Pepper Jelly Hogs in Blanket (Printable Version)

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 egg, beaten (for egg wash)

→ Optional Garnishes

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

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold the thawed puff pastry sheet 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 a cocktail sausage at one end of each pastry strip and roll up tightly with the jelly side facing inward.
05 - Position the wrapped sausages seam side down on the prepared baking sheet, spacing evenly.
06 - Brush the tops of each wrapped sausage with beaten egg. Optionally sprinkle with sesame seeds for garnish.
07 - Bake for 18 to 20 minutes until golden brown and puffed.
08 - Allow to cool for 5 minutes. Garnish with chopped fresh chives before serving if desired.

# Expert Advice:

01 -
  • The pepper jelly creates a sweet-spicy glaze that makes these impossible to stop eating.
  • They look fancy but come together faster than most people can finish setting the table.
  • Even picky eaters who claim they dont like spicy food reach for seconds.
02 -
  • Dont skip the egg wash or the pastry will look pale and dull instead of shiny and appetizing.
  • If your puff pastry gets too warm while youre working, pop it back in the fridge for five minutes so it stays easy to handle.
  • Arrange them with a little space between each one or they will bake into each other and lose their individual puff.
03 -
  • Use a pastry brush with silicone bristles for the egg wash because it spreads more evenly and doesnt leave streaks.
  • Let the pepper jelly come to room temperature before brushing it on so it spreads smoothly without tearing the pastry.
  • If the pastry edges start browning too fast, tent the tray loosely with foil for the last few minutes of baking.
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