Pin It I was frantically scrolling through appetizer ideas the night before hosting book club when I spotted a jar of pepper jelly shoved behind the pickles. That glossy, jewel-toned spread had been sitting there untouched for months, and suddenly it clicked—what if I brushed it inside pastry before wrapping sausages? The next evening, my friends devoured every last one, and someone actually asked if I'd catered. I haven't made plain pigs in a blanket since.
The first time I brought these to a potluck, I watched a neighbor pick one up skeptically, take a cautious nibble, then immediately grab three more. She cornered me by the drinks table demanding the recipe, convinced I'd spent hours on some secret technique. I had to admit it was just puff pastry, sausages, and that forgotten jar of jelly—nothing fancy, but the combination made everyone feel like they were eating something special.
Ingredients
- Cocktail sausages: I prefer the mini smoked ones with a little snap to the casing, but mini hot dogs work just as well if that's what your crowd loves.
- Puff pastry: Thaw it in the fridge overnight so it stays cold and easy to handle—warm pastry tears and won't puff properly.
- Sweet pepper jelly: Look for the kind with visible pepper flecks, it adds both flavor and a pretty speckled look when it melts.
- Egg: The beaten egg gives that bakery-style shine and helps sesame seeds stick if you're feeling fancy.
- Chives and sesame seeds: Totally optional, but a sprinkle of chives makes them look like you tried harder than you did.
Instructions
- Prep your station:
- Preheat your oven to 400°F and line a baking sheet with parchment so nothing sticks. A little flour on your work surface keeps the pastry from grabbing.
- Cut the pastry:
- Unfold the thawed sheet and slice it into 24 narrow strips, about the width of your thumb. A pizza cutter makes this ridiculously easy.
- Brush with jelly:
- Dab each strip lightly with pepper jelly using a pastry brush—you want just enough to coat, not drown. The jelly will melt and caramelize as it bakes.
- Wrap the sausages:
- Set a sausage at one end of each strip and roll it up snugly, keeping the jelly tucked inside. Press the seam gently so it seals.
- Arrange and glaze:
- Place them seam side down on your baking sheet, then brush the tops with beaten egg. If you're using sesame seeds, scatter them on now.
- Bake until golden:
- Slide the sheet into the oven and bake for 18 to 20 minutes, until the pastry puffs and turns a deep golden brown. Your kitchen will smell like a bakery crossed with a barbecue.
- Cool and garnish:
- Let them sit for five minutes so the jelly inside doesn't burn anyone's tongue. Sprinkle with chopped chives if you want a fresh pop of color.
Pin It My brother, who normally inhales appetizers without comment, stopped mid-bite during Thanksgiving and asked what I'd done differently. When I told him it was just pepper jelly, he laughed and said it tasted like something from a fancy cocktail party. That's when I realized these little bites have a way of making any gathering feel a bit more special, even if it's just family on the couch watching football.
Choosing Your Sausages
I've tested this with everything from smoky cocktail franks to those little chicken sausages, and honestly, they all work. The jelly is bold enough to complement any flavor, so pick what you know your guests will eat. If you're cooking for kids, stick with mild hot dogs; if your crowd loves heat, grab spicy andouille and use hot pepper jelly instead.
Make-Ahead Magic
You can assemble these completely, arrange them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to six hours before baking. Just add a minute or two to the bake time since they'll go in cold. I've done this dozens of times when hosting dinner parties—it's one less thing to worry about when guests start arriving.
Serving and Dipping
These are perfect on their own, but I always set out a small bowl of extra pepper jelly or grainy Dijon mustard for anyone who wants more zing. Once, I served them with a spicy honey drizzle and people went wild.
- Arrange them on a platter while still warm so the pastry stays crisp.
- If you're doubling the batch, use two baking sheets and rotate them halfway through for even browning.
- Leftovers reheat beautifully in a 350°F oven for about eight minutes.
Pin It Every time I pull a tray of these out of the oven, I'm reminded that the best recipes are the ones that look impressive but don't stress you out. Keep a jar of pepper jelly on hand, and you'll always have a party trick ready.
Recipe FAQs
- → Can I make these ahead of time?
Yes, you can assemble them up to 24 hours in advance. Wrap tightly and refrigerate, then brush with egg wash and bake when ready to serve. Add 2-3 minutes to baking time if baking from cold.
- → What type of pepper jelly works best?
Sweet red pepper jelly is classic, but hot pepper jelly adds extra kick. You can also use jalapeño jelly or habanero jelly depending on your heat preference.
- → Can I use regular hot dogs instead of cocktail sausages?
Yes, cut regular hot dogs into thirds or quarters to create bite-sized pieces. Adjust pastry strip size accordingly to wrap each piece completely.
- → How do I prevent the pastry from getting soggy?
Use a light hand when brushing the jelly on the pastry strips. Too much moisture will make them soggy. Also, serve shortly after baking for best texture.
- → What dipping sauces pair well with these?
Extra pepper jelly, Dijon mustard, honey mustard, or spicy brown mustard all complement the sweet-savory flavor profile beautifully.
- → Can I freeze these before baking?
Absolutely. Freeze assembled pieces on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 5-7 minutes to the cooking time.