These four-ingredient cheesy mummy sausages are sure to be the hit of your Halloween festivities. Serve these alongside this Witches Brew Snack Mix for a fun seasonal spread.
This post was originally published in September 2019 and has been updated.
Abbey's Recipe Twist
Move over, hot dogs! Bratwurst offers a more robust flavor and great texture. Stuffing the brats with cheese is unexpected and adds a gooey vibe to these mummy-themed snacks.
TL;DR: Recipe Highlights
What is it: Brats are stuffed with cheese, wrapped in crescent dough, and garnished with olives for eyes.
Why you'll love this: Sausage wrapped in pastry is always a crowd-pleaser, and this festive version is no exception. This snack is fun to assemble, bakes quickly, and the gooey cheese adds to the spooky charm.
How to make it: Slice fully-cooked brats lengthwise and stuff them with a cheese stick. Wrap them with strips of crescent dough and press olive slices into the dough for eyes. Baked until golden brown.
Jump to:
Ingredient Notes
- Fully cooked brats, like Johnsonville smoked brats, work best here. Raw brats may not cook completely through in the time it takes the crescent dough to bake. Hot dogs can also be used.
- Cheddar, Colby, and Pepper Jack cheese all work in this recipe. I like using individually wrapped cheese sticks because they are the perfect size.
- Crescent roll dough: Look for the crescent dough sheets, if available. If you prefer puff pastry, see my Brats in a Blanket recipe for my tips on working with puff pastry.
- Green olives for eyes! You can also try black olives, mini pepperoni, capers, or slices of baby pickles or gherkins.
Refer to the recipe card for a complete list of ingredients and measurements.
Abbey's Expert Tips
- If you use the crescent roll triangles, press the seams together before cutting the dough into strips.
- For extra flavor, brush the dough with garlic butter before baking.
- To prepare in advance, assemble the brats, wrap them tightly, and refrigerate for up to one day. Bake them when ready to serve.
- To freeze, assemble the sausages on a parchment-lined pan and freeze until firm. Then, wrap them tightly and store them in the freezer in an airtight container for up to one month. Thaw them in the fridge overnight and bake them according to the recipe's instructions.
How to Make Mummy Sausages
Step 1: Cut a slit lengthwise in the brats, being careful not to cut all the way through. Press a cheese stick into each brat.
Step 2: Unroll the crescent dough and cut it into twelve even strips.
Step 3: Wrap a strip of dough diagonally around each brat.
Step 4: Wrap a second strip of dough around each brat in the alternating direction.
Step 5: Place the brats on a parchment-lined sheet pan. For the eyes, press two slices of olives on each brat.
Step 6: Bake at 375℉ until golden brown, about 15 minutes. Serve with ketchup and mustard for dipping.
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, we'll send you weekly recipe inspiration!
Spooktacular Serving Ideas
- Swap the ketchup and mustard for herby ranch or smoky chipotle mayo.
- As a main dish, serve these sausages with cheesy Potatoes Deluxe casserole and Miracle Whip coleslaw.
- For a party spread, serve with chips and sour cream and onion dip, Pimento cheese sausage balls, goat cheese-stuffed mini peppers, and bacon-jalapeño deviled eggs.
More Sausage Recipes You May Love
Craving more? Sign up for my Newsletter for more recipe inspiration. You can also follow along on Facebook, Instagram, and Pinterest.
📖 Recipe Card
Cheesy Mummy Sausages [Halloween Brats]
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, we'll send you weekly recipe inspiration!
Ingredients
- 6 fully cooked bratwurst (or other fully cooked sausage)
- 6 sticks Cheddar cheese (or Colby or Pepper Jack)
- 8 ounces crescent dough sheet
- 3-4 Spanish manzanilla olives (sliced into 12 thin slices)
Instructions
- Preheat oven to 375℉.
- Cut a slit lengthwise in the bratwurst without cutting completely through. Press a stick of cheese into the slit of each bratwurst. Set aside.6 fully cooked bratwurst, 6 sticks Cheddar cheese
- Unroll the crescent dough and cut it into twelve even strips. Wrap two strips around each brat, alternating direction, to achieve a "mummy" look. Place two olive slices for the eyes on one end of each bratwurst.8 ounces crescent dough sheet, 3-4 Spanish manzanilla olives
- Transfer the brats to a parchment-paper-lined sheet pan. Bake them until the crescent dough is golden brown and the cheese is melted, approximately 15 minutes. Serve with ketchup and mustard for dipping.
Notes
- If you use the original crescent roll dough, unroll it and press the seams together to form one rectangular piece. Then, proceed with cutting the dough into strips.
- Add a flavor boost by brushing the dough with garlic butter before baking or drizzling with hot honey before serving.
- To prepare in advance, assemble the brats, wrap them tightly, and refrigerate for up to one day. Bake them when ready to serve.
- To freeze, assemble on a parchment-lined pan and freeze until firm. Wrap them tightly and store in the freezer in an airtight container for up to one month. Thaw in the fridge overnight and bake according to the recipe's instructions.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Comments
No Comments