Mummy sausage horns for Halloween

Hot dogs are always a hit, but these mummy hot dogs top all the charts at the end of October. Halloween is celebrated here on October 31st, and it invites you to have (un)fun with costumes, scary surprises and creative elements. Halloween is actually an American holiday, but since my childhood it has almost taken over from the Danish Shrove Tuesday. However, most people choose to celebrate both Shrove Tuesday and Halloween. Shrove Tuesday with Shrove Tuesday buns and "kick the cat out of the barrel" and Halloween with spooky costumes and fun treats like these mummy sausage horns. 

TIP: Other great recipes for Halloween are Halloween cake or halloween rum balls.

Halloween sausage bread

The fine mummy sausage horns are really just a classic recipe for sausage bread - just put together a little differently. The basis is the best recipe for sausage horns, but instead of rolling out the dough like a pizza and rolling it around the sausages, long strips of dough are cut. They can easily be wrapped around the sausages, giving the appearance of a mummy, and it is so easy to make that even children can join in. When the nice mummy sausage horns come out of the oven, the final touch is small sugar eyes. This will make it look like an awake mummy is peeking out. You can buy the sugar eyes in Panduro hobby or several places online. 

TIP: Also please serve a pumpkin cake or pumpkin dumplings for your Halloween party.

Soft Halloween sausage horns with whole grains

The sausage horns taste fantastic when they are freshly baked and warm. But they also remain delicious the day after cooking. If you are going to serve them several days after baking, I would recommend freezing the sausage horns so that they can warm up before serving. Just remember to decorate them with sugar eyes when you are going to eat them. The fine mummy sausage horns are baked with a mixture of regular finely sifted and whole wheat flour. This gives the bread a lovely airy, soft texture, while the whole grains are a little more filling. You can easily make the dough without whole wheat flour if you prefer. Here you just need to add a little extra wheat flour. Whole wheat flour absorbs more liquid, so you cannot replace it 1:1 with finely sifted flour.