Sausage Mummies

PREPARATION

• 1
  Unroll the puff pastry and cut it lengthwise into strips about 1 cm wide. Wrap the sausages with the puff pastry strips. You will need 2-3 puff pastry strips per sausage. Leave 0.5 cm space on the top third of the sausages for the mummies' eyes.
• 2
  Place the wrapped sausages on a baking sheet lined with parchment paper, ensuring there is enough space between them so they don't stick together while baking.
• 3
  Beat the egg in a bowl.
• 4
  Brush the sausage mummies with the beaten egg and bake them in an oven preheated to 200°C. Bake them until the puff pastry turns golden brown, which will take approximately 10 minutes.
• 5
  Once baked, let them cool, then add the eyes. Use the handle of a spoon or a toothpick to take some cream cheese and place 2 dots in the space left on the sausage. Place 1 whole black peppercorn on each dot.
• 6
  Put ketchup in a small bowl, then draw a spiderweb pattern on it using the handle of a spoon or a toothpick dipped in mustard, re-dipping in mustard as needed.