Spooky Halloween sausage rolls. Delicious, easy & ready in 30 minutes! Perfect savoury Halloween snack for parties, lunch & festive baking fun!
Spooky Halloween Sausage Rolls
If you’re looking for a quick and easy Halloween recipe that’s both spooky and delicious, these Halloween sausage rolls are the perfect savoury bake! Ready in under 30 minutes, these golden, flaky puff pastry sausage rolls are fun to make and will be loved by both kids and adults alike. Whether you’re hosting a Halloween party, need festive lunch snacks, or want a fun family baking activity, then you need to bake these spooky sausage rolls this spooky season!
For this recipe, I used my Morphy Richards square baking tin from their incredible bakeware set, as these little mini sausage rolls fit perfectly! If you want your sausage rolls to turn out just as perfect, you can grab the Morphy Richards baking set here (Use code BITEOFBAKES to get 20% off!). It’s one of my baking must-haves!
Puff Pastry
I can’t lie, for this Halloween sausage rolls recipe, I use ready-rolled puff pastry from Jus-Rol. It’s perfectly flaky, buttery, and golden every time, making it my absolute favourite pastry for sausage rolls. I’ve tried making homemade puff pastry before (twice, to be exact), but let’s just say it didn’t go well, so me and homemade puff pastry are not friends anymore!
However, if you’re a homemade puff pastry queen (or king), feel free to make your own, you’ll still get deliciously crispy, golden results. Using ready-made puff pastry just makes these easy Halloween sausage rolls even quicker and more foolproof, perfect for Beginner bakers!
Why You’ll Love These Halloween Sausage Rolls
- Ready in 30 minutes– Super quick, easy, and no fancy ingredients or equipment needed.
- Perfect for Halloween parties– Spooky, cute, and ideal for both kids and adults alike.
- Kid-friendly– Fun to make with little ones; they’ll love decorating the “mummies”!
- Great for lunchboxes or snacks– These sausage rolls taste amazing hot or cold.
- Vegan or vegetarian options– You can easily use vegan sausages or veggie mince.
Ingredients You’ll Need
- Ready-rolled puff pastry– For that flaky, golden crust (store-bought works perfectly).
- Sausage meat or sausages– Pork, chicken, or vegetarian. Your choice!
- Egg or milk wash– To help your pastry turn beautifully golden brown. (Use dairy free milk if you go for vegan sausage rolls!)
- Candy eyes or edible eyes– For the spooky mummy effect.
- Ketchup or BBQ sauce– Optional, but perfect for dipping!
How to Make Halloween Sausage Rolls
- Preheat your oven to 220°C (Gas mark 7).
- Prepare your baking tin by lining it with baking paper, I used my Morphy Richards square baking tin for the perfect crispy base.
- Roll out the puff pastry sheet, and cut into two long lengths (one cut down the middle).
- Spread half of the mixture along one of the long pieces of pastry, in a long sausage shape, about 1cm in from one of the edges.
- Repeat this with the other half of the sausagemeat and pastry.
- Fold the pastry over, covering the sausage meat with the pastry and and sealing with some beaten egg.
- Once sealed, cut each strip of sausage roll into 12 pieces.
- Place each sausage roll onto the lined trays, with the sealed bit of pastry on the bottom.
- Wrap with thin strips of pastry to create mummy bandages, leaving small gaps for the eyes.
- Brush with egg or milk wash for that golden glow.
- Bake for 20–25 minutes until puffed and golden.
- Add edible eyes once cooled slightly for the full spooky effect.
Tips & Tricks
- Use cold pastry to make wrapping easier and prevent sticking to the surfaces.
- If making vegetarian or vegan, swap the sausage meat for plant-based alternatives and brush with oat milk.
- To make ahead, assemble and freeze unbaked, then bake from frozen when needed (just add 5-10 extra minutes).
- Serve with ketchup or BBQ sauce for extra Halloween fun!
- Use a good quality baking tin for even heat distribution and crispy results every time.
- If you find your edible eyes aren’t sticking, use a dab of edible glue!
- You can add cheese or herbs to your sausage meat if you’d like!
Frequently Asked Questions
Can I freeze Halloween sausage rolls?
Yes! You can freeze before or after baking. Store in an airtight container and bake straight from frozen when ready.
Can I make these vegetarian or vegan?
Absolutely! Use your favourite plant-based sausage and dairy-free pastry for a vegan version.
How long do they last?
Store in the fridge for up to 3 days or freeze for up to 2 months.
Can I make them bigger?
Yes! I made Mini sausage rolls as I love anything mini, makes them spooky cute! But you could make bigger ones if you’d like!
Recommended Equipment/Ingredients
- Baking Tin 9 inch square tin (Use code BITEOFBAKES for 20% off!)
- JusRol Puff Pastry
- Edible Eyes
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These spooky sausage rolls are everything you need for Halloween, quick, easy, delicious, and customisable to your preference! Whether you’re baking with the kids, prepping for a Halloween buffet, or just want a cosy autumn snack, these mummified sausage rolls will disappear fast (pun intended!)
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Halloween Sausage Rolls
Ingredients
- 1 Roll Of Puff Pastry (I use shop bought puff pastry from Jusrol).
- 400g Sausage Meat
- 1 Egg (For Egg Wash).
- Edible Eyes
Instructions
- Preheat your oven to 220°C (Gas Mark 7).
- Prepare your baking tin by lining it with baking paper/ parchment paper.
- Roll out the puff pastry sheet, and cut into two long lengths (one cut down the middle).
- Spread half of the mixture along one of the long pieces of pastry, in a long sausage shape, about 1cm in from one of the edges.
- Repeat this with the other half of the sausagemeat and pastry.
- Fold the pastry over, covering the sausage meat with the pastry and and sealing with some beaten egg.
- Once sealed, cut each strip of sausage roll into 12 pieces. If you are making bigger sausage rolls, feel free to cut into 3 large pieces.
- Place each sausage roll onto the lined trays, with the sealed bit of pastry on the bottom.
- Wrap each mini sausage roll with thin strips of pastry to create mummy bandages, leaving small gaps for the eyes.
- Brush with egg or milk wash for that golden glow.
- Bake for 20–25 minutes until puffed and golden.
- Add edible eyes once cooled slightly for the full spooky effect.
- Eat cold or warm, enjoy!