Pepper Jelly Hogs in Blanket (Printable)

Cocktail sausages wrapped in puff pastry with sweet and spicy pepper jelly glaze for parties and gatherings.

# 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 egg, beaten for egg wash

→ Optional Garnishes

05 - 1 tablespoon chopped fresh chives
06 - 1 teaspoon sesame seeds

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry on a lightly floured surface and 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 the jelly side facing inward.
05 - Position wrapped sausages seam side down on the prepared baking sheet in a single layer.
06 - Brush tops with beaten egg and 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 -
  • The pepper jelly caramelizes into a sticky, sweet-spicy glaze that makes ordinary cocktail sausages taste gourmet.
  • Puff pastry does all the work for you, puffing up golden and buttery without any fussing.
  • They disappear so fast youll wish you doubled the batch.
02 -
  • Dont skip the egg wash, it is the difference between pale pastry and that irresistible golden shine.
  • Let the puff pastry thaw completely but stay cold, warm pastry gets sticky and hard to roll.
  • Seam side down is crucial or theyll unravel in the oven and youll lose all that jammy filling.
03 -
  • Use a pastry brush with soft bristles so you dont tear the delicate puff pastry when applying the jelly and egg wash.
  • If your pepper jelly is too thick, warm it in the microwave for 10 seconds to make brushing easier.
  • Let them cool just enough to handle but serve them warm, the pastry loses its crispness as it sits.
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