Save to Pinterest My cousin showed up to our New Year's party with a tray of these, and I watched them disappear in under ten minutes. I cornered her in the kitchen and made her write down what she'd done—turns out it was just three ingredients and a smear of pepper jelly. I tried them the next weekend for a football gathering, and now I get requests every time anyone hears I'm bringing appetizers. The sweet-spicy glaze on buttery pastry is completely addictive.
I made these for a baby shower last spring, and the host kept asking where I ordered them from. When I admitted I'd thrown them together that morning, she looked genuinely shocked. There's something about the shiny jelly glaze and golden pastry that makes people assume you spent way more effort than you actually did. I've started keeping puff pastry in the freezer and a jar of pepper jelly in the pantry just in case I need a last-minute win.
Ingredients
- Cocktail sausages: I use the little smoked ones from the refrigerated section—they're already cooked, so you're just heating them through and letting the pastry do its thing.
- Puff pastry: Thaw it in the fridge overnight or leave it on the counter for about 40 minutes; if it's too cold it cracks, too warm and it gets sticky and hard to work with.
- Pepper jelly: The sweet red or green kind works perfectly—it melts into a glaze and caramelizes slightly in the oven, adding both sweetness and a gentle heat.
- Egg: The beaten egg gives the pastry that bakery-style shine and helps it turn deeply golden as it bakes.
- Chives and sesame seeds: Totally optional, but a sprinkle of chives adds a fresh pop of color and sesame seeds give a little nutty crunch that feels fancy.
Instructions
- Prep your oven and pan:
- Heat the oven to 400°F and line your baking sheet with parchment so nothing sticks. This temperature is hot enough to puff the pastry quickly and brown it without drying out the sausages.
- Cut the pastry:
- Unfold the thawed puff pastry on a floured surface and slice it into 24 narrow strips, about an inch wide and two and a half inches long. A pizza cutter makes this faster and neater than a knife.
- Brush with jelly:
- Use a pastry brush to lightly coat each strip with pepper jelly, keeping it thin so it doesn't ooze out too much during baking. You'll have just enough jelly to coat all the strips without overdoing it.
- Wrap the sausages:
- Set a sausage at one end of each strip and roll it up snugly with the jelly side facing inward. Press the seam gently so it sticks and place each one seam-side down on the pan.
- Brush and garnish:
- Brush the tops with beaten egg for that glossy finish, then sprinkle with sesame seeds if you're using them. The egg wash is what makes them look professionally baked.
- Bake until golden:
- Slide the pan into the oven and bake for 18 to 20 minutes, watching for deep golden color and visible puffing. Let them cool on the pan for about five minutes before transferring so the jelly sets slightly and doesn't run everywhere.
Save to Pinterest The first time I brought these to a potluck, someone asked if I'd been to culinary school. I laughed and told them I'd learned to make them in my pajamas on a Sunday morning. Now they're my go-to whenever I want to look like I tried harder than I did, and nobody ever needs to know how simple they actually are.
Make-Ahead and Storage
You can assemble these completely, cover the pan with plastic wrap, and refrigerate them for up to four hours before baking. I've done this for evening parties so I can just pop them in the oven when guests start arriving. If you want to freeze them, do it before baking—arrange them on a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding a couple extra minutes to the time.
Serving Suggestions
I like to put out a small bowl of extra pepper jelly and another of grainy Dijon mustard for dipping. Some people go straight for the mustard, others double down on the jelly. A handful of these alongside some cheese, crackers, and fruit makes an easy appetizer spread that feels way more put-together than the effort involved. They're also great for brunch if you're looking for something savory to balance out sweeter pastries.
Variations and Substitutions
If you want more heat, swap in hot pepper jelly or stir a pinch of cayenne into the sweet stuff. Crescent roll dough works in place of puff pastry if that's what you have, though it won't puff quite as dramatically. I've also used mini kielbasa or even chicken sausages when I wanted a lighter option.
- Try sprinkling everything bagel seasoning on top instead of sesame seeds for a savory twist.
- Brush with honey mustard instead of jelly for a tangy-sweet version.
- Add a thin slice of sharp cheddar inside each roll before wrapping for a cheesy surprise.
Save to Pinterest These little bites have earned a permanent spot in my appetizer rotation, and I love that they feel special without stressing me out. Make them once and you'll see why people keep asking you to bring them again.
Your Questions Answered
- → Can I make these ahead of time?
Yes, you can assemble them up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Brush with egg wash just before baking and add 2-3 minutes to the cooking time.
- → What type of pepper jelly works best?
Sweet pepper jelly is ideal for balanced flavor. For more heat, use hot pepper jelly or jalapeño jelly. Red pepper jelly adds beautiful color and mild sweetness.
- → Can I use crescent roll dough instead of puff pastry?
Absolutely. Crescent roll dough works well and creates a slightly softer texture. Separate into triangles, cut in half, and wrap around sausages as directed.
- → How do I prevent the pastry from getting soggy?
Use only a light brush of pepper jelly on the pastry strips. Too much moisture will make them soggy. Also ensure your sausages are patted dry before wrapping.
- → What dipping sauces pair well with these?
Extra pepper jelly, Dijon mustard, honey mustard, or spicy mayo all complement the flavors beautifully. Offer variety for guests with different taste preferences.
- → Can I freeze these after baking?
Yes, baked hogs in a blanket freeze well for up to 2 months. Cool completely, freeze on a baking sheet, then transfer to freezer bags. Reheat at 350°F for 10-12 minutes.