Spine Chilling Sausage Mummies


Prep Time: 


Cook Time: 



  • A Party


8 Jane Russell Original Irish traditional handmade sausages, each halved crosswise
2 ounces Knockanore Cheddar, cut into 16 thin slices
4 ounces melted Kerrygold Unsalted Butter
1 teaspoon of Organic Herb Company Brooklodge Spice Rub
Or combine 1/2 teaspoon sea salt, 1/4 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper in a small bowl.
8 sheets Filo pastry
Janet’s Country Fayre ketchup & barbecue sauce or your favourite dipping sauce, for serving and decorating


Preheat the oven to 400 degrees F / 200 degrees C / Gas mark 6 and prepare a baking tray with parchment paper.
Cut a slit in each Sausage and stuff with a slice of cheese.Working with one sheet of Filo at a time and keeping the rest covered under a damp towel or paper towels, lay a Filo sheet on a large cutting board or counter and lightly brush with the melted Kerrygold Unsalted Butter.
Lightly sprinkle with some of the spice mix and fold in half lengthwise.
Brush the top with more melted butter and cut into 1/2-inch-thick strips.
Using 2 pieces of stuffed Jane Russell Original Irish traditional  handmade sausages per Filo sheet, wrap half of the strips around each piece of sausage to create a mummy look.Leave a small section of sausage exposed towards the top so it looks like the top part of the face peeking out from the Filo wrappings.
Don't worry about it not being perfect a messy look adds to the character of the mummy look.Place on the prepared baking tray and repeat with the remaining Filo, melted butter, spice mix and sausages.
Bake until the Filo is crisp and golden brown, about 25 minutes.To ServeDot ketchup or brown sauce eyes on each mummy using a toothpick and serve with extra sauces for dipping. 

Be part of our 100,000+ Inspired Good Food Ireland® Club

Subscribe to benefit from exclusive offers, delicious updates & mouthwatering inspiration direct to your Inbox!

By subscribing you agree to Good Food Ireland Terms and Conditions and Privacy Policy