Pepper Jelly Hogs in Blanket

My friend showed up to book club with a tray of these, and nobody talked about the book for the first twenty minutes. We just stood around the kitchen island, reaching for one more, debating whether the jelly was apricot or jalapeño, and laughing at how quickly they disappeared. I went home that night determined to crack the recipe, and it turned out to be shockingly simple. The combination of flaky pastry, smoky sausage, and that sweet-spicy glaze hit every craving at once.

I made these for a holiday party last year, and they were gone before the main course even came out. A neighbor cornered me by the drink table, insisting I text her the recipe right then. I watched a dad sneak three onto a napkin for his kid, then grab two more for himself when he thought no one was looking. Theres something about the crispy, golden pastry and that glossy, sticky glaze that turns casual grazers into devoted fans.

Ingredients

• Cocktail sausages: The smoky, salty base of the whole operation. Mini smoked sausages work beautifully, or use mini hot dogs if thats what you have on hand.
• Puff pastry: Thaw it in the fridge overnight or leave it on the counter for about 40 minutes. Cold pastry is impossible to work with, but too-warm pastry gets sticky and tears.
• Sweet pepper jelly: This is where the magic happens. It caramelizes as it bakes, creating a shiny, sweet-spicy coating that makes these impossible to resist.
• Egg: Beaten with a fork and brushed on top for that bakery-perfect golden shine.
• Chives and sesame seeds: Totally optional, but they add a pop of color and a little extra texture that makes the platter look more intentional.

Instructions

Prep the oven and pan:

Preheat to 400°F and line your baking sheet with parchment. Skipping the parchment means scraping caramelized jelly off the pan later, which is no fun at all.

Cut the pastry:

Unfold the thawed puff pastry on a floured surface and slice it into 24 narrow strips, about 1 inch wide and 2.5 inches long. A pizza cutter makes this faster and cleaner than a knife.

Brush with jelly:

Use a pastry brush to lightly coat each strip with pepper jelly. You dont need much; a thin layer is enough to add flavor without making things too sticky to handle.

Wrap the sausages:

Place a sausage at one end of each jelly-brushed strip and roll it up snugly, keeping the jelly on the inside. Press the seam gently to seal.

Arrange and glaze:

Set each wrapped sausage seam side down on the baking sheet, leaving a little space between them. Brush the tops with beaten egg, and sprinkle with sesame seeds if youre using them.

Bake until golden:

Slide the pan into the oven and bake for 18 to 20 minutes, until the pastry is puffed and deeply golden. The jelly will bubble and caramelize at the edges.

Cool and garnish:

Let them sit for about 5 minutes so the jelly sets slightly and you dont burn your mouth. Scatter chopped chives over the top if you want them to look extra pretty.

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These became my go-to whenever I need to show up somewhere with food and actually enjoy the party instead of stressing in the kitchen. I love that I can assemble them in the morning, refrigerate the whole tray, and bake them right before guests arrive. The smell alone gets everyone curious, and the first bite always sparks conversation. Its the kind of recipe that makes you look like you tried harder than you did.

Variations You Can Try

If you want more heat, swap in hot pepper jelly or stir a pinch of cayenne into the sweet stuff. Ive also used fig jam when I was out of jelly, and it was rich and wonderful in a different way. You can substitute crescent roll dough for the puff pastry if thats easier to find, though the texture will be softer and less crispy. Some people like to add a tiny smear of Dijon mustard under the jelly for extra tang.

Serving Suggestions

I usually put out a small bowl of extra pepper jelly or grainy mustard for dipping, though most people eat them straight off the tray. They pair beautifully with sparkling wine, cold beer, or even a bold red if youre serving them at a dinner party. Ive also set them out alongside cheese, crackers, and fruit, and they hold their own on any spread. Theyre sturdy enough to stay good for about 30 minutes after baking, so you dont have to rush them to the table.

Storage and Make-Ahead Tips

You can assemble these up to 4 hours ahead, cover the tray with plastic wrap, and keep them in the fridge until youre ready to bake. I wouldnt go much longer than that or the pastry can get soggy. Leftovers reheat surprisingly well in a 350°F oven for about 8 minutes, though they never last long enough in my house to worry about storage.

• Assemble in the morning and bake fresh before your guests arrive.
• Reheat leftovers in the oven, not the microwave, to keep the pastry crisp.
• Freeze unbaked rolls on a tray, then transfer to a bag and bake from frozen, adding a few extra minutes.

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This recipe has saved me more times than I can count, and it never fails to impress. Keep a box of puff pastry in the freezer and a jar of pepper jelly in the pantry, and youll always be ready.

Recipe Questions & Answers

→ Can I make these ahead of time?

Yes, you can assemble the wrapped sausages up to 24 hours in advance. Store them covered in the refrigerator and brush with egg wash just before baking. Add a few extra minutes to the baking time if starting from cold.

→ What type of pepper jelly works best?

Sweet red pepper jelly is the classic choice, but you can use hot pepper jelly for extra heat or jalapeño jelly for a spicier kick. The sweetness balances perfectly with the savory sausages.

→ Can I use different types of sausages?

Absolutely! Mini smoked sausages, cocktail wieners, or even regular hot dogs cut into thirds all work well. Choose your favorite variety or try different types for variety.

→ How do I prevent the pastry from getting soggy?

Brush only a light coating of pepper jelly on the pastry strips and make sure to place them seam side down on the baking sheet. Baking at the correct temperature ensures the pastry puffs up and stays crisp.

→ What should I serve with these?

Serve with extra pepper jelly, Dijon mustard, honey mustard, or spicy brown mustard for dipping. They also pair wonderfully with a sweet and tangy barbecue sauce.

→ How long do leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness. Avoid microwaving as it makes the pastry soggy.