Pepper Jelly Hogs in a Blanket

My sister showed up to book club with these one Tuesday night, and the conversation stopped mid-sentence. We all just stared at the tray, then at her, then back at the tray. Someone finally asked what they were, and she just smiled and said, "Try one." The sweet heat from the pepper jelly against the buttery pastry was unlike anything I'd tasted in an appetizer before. I made them the following weekend.

I brought these to a potluck last spring, worried they might be too simple next to all the elaborate dips and casseroles. They were gone in eight minutes. A neighbor cornered me by the drinks table and made me promise to bring them to her daughter's graduation party. Now I keep puff pastry and pepper jelly stocked in my freezer and pantry at all times, just in case.

Ingredients

• Cocktail sausages: The mini smoked ones work beautifully here, they're already seasoned and cook up juicy without drying out in the oven.
• Puff pastry: Thaw it in the fridge overnight or on the counter for about 40 minutes, cold pastry is impossible to work with and warm pastry gets sticky and tears.
• Sweet pepper jelly: This is the star, it caramelizes slightly in the oven and creates that addictive sweet-spicy glaze that makes these different from every other wrapped sausage you've tried.
• Egg: Beaten with a tiny splash of water, this gives the pastry that golden shine that makes them look bakery-perfect.
• Chives and sesame seeds: Totally optional, but the chives add a fresh pop of color and the sesame seeds give a little nutty crunch.

Instructions

Get the oven ready:

Preheat to 400°F and line your baking sheet with parchment paper. Skipping the parchment means scraping caramelized jelly off the pan later, trust me on this.

Cut the pastry:

Unfold your thawed puff pastry on a lightly floured surface and cut it into 24 strips, about 1 inch wide and 2.5 inches long. A pizza cutter makes this so much faster than a knife.

Add the jelly:

Brush a thin layer of pepper jelly onto each pastry strip. Don't overdo it or it'll ooze out everywhere, just a light coating does the job.

Wrap the sausages:

Place a cocktail sausage at one end of each strip and roll it up snugly with the jelly side facing in. The pastry should wrap around about one and a half times.

Arrange and brush:

Set them seam side down on your prepared baking sheet, leaving a little space between each one. Brush the tops with beaten egg and sprinkle with sesame seeds if you're using them.

Bake:

Slide the sheet into the oven and bake for 18 to 20 minutes, until they're golden brown and puffed up like little pillows. Let them cool for 5 minutes before transferring to a serving plate, they're molten inside right out of the oven.

Pin it

My husband's coworker is notoriously picky, the kind of guy who brings his own snacks to office parties. He tried one of these at our holiday gathering, went quiet for a second, then ate four more without saying a word. When he left, he asked if I'd consider catering his wife's birthday. I took it as the highest compliment.

Choosing Your Sausages

I've tried this with regular mini hot dogs, cocktail smokies, and even spicy andouille cut into pieces. The smokies win every time because they have that smoky depth that plays so well with the sweetness of the jelly. If you want more kick, go for the spicy versions, but honestly the pepper jelly brings enough heat for most people.

Making Them Ahead

You can roll these up in the morning, arrange them on the baking sheet, cover tightly with plastic wrap, and refrigerate until your guests arrive. Just add a minute or two to the bake time since they'll be going in cold. I've even frozen them unbaked and pulled them out to bake straight from the freezer, adding about 5 extra minutes, and they turned out beautifully.

Serving and Pairing

I like to put a small bowl of extra pepper jelly on the side for people who want more sweetness, and sometimes a little dish of grainy Dijon mustard for those who prefer something sharper. They're perfect with sparkling wine, cold beer, or even sweet tea if you're doing a casual afternoon thing.

• Arrange them on a wooden board with some fresh herbs scattered around for a rustic look.
• If you're serving a crowd, keep a batch warming in a low oven and bring out fresh trays every 20 minutes.
• Garnish right before serving so the chives stay bright green and don't wilt from the heat.

Pin it

These little bites have become my go-to whenever I need to show up with something that feels special without spending all day in the kitchen. They've earned me more recipe requests than anything else I make, and I love that they're impressive enough for fancy gatherings but easy enough for a regular weeknight when you just want something fun.

Recipe FAQs

→ Can I make these ahead of time?

Yes, you can assemble the wrapped sausages up to 24 hours in advance. Store them covered in the refrigerator and brush with egg wash just before baking. You may need to add 2-3 minutes to the baking time if starting from cold.

→ What can I substitute for puff pastry?

Crescent roll dough works well as a substitute for puff pastry. Unroll the dough, cut into strips, and follow the same wrapping process. The texture will be slightly different but equally delicious.

→ How do I prevent the pastry from getting soggy?

Use only a light brush of pepper jelly on each strip and make sure to place the wrapped sausages seam side down. Baking at the proper temperature of 400°F ensures the pastry crisps up quickly before moisture can make it soggy.

→ Can I use regular hot dogs instead of cocktail sausages?

Absolutely. Cut regular hot dogs into thirds or quarters to create bite-sized pieces. Adjust the pastry strip size accordingly to ensure proper coverage and wrapping.

→ What dipping sauces pair well with these?

Extra pepper jelly, Dijon mustard, honey mustard, and spicy brown mustard all complement the flavors beautifully. For more heat, try sriracha mayo or a chipotle aioli.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore the pastry's crispness. Avoid microwaving as it makes the pastry soggy.