Mummy Sausages

Ingredients

• 250 g Whole wheat puff pastry
• 1 tsp Mustard
• 8 Poultry sausages (Poultry bockwurst)
• 16 Peppercorns

Instructions

1. 1.

   Roll out the puff pastry with a rolling pin and cut it into finger-width strips.

2. 2.

   First, cut mummy arms into the sausages on the side. Then cut the sausages at the bottom for the legs. Wrap the puff pastry strips around the sausages, leaving space above for the eyes. Bake in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) for 10–12 minutes.

3. 3.

   Let the sausages cool slightly. Then shape the eyes from two small dots of mustard and the peppercorns as pupils. Serve immediately.