We had lots of fun making mini mummy sausage rolls this week and got a bit messy in the process! Ready to roll croissant pastry was cut into thin strips to resemble the bandages used to wrap the 'mummy' (cocktail sausage). Then a sauce consisting of tomato ketchup, honey and Dijon mustard was brushed onto the strips before adding the sausage and wrapping - a very fiddly business! After 20 minutes in the oven they were ready although they had to cool down a bit before we could eat them. Despite protests from a few about the sauce we all ate at least one. Some took the other two home but most were gobbled up as soon as they were cool enough.