Pepper Jelly Hogs in Blanket (Printable)

Cocktail sausages wrapped in puff pastry with sweet and spicy pepper jelly glaze. Perfect party appetizer.

# Components:

→ 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 fresh chives, chopped
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 surface. Cut into 24 strips, each approximately 1 by 2.5 inches.
03 - Brush each pastry strip lightly with sweet pepper jelly.
04 - Place one cocktail sausage at one end of each pastry strip and roll tightly with jelly side facing inward.
05 - Position wrapped sausages seam side down on the prepared baking sheet in a single layer.
06 - Brush the top of each wrapped sausage with beaten egg. Optionally sprinkle with sesame seeds.
07 - Bake for 18 to 20 minutes until pastry is golden brown and puffed.
08 - Allow to cool for 5 minutes. Garnish with chopped chives immediately before serving if desired.

# Expert Advice:

01 -
  • They look elegant enough for a dinner party but come together faster than most people can set out napkins.
  • The pepper jelly adds a sophisticated sweet-spicy punch that makes everyone ask what your secret ingredient is.
  • You can prep them hours ahead and bake right before guests arrive, which is basically a life hack disguised as an appetizer.
02 -
  • Don't skip the cooling time—I learned this the hard way when someone bit into one fresh from the oven and the melted jelly burned their mouth, which was awkward and entirely preventable.
  • The jelly needs to be inside the wrap, not on top, or it'll leak out and caramelize on the pan instead of staying where it belongs.
03 -
  • Brush the jelly lightly with your fingertip instead of heavy-handed with a brush—precision here keeps everything contained and prevents sogginess.
  • If your pastry is cracking while cutting, it's too cold; let it sit for another few minutes at room temperature and it'll slice like butter.
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