Save My friend Sarah brought these to a holiday party last December, and I watched them disappear faster than the champagne. The moment I bit into one—that shatter of buttery pastry giving way to the juicy sausage and that sweet-spicy pepper jelly—I knew I had to figure out how to make them myself. What started as a casual recipe request turned into an obsession, and now they're my secret weapon for any gathering where I want to look effortlessly impressive.
I made these for a small dinner party last spring, and my neighbor stopped by just as they were coming out of the oven. The smell was so good that she ended up staying for appetizers, and we spent an hour talking while demolishing half the batch with glasses of cold white wine. Those little bites became the highlight of the evening, not because they're complicated, but because they taste like someone actually cared about making something special.
Ingredients
- 24 cocktail sausages: These mini smoked sausages are the backbone of the whole thing—they cook through perfectly in the oven and stay juicy inside while the pastry gets golden and crispy.
- 1 sheet frozen puff pastry, thawed: Don't skip the thawing step or you'll end up with pastry that cracks and tears; let it sit at room temperature for about 30 minutes and it'll roll like butter.
- 1/3 cup sweet pepper jelly: This is where the magic happens—the jelly caramelizes slightly in the oven and creates a sweet-savory glaze that makes people come back for more.
- 1 egg, beaten (for egg wash): This gives the pastry that beautiful golden-brown color and a subtle shine that makes them look bakery-quality.
- 1 tablespoon chopped fresh chives: A light sprinkle at the end adds a pop of color and a hint of fresh onion flavor that balances the sweetness.
- 1 teaspoon sesame seeds: Optional, but they add a subtle nuttiness and a professional-looking finish.
Instructions
- Get your oven ready and prep your workspace:
- Preheat the oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup so much easier. You want everything ready to go before you start working with the pastry since it can get a bit temperamental if it sits around.
- Cut and shape the pastry strips:
- Unfold your thawed puff pastry on a lightly floured surface and cut it into 24 strips about 1 by 2.5 inches each. A sharp knife or pizza cutter works best here; a dull knife will squeeze the pastry and it won't puff up as beautifully.
- Coat with the pepper jelly:
- Brush each pastry strip lightly with pepper jelly using a pastry brush—you don't need much, just enough to add flavor and color. The jelly will spread and caramelize as the pastry bakes, so restraint is actually your friend here.
- Roll up the sausages:
- Place a cocktail sausage at one end of each jelly-coated strip and roll it up tightly so the jelly stays tucked inside. Think of it like a little edible sleeping bag for your sausage.
- Arrange and brush with egg wash:
- Place all your wrapped sausages seam side down on the baking sheet, then brush the tops generously with beaten egg. If you want to add sesame seeds, do it now while the egg is still wet so they stick.
- Bake until golden:
- Slide the whole thing into your hot oven for 18 to 20 minutes until they're puffed and deeply golden brown. You'll know they're done when they smell absolutely irresistible and the pastry is crispy.
- Cool and garnish:
- Let them rest for about 5 minutes—this helps them set and makes them easier to eat without burning your mouth. Sprinkle with fresh chives right before serving if you're using them.
Save There's something about watching people's faces light up when they realize how good something homemade tastes that never gets old. My coworker once asked if I'd bought these at a bakery, and the fact that she thought they were store-bought was honestly the highest compliment I've ever received in my kitchen.
Flavor Combinations That Work
Once you master the basic pepper jelly version, the real fun begins. I've experimented with hot pepper jelly when I want to bring some heat, and I've tried swapping in apricot preserves mixed with a pinch of Dijon mustard for a completely different vibe. The beauty of this recipe is that it's a blank canvas—the pastry and sausage stay the same, but the jelly glaze can transform the whole thing depending on your mood or the crowd you're feeding.
Make-Ahead Magic
Life gets busy, and sometimes you need a shortcut that doesn't feel like one. You can actually assemble these completely, refrigerate them on the baking sheet for up to 8 hours, and then bake them straight from the fridge without adding any time—just add a minute or two to the baking time. I've done this for parties and it's been a game-changer for reducing stress on the day of the event.
Serving and Storage Wisdom
These are best served warm, which means timing is everything when you're hosting. If you're making a bigger batch, bake them in two rounds so the second batch comes out hot and crispy while people are still enjoying the first round. I always set out a small bowl of extra pepper jelly and Dijon mustard for dipping—it gives guests options and makes the whole spread feel more intentional.
- Store leftovers in an airtight container in the fridge for up to 3 days, and reheat them in a 350°F oven for about 8 minutes to restore their crispiness.
- If you're transporting these to a party, pack them in a single layer in a sturdy container so they don't get crushed—they're delicate and deserve respect.
- These freeze beautifully before baking, so make extras and stash them in the freezer for last-minute entertaining emergencies.
Save These little hogs in a blanket have become my answer to the question, "What can I bring?" They're simple enough that they never feel like a burden, but impressive enough that people remember them long after the party ends. That's the sweet spot where good cooking lives.
Cooking Questions
- → Can I make these ahead of time?
Yes, you can assemble them up to 24 hours in advance. Wrap tightly and refrigerate, then brush with egg wash and bake when ready to serve. Add 2-3 minutes to baking time if starting from cold.
- → What type of pepper jelly works best?
Sweet red pepper jelly is the most popular choice, offering a mild heat with fruity sweetness. For more spice, try jalapeño pepper jelly or habanero varieties depending on your heat preference.
- → Can I use a different type of pastry?
Absolutely. Crescent roll dough is a convenient alternative that creates a lighter, breadier texture. Phyllo dough also works well for a crispier, more delicate result.
- → How do I prevent the pastry from getting soggy?
Use a light hand when brushing on the pepper jelly, and make sure your sausages are patted dry before wrapping. Baking at the correct temperature ensures the pastry puffs and crisps properly.
- → What dipping sauces pair well with these?
Extra pepper jelly, honey mustard, Dijon mustard, or sriracha mayo all complement the sweet and savory flavors beautifully. A tangy barbecue sauce also works wonderfully.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness. Avoid microwaving as it makes the pastry soggy.