Pepper Jelly Hogs in Blanket (Printable)

Cocktail sausages wrapped in puff pastry with sweet pepper jelly glaze. Perfect party appetizer 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 surface. Cut into 24 strips, each 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 jelly side facing inward.
05 - Place wrapped sausages seam side down on prepared baking sheet in a single layer.
06 - Brush tops of each wrapped sausage with beaten egg. Optionally sprinkle with sesame seeds for added texture.
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 immediately before serving if desired.

# Helpful Hints:

01 -
  • They taste gourmet but come together faster than most people can finish their first drink at a party.
  • The pepper jelly adds a glossy, jewel-toned finish that makes them look professionally made.
  • You can prep them hours ahead and bake right before guests arrive, so you're not stuck in the kitchen.
  • Even picky eaters who claim they don't like spicy food devour these because the heat is gentle and balanced with sweetness.
02 -
  • If you skip the egg wash, the pastry will still taste good but won't have that shiny, professional look that makes people ask where you ordered them.
  • Rolling the sausages too loosely causes the pastry to separate during baking, so wrap them snug but not so tight that the dough tears.
  • Thawing the puff pastry in the fridge instead of on the counter keeps it from getting sticky and impossible to work with.
03 -
  • Use a pastry brush with silicone bristles instead of natural ones, the jelly won't get stuck in the fibers and cleanup is so much easier.
  • If your puff pastry is still a little stiff, let it sit at room temperature for 5 minutes before unfolding to prevent cracking along the seams.
  • Space them about an inch apart on the baking sheet so air circulates and they puff evenly instead of steaming against each other.
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