Prepare the pastry

• Preheat the oven to 175 °C.
• Cut the puff pastry into strips wide enough to wrap the sausages.

Wrap the sausages

• Wrap each sausage in a pastry strip, leaving the top uncovered to form the ghost's head.
• Pinch the pastry at the base so it looks like a ghost's flowing body.

Add the ghost faces

• Brush the pastry with beaten egg.
• Press black peppercorns into the pastry for the eyes.

Bake

• Place the ghosts on a baking tray lined with baking paper.
• Bake until crispy and golden.

Serve

• Serve the ghosts warm with your favorite dipping sauce.