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Rankin Selection Sausage Mummy Dippers

SERVES 6 15–20 minutes SUPER EASY

Ingredient list

·         Oil, for greasing

·         1 tbsp honey

·         1 tbsp ketchup

·         2 free range eggs

·         2 tsp French’s yellow mustard, with a little bit extra in a small bowl for decorating

·         6 Rankin Selection Pork Sausages

·         1 tube of ready–to–roll puff pastry


·         Heat oven to 200C/180C fan/gas 6 and brush 1 baking tray with a little oil. Then mix the honey, ketchup and mustard together in a bowl, then brush over the Rankin Selection Pork sausages.

·         Unroll the sheet of puff pastry and slice into thin strips measuring approximately 1cm in length.

·         Wind the long puff pastry strips around the Rankin Selection Pork Sausages, leaving a little gap at one end to make a slit for the eyes.

·         Crack 2 eggs into a separate bowl and beat, then brush over each sausage mummy. 

·         Place on baking tray and bake for 25–30 mins. Ensure sausages are thoroughly cooked through and cool on the tray for a while and then using a cocktail stick and mustard, dot a pair of tiny yellow eyes on to each mummy and serve alongside your favourite dip.

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