Pepper Jelly Hogs in Blanket (Print Version)

Cocktail sausages in puff pastry with sweet pepper jelly glaze. Ready in 35 minutes for any gathering.

# Ingredients 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold 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 one cocktail sausage at the end of each pastry strip and roll up tightly with jelly side facing inward.
05 - Position wrapped sausages seam side down on the prepared baking sheet.
06 - Brush the tops of each wrapped sausage with beaten egg. Optionally sprinkle with sesame seeds.
07 - Bake for 18 to 20 minutes until golden brown and puffed.
08 - Allow to cool for 5 minutes. Garnish with chopped chives before serving if desired.

# Expert Tips:

01 -
  • They look impressive but come together faster than most people can mix a cocktail.
  • The pepper jelly adds a grown-up twist that sets them apart from the frozen aisle version.
  • You can prep them ahead and bake right before guests arrive, so you're not stuck in the kitchen.
  • Even picky eaters who claim they don't like anything fancy end up reaching for seconds.
02 -
  • If your puff pastry gets too warm while you're working, it will tear and refuse to puff, so pop it back in the fridge for ten minutes if needed.
  • Rolling the sausages too loosely means the pastry falls open during baking, but too tight and it won't puff at all, so aim for snug but not strangled.
  • Don't overbake them or the bottoms get tough and the jelly burns slightly, losing that perfect sweet heat balance.
03 -
  • Keep a backup sheet of puff pastry in the freezer so you can make these on a whim when plans change suddenly.
  • Use a silicone pastry brush for the egg wash and jelly because it's easier to clean and doesn't leave bristles behind.
  • If the jelly is too thick to brush easily, warm it in the microwave for ten seconds to loosen it up.
Go Back