Pepper Jelly Hogs in Blanket (Print version)

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

# Required ingredients:

→ 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 sheet onto a lightly floured surface. Cut into 24 strips, each approximately 1 by 2.5 inches.
03 - Brush each pastry strip lightly with sweet 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 a single layer.
06 - Brush tops of wrapped sausages with beaten egg. If desired, sprinkle with sesame seeds.
07 - Bake for 18 to 20 minutes until pastry is golden brown and puffed.
08 - Allow to cool for 5 minutes. Garnish with chopped chives immediately before serving if desired.

# Expert Advice:

01 -
  • They taste gourmet but use only five ingredients you can grab on a regular grocery run.
  • The pepper jelly bakes into a sticky glaze that keeps the pastry from getting soggy.
  • You can prep them in the morning and bake right before guests arrive.
  • Everyone always asks for the recipe, even people who usually skip appetizers.
02 -
  • If your puff pastry is too cold it'll crack when you roll it, so let it sit at room temperature for about ten minutes first.
  • Don't overbake or the bottoms will get hard and the jelly will caramelize into a sticky mess on the parchment.
  • These are best served warm, not hot, so the jelly sets just enough to stay inside the pastry.
03 -
  • Keep the puff pastry cold while you work—if it gets too warm it won't puff properly and you'll end up with flat, greasy rolls.
  • Space them at least an inch apart on the baking sheet so the hot air circulates and they brown evenly on all sides.
  • If the jelly starts to bubble out during baking, don't panic—it'll caramelize into a sweet crust that actually tastes amazing.
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