Pepper Jelly Hogs in Blanket (Printable)

Cocktail sausages in puff pastry with pepper jelly glaze. A sweet-spicy party appetizer ready in 35 minutes.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry sheet on a lightly floured work surface. Cut into 24 strips measuring approximately 1 inch by 2.5 inches each.
03 - Brush each pastry strip lightly with sweet pepper jelly.
04 - Place one cocktail sausage at the end of each pastry strip and roll up tightly with the jelly on the inside.
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 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 chopped fresh chives if desired before serving.

# Tips from the Pros:

01 -
  • The sweet heat from the jelly seeps into every bite, making store-bought sausages taste gourmet.
  • They bake up golden and crispy in under twenty minutes, so you can assemble them while guests arrive.
  • Even picky eaters who claim they don't like spicy food reach for seconds.
02 -
  • Don't skip the egg wash—it's the difference between pale, sad pastry and that gorgeous bakery shine.
  • If your pastry starts warming up and getting sticky while you work, pop it back in the fridge for ten minutes.
  • Arrange them with a little space between each one so they puff without steaming against each other.
03 -
  • Use a sharp knife or pizza cutter to slice the pastry cleanly—dull blades squish the layers and ruin the puff.
  • If you want extra caramelization, brush a tiny bit more jelly on top during the last five minutes of baking.
  • Freeze unbaked, wrapped sausages on a tray, then transfer to a zip-top bag—bake straight from frozen, adding three to four minutes.
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