Sausage Mummies Ingredients
2 x 400g packs pork sausages 375g Ready rolled puff pastry 1 Free range egg, beaten 125g Mozzarella 2 pitted black olives ketchup and Bramley apple sauce, for dipping
Method
Wrap two around each sausage, leaving some gaps, with a larger space near the top for the eyes, then space them out on the baking tray Brush all over with 1 Co-op British free range egg, beaten, and bake for 25-30 mins, or until golden and crisp Meanwhile, tear small pinches from a 125g ball Co-op lighter mozzarella, squash between your fingers to make ‘eyes’, then push them into into the gaps in the pastry on the sausages
Finely chop 2 pitted black olives, for pupils, Preheat the oven to 200°C/fan 180°C/gas 6 Prick 2 x 400g packs Co-op Irresistible British and press those into the mozzarella pieces outdoor bred pork sausages and line a large Leave to cool slightly, then serve with small baking sheet bowls of Co-op ketchup and Co-op Bramley apple sauce for dipping Unroll 375g Co-op ready rolled puff pastry and slice lengthways into 24 strips, 1cm wide, to make ‘bandages’
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