For the Halloween Mummies, put water on and bring to a boil. Let it boil, turn off the heat and let the cheese krainer steep in the hot water for a few minutes.
In the meantime, cut the dough into thin, long strips.
Remove the Käsekrainer from the water, pat dry and bandage with the strudel dough strips. At the “head” of the mummy, leave a “face” exposed.
To simulate the Halloween mummy’s eyes, insert two black peppercorns into the sausage.
Place the mummies in the oven preheated to 220°C and bake until the dough has taken on some color.
During the baking time, peel an onion, chop it finely and mix it with mustard, ketchup and curry powder to make a dip.
Preparation Tip:
Of course, you can also use other sausages such as Bratwürstel for Halloween mummies. But a mummy that drips cheesy pus when you bite into it is just right for Halloween!
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