Pepper Jelly Hogs in Blanket (Print View)

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

# Components:

→ 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 egg, beaten (for egg wash)

→ Optional Garnishes

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

# Directions:

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.
03 - Brush each pastry strip lightly with sweet pepper jelly.
04 - Place one cocktail sausage at the end of each strip and roll tightly with jelly side 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.
07 - Bake for 18 to 20 minutes until golden brown and puffed.
08 - Remove from oven and let cool for 5 minutes. Garnish with chopped fresh chives before serving if desired.

# Expert Advice:

01 -
  • They taste fancy enough to impress guests but come together in under 35 minutes, which means you can actually enjoy your own party instead of being stuck in the kitchen.
  • The pepper jelly adds a sophisticated sweet-spicy kick that makes people ask for the recipe, and you'll love knowing it's just four ingredients wrapped up in golden, crispy pastry.
02 -
  • If your puff pastry is still cold or frozen when you try to cut it, it'll crack and tear instead of slicing cleanly—give it a full 30 minutes at room temperature and your life becomes so much easier.
  • Don't overload the pastry strips with jelly or they'll leak out onto the baking sheet and burn; a thin, even coat is all you need because the jelly concentrates as it heats.
03 -
  • Use high-quality pepper jelly if you can find it—the better your ingredients, the less work the pastry and sausage have to do to shine.
  • If you're worried about the pastry browning too fast, tent it loosely with foil for the first 10 minutes of baking, then remove it to let the tops get golden.
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