Pepper Jelly Hogs in Blanket (Printable version)

Cocktail sausages wrapped in puff pastry with a sweet and spicy pepper jelly glaze. Perfect for entertaining.

# Needed ingredients:

→ 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 chopped fresh chives
06 - 1 teaspoon sesame seeds

# How to make it:

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

# Expert Suggestions:

01 -
  • They look impressive but come together faster than most dips, and nobody ever guesses how simple they really are.
  • The sweet heat from the pepper jelly makes them taste nothing like the freezer aisle version you grew up with.
  • You can prep them hours ahead and bake right before guests arrive, so youre not stuck in the kitchen during your own party.
02 -
  • Don't let the puff pastry sit out too long before rolling or it gets soft and sticky, if that happens, pop it back in the fridge for ten minutes.
  • Seam side down is crucial, I learned this the hard way when half my first batch unraveled in the oven and looked like little pastry accidents.
  • If the pepper jelly is too thick to brush, warm it in the microwave for ten seconds until it's just barely pourable.
03 -
  • Brush the egg wash on gently so you don't deflate the pastry, it should look shiny but not dripping.
  • Space them at least an inch apart on the tray so they puff properly and don't steam each other into sogginess.
  • If you want them extra crispy, bake on the top rack for the last five minutes.
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