Pepper Jelly Hogs in Blanket

My cousin showed up to a holiday potluck with a tray of these, and I watched them vanish in under ten minutes. Everyone kept asking what made them different from the usual party fare, and she just smiled and said pepper jelly. I tried one and immediately understood—the sweet heat against buttery pastry and smoky sausage was completely addictive. I made them myself the following weekend and haven't stopped since.

I brought a double batch to a game night once, thinking Id have leftovers. By halftime, the tray was empty and people were asking if I had more hidden in the kitchen. One friend even texted me the next day for the recipe, which never happens. That night convinced me these belonged in my regular rotation, not just for holidays.

Ingredients

• Cocktail sausages: Mini smoked sausages work best because they have that smoky depth, but mini hot dogs are fine if thats what you have on hand.
• Puff pastry: Thaw it in the fridge overnight or on the counter for about 40 minutes so it rolls without cracking.
• Sweet pepper jelly: This is where the magic happens, adding both sweetness and a gentle kick that balances the richness of the pastry.
• Egg: Beaten with a splash of water, it gives the pastry that shiny golden finish that makes them look bakery perfect.
• Chives and sesame seeds: Totally optional, but they add a little color and crunch that makes the tray look more polished.

Instructions

Preheat and prep:

Set your oven to 400°F and line a baking sheet with parchment so nothing sticks. This step saves cleanup time later, which youll appreciate when youre busy hosting.

Cut the pastry:

Unfold the thawed puff pastry on a floured surface and slice it into 24 strips, roughly 1 by 2.5 inches each. A pizza cutter makes this faster and neater than a knife.

Brush with jelly:

Lightly coat each strip with pepper jelly using a pastry brush. Dont overdo it or the pastry gets soggy, just a thin layer is enough.

Wrap the sausages:

Place a sausage at one end of each strip and roll it up snugly with the jelly side facing in. Press the seam gently so it stays closed during baking.

Arrange and glaze:

Set each wrapped sausage seam side down on the baking sheet, then brush the tops with beaten egg. Sprinkle sesame seeds on top if you want a little extra texture.

Bake until golden:

Slide the sheet into the oven and bake for 18 to 20 minutes, watching for that deep golden puff. The kitchen will smell incredible halfway through.

Cool and garnish:

Let them rest for five minutes so no one burns their mouth, then scatter chopped chives over the top before serving.

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A neighbor once told me these reminded her of something her grandmother used to make, except fancier. She took three home in a napkin and came back the next day asking if I could teach her. We spent an afternoon in my kitchen rolling pastry and talking, and now she makes them for her own family gatherings.

Choosing Your Jelly

Sweet pepper jelly is the classic choice, but hot pepper jelly amps up the heat if your crowd likes spice. Ive also used jalapeno jelly with great results, and once I stirred a pinch of cayenne into apricot preserves when I ran out of pepper jelly entirely. The key is balancing sweetness with a little kick so the flavor doesnt get flat.

Pastry Alternatives

Puff pastry gives you those flaky, buttery layers that feel a little fancy, but crescent roll dough works in a pinch and actually makes the recipe even faster. The texture is softer and less crispy, but kids tend to prefer it. Ive made both versions side by side at parties and watched them disappear at the same speed, so use whatever fits your timeline and taste.

Serving and Storage

These are best served warm, right out of the oven when the pastry is still crisp and the jelly is glossy. If you need to make them ahead, bake them fully, let them cool, and reheat in a 350°F oven for about 8 minutes before serving. Leftovers keep in the fridge for two days, though Ive never actually had any left over to test that theory properly.

• Set out a small bowl of extra pepper jelly or Dijon mustard for dipping.
• Double the batch if youre feeding more than six people because they go fast.
• Arrange them on a platter with fresh herbs tucked around the edges for a prettier presentation.

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Every time I make these, someone asks for the recipe, and I love how something so simple can feel like a little celebration. Theyre proof that you dont need complicated techniques to create something people remember.

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, then brush with egg wash and bake when ready to serve.

→ What type of pepper jelly works best?

Sweet red pepper jelly is the classic choice, but you can use jalapeño jelly for more heat or even habanero jelly for a spicy kick. Choose based on your heat preference.

→ Can I use crescent roll dough instead of puff pastry?

Absolutely. Crescent roll dough works well and creates a slightly softer, bread-like texture. Simply unroll the dough, separate into triangles, cut into strips, and wrap as directed.

→ How do I prevent the pastry from getting soggy?

Use just a light brush of pepper jelly on each strip, and make sure to place the wrapped sausages seam side down. Baking at 400°F ensures the pastry crisps up quickly.

→ What dipping sauces pair well with these?

Extra pepper jelly, Dijon mustard, honey mustard, spicy brown mustard, or even a sriracha mayo all complement the sweet and savory flavors beautifully.

→ Can these be frozen?

Yes, freeze unbaked wrapped sausages on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the cooking time.