Pepper Jelly Hogs in a Blanket (Print version)

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

# 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

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry on a lightly floured surface. Cut into 24 strips, each approximately 1 inch by 2.5 inches in dimension.
03 - Brush each pastry strip lightly with sweet pepper jelly.
04 - Position a cocktail sausage at one end of each pastry strip and roll tightly with jelly side facing inward.
05 - Place wrapped sausages seam side down on the prepared baking sheet in a single layer.
06 - Brush tops of wrapped sausages with beaten egg. Optionally sprinkle with sesame seeds for texture and visual appeal.
07 - Bake for 18 to 20 minutes until pastry is golden brown and puffed.
08 - Allow to cool for 5 minutes. Garnish with chopped fresh chives before serving if desired.

# Cooking tips:

01 -
  • They look like you spent an hour fussing, but they come together in less time than it takes to vacuum the living room.
  • The pepper jelly glaze gives them a grown-up edge that makes people ask for the recipe instead of just eating them quietly.
  • You can prep them ahead and bake them right before guests arrive, so you're not stuck in the kitchen when the doorbell rings.
02 -
  • Don't skip thawing the puff pastry properly—if it's too cold, it cracks; too warm, it turns into a sticky mess.
  • Brushing the jelly on before wrapping instead of after keeps the glaze inside where it belongs, so it caramelizes against the sausage instead of dripping onto the pan.
03 -
  • Use a pastry brush with silicone bristles for the egg wash—it won't shed like natural bristles and you get a smoother, more even glaze.
  • If your puff pastry is sticking to the counter, dust it lightly with flour, but not too much or it won't puff as high in the oven.
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