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1
Heat the oil in a large frying pan over a low heat and gently fry the sausages or chipolatas for about 8 minutes, turning often, until lightly browned all over.
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2
Transfer to a plate and leave for about 20 minutes until cool.
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3
After this time, preheat the oven to 220C, (fan 200C), 425F, Gas Mark 7.
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4
Unroll the ready rolled pastry, leaving it sitting on its plastic wrapping.
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5
The pastry should be about 38cm long and 23cm wide (or trim with a knife or roll to this size with a rolling pin if not far off).
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6
Using a long knife or pastry cutter, cut out 38 x 1cm wide strips across the width (so they will be about 23cm long).
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7
Now, simply wrap the strips around the cooled sausages or chipolatas like mummies bandages, leaving a gap near one end for the mummies eyes to go on later.
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8
Use three strips per sausage or two and a half strips per chipolata.
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9
There will be the odd bit left over, but just add them onto a sausage or chipolata to use them up.
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10
Dont worry if the pastry strips stretch or break as you wrap, just patch it up and keep wrapping.
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11
The mummies are best looking rustic anyhow.
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12
Place them down on a baking tray as you go, eye side up.
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13
If at any time you find the pastry is getting too soft, then pop it in the fridge for 10 minutes or until firmed up.
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14
Once all wrapped, brush the pastry with the beaten egg.
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15
Place them in the oven to cook for about 20 minutes or until the pastry is golden brown and the sausages are fully cooked through.
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16
Transfer to a serving platter.
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17
Using the end of a teaspoon, place two dots of mustard on the exposed sausage of each one to create eyes.
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18
Serve at once with the remaining mustard for dipping.
