Pepper Jelly Hogs in Blanket (View Print Version)

Cocktail sausages wrapped in puff pastry with sweet and spicy pepper jelly glaze. Party-perfect appetizer.

# 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 chopped fresh chives
06 - 1 teaspoon sesame seeds

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry sheet on lightly floured surface and 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 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, then garnish with chopped fresh chives if desired before serving.

# Expert Advice:

01 -
  • A perfect balance of sweet, spicy, and savory flavors.
  • Quick and easy preparation with only 15 minutes of hands-on time.
  • Uses convenient store-bought puff pastry for a professional, flaky finish.
  • Highly customizable heat levels depending on your choice of pepper jelly.
02 -
  • Always place the sausages seam-side down on the baking sheet to prevent them from unrolling during the baking process.
  • Do not over-apply the jelly; a light brush is enough to provide flavor without causing a sticky mess on the tray.
  • Use parchment paper to prevent the sugar in the jelly from sticking to your baking sheet.
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