Pepper Jelly Hogs in Blanket (Printable)

Cocktail sausages wrapped in puff pastry with sweet pepper jelly glaze. Perfect party appetizer in 35 minutes.

# 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 large egg, beaten (for egg wash)

→ Optional Garnishes

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

# How to Prepare:

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 measuring approximately 1 by 2.5 inches.
03 - Brush each pastry strip lightly with sweet pepper jelly.
04 - Position one cocktail sausage at the end of each pastry strip and roll up tightly with jelly facing inward.
05 - Place wrapped sausages seam side down on the prepared baking sheet.
06 - Brush the tops of each wrapped sausage with beaten egg. Optionally sprinkle with sesame seeds for added texture.
07 - Bake for 18 to 20 minutes until golden brown and puffed.
08 - Allow to cool for 5 minutes. Garnish with chopped fresh chives before serving if desired.

# Expert Suggestions:

01 -
  • They disappear faster than you can refill the tray, which means youre doing something right.
  • The pepper jelly glaze adds a grown up twist that feels special without any extra effort.
  • Theyre easy enough to make on a weeknight but impressive enough for any gathering.
  • You only need five main ingredients and about half an hour from start to finish.
02 -
  • If you skip the egg wash, the pastry stays pale and dull instead of glossy and golden.
  • Rolling the sausages too loosely means the pastry unravels in the oven, so press firmly as you go.
  • Thaw the puff pastry completely or it cracks when you try to roll it, ruining the whole sheet.
03 -
  • Use a pizza cutter instead of a knife to slice the pastry quickly and cleanly without dragging.
  • Brush the jelly on lightly so the pastry stays crisp instead of turning soggy in the oven.
  • Let the puff pastry stay cold until youre ready to work with it, warm pastry tears and sticks to everything.
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