose flour, for rolling; 1 sheet puff pastry (about 4.3 ounces/120 grams); 1 large egg; Kosher salt; Black sesame seeds, for the eyes; Ketchup and/or maple syrup, for serving

1 Review

Level: Easy
Yield: 12 mummies
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

130

Total Fat

7

Saturated Fat

2

Carbohydrates

8

Dietary Fiber

1

Sugar

2

Protein

8

Cholesterol

48

Sodium

163

Total: 1 hr 45 min (includes freezing time)
Active: 20 min

These are Molly’s slightly scary, mummy versions of pigs in a blanket. She likes to use chicken sausage with tart apples as the filling, but store-bought is fine too, or even hot dogs. The puff pastry on the outside makes them extra buttery and crispy—they’re very yummy mummies. They also remind Molly of that Halloween party game as a kid where you would have to wrap your classmate in toilet paper and the first team to use up all of the toilet paper won, so have fun with these and make them with your kids—they’ll love it.

Ingredients

Sausage:

1 pound (453 grams) ground chicken

1 small green apple (165 grams), cored and finely chopped

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground sage

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

Pastry:

All-purpose flour, for rolling

1 sheet puff pastry (about 4.3 ounces/120 grams)

1 large egg

Kosher salt

Black sesame seeds, for the eyes

Ketchup and/or maple syrup, for serving

Directions

To make the sausage: In a large bowl, combine the ground chicken, apple, salt, garlic powder, onion powder, sage, pepper and nutmeg. Mix well with your hands to combine. Line a baking sheet with parchment paper and form the mixture into twelve 3-inch-long cylinders. Freeze for 1 hour.
Arrange an oven rack in the middle position. Preheat the oven to 400 degrees F. Line a second baking sheet with parchment paper.
To make the pastry: Lightly dust a clean work surface with flour. Roll out the puff pastry to an approximate 12-inch square. (If it gets hard to work with at any point, pop it back in the fridge for a few minutes.)
Use a knife or pizza wheel to cut the pastry into 24 strips that are a scant 1/2 inch thick. Wrap each sausage cylinder in 2 strips of pastry to look like a mummy. Place seam-side down on the prepared baking sheet and press to make sure the strips are stuck to the sausage mixture.
Beat the egg in a small bowl with a pinch of salt and 1 to 2 teaspoons of water. Brush the pastry with the egg wash. Season with salt. Apply 2 sesame seeds onto each pastry-wrapped sausage for eyes. Bake until the pastry is puffed and golden brown and the sausages are cooked through, 23 to 25 minutes. Serve with ketchup and/or maple syrup for dipping.

Show: Girl Meets Farm

Episode: Pumpkin Carving Party