Hey y'all! If you're looking to add a ghoulishly delicious touch to your next party, this Halloween Sausage recipe is just what you need. Juicy sausages wrapped in flaky pastry and adorned with creepy-cool features, these treats are as fun to make as they are to eat—perfect for Halloween gatherings, kids' parties, or anytime you want to spook up your snack table. Let's get cooking!
Why You'll Love This Halloween Sausage
- Festive and fun, guaranteed to bring smiles (and maybe a few scares!) to your guests.
- Quick and easy—ready in less than 40 minutes, with minimal fuss.
- Perfect for parties, potlucks, or a themed family dinner.
- Customizable with your favorite sausage and pastry choices.
- Kid-friendly and interactive—let little helpers add the spooky decorations!
Halloween Sausage Ingredients
- 8 beef or pork sausages (about 12 oz total)
- 1 sheet frozen puff pastry, thawed (about 8-9 oz)
- 1 large egg, beaten
- 2 tablespoons milk
- 16 edible candy eyes (or small dots of mustard/ketchup for eyes)
- 2 tablespoons ketchup or mustard (for decoration)
- Optional: sesame seeds or poppy seeds for extra flavor
How to Make Halloween Sausage: Step-by-Step Directions
Step 1: Prep Sausages and Puff Pastry
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat sausages dry with a paper towel. Roll out the puff pastry sheet on a lightly floured surface and cut into 8 even strips.
Step 2: Wrap the Sausages
Wrap each sausage with a strip of puff pastry, leaving a small gap near one end for the "face." Wind the pastry around in a spiral, gently pressing the seam to seal. Place wrapped sausages seam side down on prepared baking sheet.
Step 3: Brush and Decorate
Whisk the egg and milk together. Brush the pastry with the egg wash for a golden, glossy finish. If desired, sprinkle with sesame or poppy seeds.
Step 4: Bake the Halloween Sausage
Bake in preheated oven for 22-25 minutes, until pastry is puffed and deep golden brown, and sausages are cooked through (internal temp should reach 160°F/71°C for pork/beef). Remove from oven and cool slightly.
Step 5: Add Spooky Faces
Once slightly cool, use a dab of ketchup or mustard to "stick" candy eyes onto each sausage. Draw mouths or scars with more ketchup or mustard for extra spookiness!
Halloween Sausage Recipe Notes
- For even browning, rotate the baking sheet halfway through cooking.
- Try plant-based sausages for a vegetarian twist—check out Beyond Meat for options.
- If you don’t have candy eyes, use small dots of cream cheese or mustard instead.
Halloween Sausage Variations
- Mummy Sausages: Use crescent dough and wrap thin strips around mini sausages for a classic mummy look.
- Spicy Halloween Sausage: Add a slice of jalapeño under the pastry for extra heat.
- Cheesy Sausage: Place a strip of cheddar under the pastry before wrapping.
Equipment Needed for Halloween Sausage
- Baking sheet
- Parchment paper
- Small brush for egg wash
- Sharp knife or pizza cutter
Halloween Sausage Storage Instructions
Store cooled Halloween Sausages in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes for best texture. Avoid microwaving, as pastry may get soggy.
Serving & Pairing Ideas for Halloween Sausage
- Serve with spooky dips like "bloody" ketchup or mustard "slime."
- Pair with a simple green salad or Halloween-themed vegetable tray.
- Great alongside mashed potatoes or roasted sweet potatoes for a hearty meal.
Halloween Sausage Pro Tips
- Thaw puff pastry in the fridge overnight for the flakiest results—learn more about handling puff pastry at King Arthur Baking.
- Don't overfill with sausage or add-ins—too much can cause the pastry to burst during baking.
- Let the baked sausages rest a few minutes before adding decorations, so the eyes don’t slide off!
FAQ: Halloween Sausage
- Can I make Halloween Sausage ahead of time?
- Yes, assemble up to 1 day ahead and refrigerate. Bake just before serving for the crispiest result.
- Can I freeze Halloween Sausage?
- Absolutely! Freeze baked sausages for up to 2 months. Reheat in the oven without thawing until warmed through.
- What sausages work best?
- Any fully cooked pork, beef, chicken, or plant-based sausage works great. Adjust baking time if using raw sausage links.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 8 Halloween Sausages
Ingredients
- 6 pork sausages
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon sesame seeds
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 12 black peppercorns (for eyes)
- 1 tablespoon olive oil
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Heat olive oil in a skillet over medium heat. Cook the sausages for 5-7 minutes until lightly browned. Remove and let cool slightly.
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3Cut the puff pastry into thin strips. Wrap each sausage with pastry strips, leaving small gaps for the 'mummy' effect.
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4Brush the wrapped sausages with beaten egg and sprinkle with sesame seeds. Place two peppercorns on each sausage to create 'eyes.'
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5Arrange the sausages on the prepared baking sheet and bake for 15-18 minutes, or until the pastry is golden and crisp.
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6Serve warm with ketchup and mustard for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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