Pin it My neighbor brought these to a block party last summer, and I watched them disappear before the burgers even came off the grill. She wouldn't tell anyone what made them so good until I cornered her by the cooler. The secret was pepper jelly, brushed inside the pastry before rolling. I made them the following weekend and they've been my go-to party trick ever since.
I started making these for every gathering after my first attempt, and now friends text me the week before asking if I'm bringing them. One time I forgot to thaw the pastry and had to wait 40 anxious minutes while everyone arrived. Now I set a reminder the night before. The smell of them baking has become the unofficial signal that the party is really starting.
Ingredients
- Cocktail sausages: The mini smoked ones work best because they stay juicy and have enough flavor to stand up to the jelly, and I've learned to pat them dry with a paper towel so the pastry crisps up properly.
- Puff pastry: Thaw it in the fridge overnight or it gets too soft to cut cleanly, and always keep it cold until you're ready to work with it or the butter starts melting out.
- Sweet pepper jelly: This is what makes people lean in and ask what's different, and the balance between sweet and spicy is already perfect so you don't need to add anything else.
- Egg: Beaten with a tiny splash of water, this gives the pastry that glossy golden finish that makes them look like you ordered catering.
- Chives and sesame seeds: Completely optional but they make the platter look intentional, and the chives add a fresh bite that cuts through the richness.
Instructions
- Get the oven ready:
- Preheat to 400°F and line your baking sheet with parchment so nothing sticks. This temperature is hot enough to puff the pastry fast without drying out the sausages.
- Cut the pastry:
- Unfold the thawed sheet on a floured surface and slice it into 24 strips, about 1 inch wide and 2.5 inches long. A pizza cutter makes this faster and cleaner than a knife.
- Brush with jelly:
- Use a pastry brush to lightly coat each strip with pepper jelly on one side only. Don't overdo it or the jelly will leak out and burn on the pan.
- Roll them up:
- Pat each sausage dry, set it on the jelly-coated end of a strip, and roll it up snugly with the jelly tucked inside. Press the seam gently to seal.
- Arrange and glaze:
- Place them seam side down on the baking sheet, leaving a little space between each one. Brush the tops with beaten egg and sprinkle with sesame seeds if you like.
- Bake until golden:
- Slide them into the oven for 18 to 20 minutes, watching for that deep golden puff. Let them cool for 5 minutes before moving them or the pastry might tear.
- Garnish and serve:
- Scatter chopped chives over the top if you want a pop of green. Serve them warm with extra jelly or mustard on the side.
Pin it The first time I served these at a family dinner, my uncle ate six before the main course and declared them better than anything else on the table. My aunt still brings it up every holiday. It's become a running joke, but also the reason I always make a double batch now.
Make Ahead Magic
You can roll these up to 4 hours before baking and keep them covered in the fridge on the baking sheet. I've done this dozens of times when I'm hosting and need the oven free until the last minute. Just add a minute or two to the bake time if they go in cold, and brush the egg wash on right before they go in so it doesn't dry out.
Swaps That Work
Crescent roll dough works if you can't find puff pastry, though it won't puff as dramatically and the texture is softer. I've also used hot pepper jelly when I'm making them for a crowd that likes heat, and once I tried apricot preserves with a pinch of red pepper flakes when I ran out of jelly entirely. It wasn't the same, but people still ate them all.
Serving and Storing
These are best within an hour of baking when the pastry is still crisp, but they'll hold at room temperature for up to 2 hours if you're setting out a spread. Leftovers can be reheated in a 350°F oven for about 8 minutes, and they come back surprisingly well. I don't recommend microwaving them because the pastry goes limp and loses all its charm.
- Set out a small bowl of extra pepper jelly or grainy mustard for dipping
- If you're transporting them, wait to garnish with chives until you arrive so they stay bright
- They freeze well unbaked for up to a month, just bake straight from frozen and add 3 to 4 minutes
Pin it There's something satisfying about pulling a tray of these out of the oven and watching them vanish in minutes. They're proof that a little sweetness and heat can turn the simplest idea into something people remember.
Recipe FAQ
- → Can I make these ahead of time?
Yes, assemble the wrapped sausages up to 24 hours in advance, cover tightly, and refrigerate. Brush with egg wash and bake just before serving for best results.
- → What can I use instead of puff pastry?
Crescent roll dough works well as a substitute. You can also use phyllo dough for a lighter, crispier texture, though it requires different handling.
- → How do I prevent the pastry from getting soggy?
Use pepper jelly sparingly when brushing the pastry strips, and ensure sausages are patted dry before wrapping. Baking at the correct temperature also helps achieve crispness.
- → Can I freeze these after baking?
Yes, cool completely, then freeze in an airtight container for up to 2 months. Reheat in a 350°F oven for 10-12 minutes until warmed through and crispy.
- → What type of pepper jelly works best?
Sweet red pepper jelly is traditional and offers balanced sweetness with mild heat. For more spice, try jalapeño or habanero pepper jelly based on your heat preference.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes to restore crispness rather than microwaving.