Pepper Jelly Hogs in Blanket (Printable)

Cocktail sausages wrapped in puff pastry with sweet and spicy pepper jelly glaze. Ready in 35 minutes.

# What You'll Need:

→ Meats

01 - 24 cocktail sausages (mini smoked sausages or mini hot dogs)

→ Pastry

02 - 1 sheet frozen puff pastry, thawed

→ Condiments

03 - 1/3 cup sweet pepper jelly

→ Dairy

04 - 1 large egg, beaten for egg wash

→ Optional Garnishes

05 - 1 tablespoon fresh chives, chopped
06 - 1 teaspoon sesame seeds

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry on a lightly floured work surface. Cut into 24 strips measuring approximately 1 inch by 2.5 inches.
03 - Brush each pastry strip lightly with sweet pepper jelly.
04 - Position one cocktail sausage at the end of each pastry strip and roll tightly with the jelly side facing inward.
05 - Place wrapped sausages seam side down on the prepared baking sheet, spacing evenly.
06 - Brush the tops of each wrapped sausage with beaten egg. Sprinkle sesame seeds over tops if desired.
07 - Bake for 18 to 20 minutes until pastry is golden brown and puffed.
08 - Allow to cool for 5 minutes. Garnish with fresh chopped chives before serving if desired.

# Expert Advice:

01 -
  • They taste fancy but come together in less time than it takes to set up the appetizer table
  • The sweet heat from the jelly cuts through the richness in a way that keeps people reaching for more
  • You can prep them hours ahead and just pop them in the oven when guests arrive
  • Even picky eaters who claim they don't like spicy food always ask for the recipe
02 -
  • If your pastry is even slightly warm when you roll it, the butter melts out and you lose all that flaky magic
  • Seam side down is non-negotiable or they'll unravel in the oven and you'll end up with sausages sitting next to sad pastry strips
  • Don't skip the egg wash, it's the difference between pale and actually appetizing
03 -
  • Use a sharp knife or pizza cutter and wipe it clean between cuts so the pastry edges stay neat and puff evenly
  • If you want them extra crispy on the bottom, bake them on a preheated sheet pan instead of a cold one
  • Always make more than you think you need because people will eat twice as many as you planned
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