Save to Pinterest My neighbor showed up at a potluck with a tray of these, and I watched them disappear in under ten minutes. She wouldn't stop grinning as people kept asking what made them so good. When she finally told me it was just pepper jelly tucked inside, I felt like I'd been handed a party secret. I made them the following weekend and felt that same quiet pride when my brother-in-law reached for his fourth one.
I brought these to a holiday gathering where everyone else had made elaborate appetizers with long ingredient lists. Mine were done in half an hour, but they were gone before the cheese board even got touched. One friend kept circling back to the tray, and finally admitted she'd been trying to figure out if I'd made them from scratch or bought them. That moment made me realize that sometimes the smartest cooking is just knowing where to hide one surprising flavor.
Ingredients
- Cocktail sausages: The smoky mini sausages work best here because they have more flavor than plain mini hot dogs, and they stay juicy even after baking.
- Puff pastry: Thaw it in the fridge overnight so it's easier to work with and doesn't tear when you cut it into strips.
- Sweet pepper jelly: This is where all the magic happens, the sweetness caramelizes slightly and the pepper gives just enough kick without overwhelming anyone.
- Egg: Beaten with a tiny splash of water, it gives the pastry that shiny golden finish that makes them look bakery perfect.
- Chives and sesame seeds: Totally optional, but the chives add a fresh pop of color and the seeds give a little nutty crunch.
Instructions
- Get the oven ready:
- Preheat to 400°F and line your baking sheet with parchment so nothing sticks. This temperature makes the pastry puff up fast and get that deep golden color.
- Cut the pastry:
- Unfold the thawed puff pastry on a floured surface and cut it into 24 narrow strips, about the size of a bookmark. A pizza cutter makes this go really fast.
- Add the jelly:
- Brush a thin layer of pepper jelly on each strip, don't overdo it or it'll ooze out while baking. You want just enough to taste it in every bite.
- Wrap the sausages:
- Set a sausage at one end of each strip and roll it up snugly with the jelly side facing in. Press the seam gently so it stays closed.
- Arrange and brush:
- Place them seam side down on the baking sheet, then brush the tops with beaten egg. Sprinkle sesame seeds over them now if you're using them.
- Bake until golden:
- Slide the sheet into the oven and bake for 18 to 20 minutes, watching for that perfect puffed up golden brown color. Your kitchen will smell unbelievably good.
- Cool and garnish:
- Let them sit for five minutes so no one burns their mouth, then scatter chopped chives on top if you want that extra fresh touch.
Save to Pinterest The first time I served these, my teenager wandered into the kitchen and ate three standing at the counter before I could even get them on a serving plate. He looked up, surprised, and said they tasted like something from a restaurant. I didn't tell him how easy they were. Some things are better left mysterious.
Choosing Your Jelly
I've tried this with all kinds of pepper jelly, and the sweet red pepper version is my favorite because it has just enough heat without scaring off anyone. If your crowd likes spice, go for the hot jalapeño jelly and watch people's faces light up. You can even mix a little cayenne into regular jelly if that's all you have on hand. The key is balancing sweet with a slow building warmth that keeps people reaching for more.
Make Ahead Magic
I've rolled these up in the morning, covered the tray with plastic wrap, and kept them in the fridge until guests arrived. When it's time, just brush on the egg wash and bake them fresh. They come out of the oven hot and flaky, and no one ever knows you did half the work hours earlier. It's one of those rare appetizers that actually benefits from a little rest in the fridge because the pastry firms up and holds its shape better.
Serving and Pairing
I like to put these out on a wooden board with a small bowl of extra pepper jelly and another of grainy Dijon mustard. Some people dip, some don't, but having options makes everyone happy. They're perfect alongside a cheese plate or as the first thing people grab when they walk in the door.
- Serve them warm, not straight out of the oven but after a few minutes so the jelly sets slightly.
- If you're making a big batch, keep the first tray warm in a low oven while the second one bakes.
- Leftovers reheat beautifully in a 350°F oven for about eight minutes, skip the microwave or they'll get soggy.
Save to Pinterest These little bites have become my go to whenever I need to bring something that feels special without spending all day in the kitchen. They've never let me down, and I love that they make hosting feel a little less stressful and a lot more fun.
Common Recipe Questions
- → Can I prepare these ahead of time?
Yes, assemble the wrapped sausages on the baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Bake directly from the refrigerator, adding 2-3 minutes to the cooking time.
- → What's the best way to keep them warm for serving?
Place baked hogs in a blanket in a slow cooker on the warm setting or keep them in a 200°F oven. They'll stay fresh and warm for up to an hour without drying out.
- → Can I use crescent roll dough instead of puff pastry?
Absolutely. Crescent roll dough works well as a substitute. Separate along the perforations and cut into strips if needed. The texture will be slightly different but equally delicious.
- → How do I prevent the pastry from burning?
Monitor during baking and cover loosely with foil if the pastry browns too quickly. Ensure your oven temperature is accurate by using an oven thermometer, and position the baking sheet in the center rack.
- → What dipping sauces pair well with these?
Serve with extra pepper jelly, Dijon mustard, whole grain mustard, or a spicy aioli. A tangy apricot glaze or sriracha mayo also complements the sweet and spicy flavors beautifully.
- → Can I freeze these after baking?
Yes, freeze baked hogs in a blanket on a baking sheet, then transfer to an airtight container for up to 3 months. Reheat in a 350°F oven for 8-10 minutes until warmed through.