• 1 British free range egg, beaten
  • 1tsp tomato puree
  • 1 x 454g pack British Cumberland pork sausages
  • 0.5 of 375g pack ready rolled lighter puff pastry


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Unroll the pastry and cut it into 8 strips, about 1cm wide. Roll out the strips to make them a bit longer.

  2. 2

    Wrap a pastry strip around each sausage, starting at one end to look like a ‘mummy’. Brush with a beaten free-range egg and put the sausages on a lined baking sheet.

  3. 3

    Dip a cocktail stick into the tomato purée and dot eyes on each sausage. Bake for 25-30 minutes, until the pastry is golden and sausages are cooked through.

Nutritional Details

Each serving provides
  • Energy 708kj 169kcal 8%
  • Fat 6.1g 9%
  • Saturates 2.5g 13%
  • Sugars 1.1g 1%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 804kj/192kcal

Each serving provides

14.9g carbohydrate 0.8g fibre 13.3g protein

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