Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
Prepare the pastry by thawing the puff pastry according to the packet instructions. Once thawed but still chilled, cut it into thin strips about 5–10 mm wide.
Wrap the sausages with the pastry strips, leaving a small section uncovered near one end for the mummy's face. Don't worry about making the strips perfectly even - a slightly messy wrap gives them a more realistic mummy look.
Arrange on the tray, leaving a little space between each sausage so the pastry has room to puff up.
Brush the pastry lightly with beaten egg. Try to avoid getting too much egg on the sausage itself.
Bake for 20–25 minutes, or until the pastry is puffed and golden brown and the sausages are cooked through. Cooking time may vary depending on the size and type of sausages used.
Cool slightly for a few minutes before decorating. Add two candy eyes to each mummy, using a tiny dab of tomato sauce if needed to help them stick.
Serve warm with tomato sauce, barbecue sauce, mustard or your favourite dipping sauce.
