Pepper Jelly Hogs in a Blanket (Print Version)

Juicy sausages wrapped in buttery puff pastry with sweet and spicy pepper jelly glaze. Perfect for entertaining.

# 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 chopped fresh chives
06 - 1 teaspoon sesame seeds

# How to Make It:

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 - Position one cocktail sausage at the end of each pastry strip and roll tightly with jelly side facing inward.
05 - Place 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 texture.
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.

# Additional Tips::

01 -
  • They look impressive but come together faster than most people can finish their first drink.
  • The sweet heat from the jelly makes them taste nothing like the ones you remember from childhood.
  • You can prep them hours ahead and just slide them in the oven when guests arrive.
  • Even picky eaters who claim they don't like spicy food end up loving these.
02 -
  • If your pastry is too cold, it will crack when you try to roll it, let it sit at room temperature for about ten minutes first.
  • Don't skip the egg wash, it's the difference between pale dough and that gorgeous glossy finish that makes people think you're a better cook than you are.
  • Space them at least an inch apart on the sheet or they'll bake into each other and you'll have to pull them apart.
03 -
  • Use a sharp knife or pizza cutter to get clean edges on your pastry strips, ragged cuts make them harder to roll neatly.
  • If the jelly is too thick to brush on easily, warm it in the microwave for ten seconds until it loosens up.
  • For a fancier look, twist the pastry strip as you wrap it around the sausage instead of rolling it straight.
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