Preheat oven at 360ºF (180ºC), conventional mode. Place the rack in the middle. Line a baking tray with parchment paper.
Cut puff pastry into strips (2 thin and 1 a bit thicker for each sausage).
Take the thicker strip and wrap it around the sausage, leaving ⅓ of the sausage unwrapped. Take 1 thin strip and start wrapping from the top twice and continue with the rest, leaving empty space for the eyes. Take the last thin strip and just wrap until the bottom.
The more you don't think about how the strips go, the more natural they'll look. Place on baking tray and continue with the rest.
Bake for 15-20 minutes or until puff pasty is cooked. Leave to cool completely.
This is optional but for the eyes, you can either buy candy eyes or just use cream cheese and black sesame seeds like I did. Or simply make eye dots with some mustard.
Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
It's easier to wrap the puff pastry if you have both the sausages and puff pastry super cold.
I purposely don't use egg wash to make the mummies "linen" with off-white colour.