Halloween Mummy Sausages with Carrot Quark Dip

Spooky mummy sausages baked in the oven, wrapped in puff pastry bandages with olive eyes. Served with an orange carrot quark dip that kids love to dunk.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 270 g puff pastry, chilled
• 8 pc Vienna sausages
• 1 pc egg
• 8 pc black olives, pitted
• 250 g low-fat quark
• 150 g plain yogurt
• 2 pc carrots
• 1 bunch chives
• salt

Method

1. Preheat the oven to 200 °C top and bottom heat and line a baking sheet with baking paper.
2. Roll out the puff pastry and cut it into about 16 narrow strips roughly 1 cm wide.
3. Pat the sausages dry and wrap each one with two pastry strips in a zigzag pattern, leaving a small gap at the top free for the face.
4. Brush the mummies with some beaten egg and place them on the baking sheet.
5. Bake in the oven for about 15 to 18 minutes until golden brown.
6. Meanwhile, finely grate the carrots, stir them together with the quark and yogurt, and season with salt.
7. Finely chop the chives and stir them into the dip.
8. Halve the olives and, after baking, place them in the free spot as eyes, then serve warm with the dip.