Pepper Jelly Hogs in Blanket (Printable)

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

# 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

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold the thawed puff pastry sheet 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 - Place a cocktail sausage at one end of each pastry strip and roll up tightly with the jelly side facing inward.
05 - Position the 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.
07 - Bake for 18 to 20 minutes, or until the pastry is golden brown and puffed.
08 - Allow to cool for 5 minutes. Garnish with chopped chives before serving if desired.

# Expert Advice:

01 -
  • They look impressive but take less than 20 minutes of actual work, most of it hands-off baking time.
  • The pepper jelly adds a glossy, sweet-hot kick that makes these taste nothing like the frozen kind from childhood.
  • You can prep them a few hours ahead and bake right before guests arrive so they come out warm and flaky.
  • Even picky eaters who claim they don't like spice end up reaching for seconds.
02 -
  • Don't skip the parchment paper—the jelly can bubble out and burn onto the pan, making cleanup a nightmare.
  • If your pastry is too warm and sticky when you try to cut it, pop it back in the fridge for ten minutes to firm up.
  • Arrange the wrapped sausages with a little space between them so air can circulate and the pastry puffs evenly on all sides.
03 -
  • Use a silicone brush for the egg wash—it's easier to clean and doesn't leave bristles behind like cheaper brushes sometimes do.
  • Let the tray cool for those full five minutes before serving; the jelly is molten hot right out of the oven and can burn mouths.
  • If you're doubling the batch, use two pans and rotate them halfway through baking so everything browns evenly.
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