Pepper Jelly Hogs in Blanket (Print)

Cocktail sausages wrapped in puff pastry with sweet and spicy pepper jelly glaze. Ready 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 fresh chives, chopped
06 - 1 teaspoon sesame seeds

# How To Make It:

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

# Expert Tips:

01 -
  • They look like you spent hours in the kitchen but come together in less than 20 minutes of active work.
  • The pepper jelly creates a caramelized glaze that makes ordinary cocktail sausages taste gourmet.
  • Everyone from kids to adults reaches for seconds, making them a safe bet for mixed crowds.
  • You can prep them ahead and bake right before guests arrive, so youre not stuck in the kitchen.
02 -
  • Keep the puff pastry cold while you work, if it gets too warm it becomes sticky and wont puff properly, so work quickly or chill it again if needed.
  • Dont skip the egg wash, it makes the difference between pale pastry and that beautiful golden finish that looks bakery-bought.
  • Let them cool for a few minutes before serving or the jelly will be molten hot and burn tongues, I learned this the hard way.
03 -
  • Use a pastry brush with silicone bristles for the egg wash, it distributes more evenly and doesnt leave streaks like traditional bristle brushes.
  • If your puff pastry tears while cutting, press the seam back together with your fingers, it will seal up during baking and no one will ever know.
  • Make a double batch and freeze half unbaked on a parchment-lined tray, then transfer to a freezer bag once solid, you can bake them straight from frozen by adding five extra minutes.
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