Video Recipe


  • 1 Sheet Pillsbury Crescent Roll Dough
  • 10 – 12 Pre-cooked Sausages
  • 3/4 cup Ketchup
  • 1/2 cup Sriracha
  • 2 tbsp Dijon Mustard
  • 2 tbsp Bourbon (Honey Jack Daniels!)
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Worcestershire
  • 1 tbsp Butter
  • 1tbsp Cayenne Pepper
  • 1 Egg


  1. We’ll start by unwrapping a can of pillsbury crescent rolls. Most cans have 2 full sheets, but we’ll only need one for this recipe, so throw the other one in the freezer for later use.
  2. Pinch the perforated edges together so the pieces don’t fall apart during wrapping.
  3. Cut the dough into about a dozen strips. Each strip should be about a 1/2″ to 3/4″ wide.
  4. Wrap each of the pre-cooked sausages, starting at the bottom, working your way to the top, leaving a small gap at the top to give the illusion of a “face”.
  5. Place them on a baking sheet lined with parchment paper.
  6. Beat 1 egg, and give each mummy a good egg wash so they develop a nice golden brown color in the oven.
  7. Bake at 375 for 15 – 20 minutes — while these are cooking, let’s put together our sauce.
  8. Start by adding butter to a pot over medium heat. When melted add ketchup, mustard and Sriracha. Stir well and bring to a bubble.
  9. Add bourbon, worcestershire, vinegar and cayenne. Stir constantly over medium heat to burn off alcohol and dissolve cayenne.
  10. Decant and let cool.
  11. Serve sausage mummies with dipping sauce!