Pepper Jelly Hogs in Blanket (Printable)

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

# What You 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry sheet on a lightly floured work surface. Cut into 24 strips, each approximately 1 by 2.5 inches using a sharp knife or pizza cutter.
03 - Brush each pastry strip lightly with sweet pepper jelly using a pastry brush.
04 - Place one cocktail sausage at the end of each pastry strip with jelly on the interior. Roll tightly around the sausage, sealing edges.
05 - Position wrapped sausages seam side down in a single layer on the prepared baking sheet.
06 - Brush tops of each wrapped sausage with beaten egg. Optionally sprinkle with sesame seeds for additional texture.
07 - Bake for 18 to 20 minutes until pastry is golden brown and puffed throughout.
08 - Cool for 5 minutes on baking sheet. Transfer to serving platter and garnish with chopped chives if desired. Serve immediately with additional pepper jelly or Dijon mustard for dipping.

# Expert Suggestions:

01 -
  • They look fancy but come together in under 40 minutes with barely any effort.
  • The pepper jelly adds a grown-up twist that makes people pause and ask what makes them so good.
  • Theyre endlessly adaptable: swap the jelly, change the sausage, sprinkle on whatever you have.
  • Perfect for feeding a crowd without spending all day in the kitchen.
02 -
  • Dont skip the egg wash: it makes the difference between pale, dull pastry and that irresistible golden sheen.
  • If your pastry tears while rolling, just pinch it back together. Once it bakes, no one will ever know.
  • Let them cool for a few minutes before serving or the jelly will be molten and someone will definitely burn their tongue.
03 -
  • Use a pizza cutter to slice the pastry: its faster and gives you cleaner edges than a knife.
  • If the jelly is too thick to brush, warm it gently in the microwave for 10 seconds to loosen it up.
  • Dont crowd the baking sheet: give each piece a little room so the pastry puffs properly and bakes evenly.
Go Back