Mummy hot dogs (mumie pølsehorn)

Recipe for fun mummy hot dogs – perfect for Halloween.

This recipe makes 20 mummy hot dogs using halved sausages.

Course Bread, Snack

Cuisine Danish

Nøgleord Danish sausage rolls (pølsehorn), Halloween recipes

Total Time 20

Servings pieces

Calories 185kcal

Dissolve the yeast in the milk, then add the egg and sugar.
Mix the flour and salt, and stir it into the dough a little at a time until all the flour is used up.
Add the butter in small cubes, then knead the dough, ideally in a stand mixer, until it comes away from the sides of the bowl.
Cover the bowl with cling film and a tea towel, and leave the dough to rise in a warm place for about an hour.

Roll the dough out with a rolling pin into a rectangle of about 38x26 cm.
*If you are using ready-made pizza dough, just stretch it out with your hands until it is roughly the size given above.
Cut the dough into 20 strips – easiest done with a pizza cutter.
Halve the sausages and prick each piece 5-6 times with a skewer – that way they won't burst in the oven.
Now wind the dough around the sausages. Leave a small gap after the first couple of turns – that is where the eyes will go.
Continue until all the mummy hot dogs are made.
Place the mummy hot dogs on a baking tray and brush them with a beaten egg.
Bake in a preheated conventional oven (top and bottom heat) at 200°C for about 12-14 minutes.
Leave the mummy hot dogs to cool for a moment, then push the eyes into place in the small gap you left.
Keep them in the fridge until serving.