Pepper Jelly Hogs in a Blanket

My neighbor showed up at a potluck with a tray of these, and I watched them vanish in under ten minutes. She wouldn't share the recipe until I traded her my banana bread formula. The combination of flaky pastry, salty sausage, and that glossy pepper jelly glaze was so unexpectedly good that I made them twice in one week just to perfect my wrapping technique.

I brought these to a Super Bowl party where everyone else showed up with seven-layer dip and chicken wings. By halftime, three people had texted themselves photos of the empty tray so they'd remember to ask me for the recipe. One friend insisted they tasted like something from a fancy catering menu, which made me laugh because I'd assembled them during naptime with a toddler hanging off my leg.

Ingredients

• Cocktail sausages: The mini smoked ones work best because they have enough flavor to stand up to the sweet jelly, and their size is perfect for one-bite eating at parties.
• Puff pastry: Thaw it in the fridge overnight so it stays cold and easy to handle, otherwise it gets sticky and tears when you try to cut neat strips.
• Sweet pepper jelly: This is where the magic happens, the jelly melts into the pastry as it bakes and creates a shiny glaze that tastes like sweet and spicy grew up together.
• Egg: The beaten egg gives you that golden, glossy finish that makes these look bakery-perfect even though they take almost no skill.
• Chives and sesame seeds: Totally optional, but the chives add a fresh pop of color and the sesame seeds give a little nutty crunch that feels fancy.

Instructions

Get your oven ready:

Preheat to 400°F and line your baking sheet with parchment so nothing sticks. This temperature is hot enough to puff the pastry fast and crisp it up before the sausages overcook.

Prep the pastry:

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

Add the jelly:

Brush a thin layer of pepper jelly on each strip, just enough to coat but not so much it oozes out everywhere. You want it tucked inside the roll where it can work its magic.

Wrap the sausages:

Set a sausage at one end of each strip and roll it up snugly with the jelly side facing in. Don't worry if they're not perfect, they puff up and hide mistakes.

Arrange and glaze:

Place them seam side down on your baking sheet so they don't unroll, then brush the tops with beaten egg. Sprinkle sesame seeds on now if you're using them.

Bake until golden:

Slide the tray into the oven and bake for 18 to 20 minutes until they're puffed, golden, and crispy on the edges. Your kitchen will smell like a street fair.

Cool and garnish:

Let them sit for five minutes so the jelly sets a little and no one burns their mouth. Scatter chopped chives over the top if you want them to look extra pretty.

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The first time I served these at a holiday open house, my uncle ate six of them standing by the kitchen island and declared them better than anything his wife makes, which started a playful argument that lasted through dessert. Now she asks me to make them for family events so she doesn't have to compete, and I always double the batch because they've become the thing people look forward to.

Making Them Your Own

If you want more heat, swap in hot pepper jelly or stir a pinch of cayenne into the sweet stuff before brushing it on. I've also used crescent roll dough when I couldn't find puff pastry, and while it's not quite as flaky, it still tastes great and bakes up soft and buttery. Some people like to serve these with a little dish of extra pepper jelly or grainy Dijon mustard on the side for dipping, which turns them into even more of a conversation starter.

Timing and Prep

You can assemble these up to four hours ahead, cover the tray with plastic wrap, and keep them in the fridge until you're ready to bake. Just add a minute or two to the baking time if they go in cold. I've done this dozens of times when hosting, and it means I'm not stuck in the kitchen while everyone else is having fun in the living room.

Storing and Reheating

Leftovers rarely happen, but if they do, store them in an airtight container in the fridge for up to two days. Reheat them in a 350°F oven for about five minutes to crisp the pastry back up, microwaving makes them soggy and sad.

• Don't freeze these after baking, the pastry gets weird and loses its flakiness.
• You can freeze the unbaked wrapped sausages on a tray, then transfer to a freezer bag and bake straight from frozen, adding a few extra minutes.
• Always let them cool a few minutes before serving or the jelly will be lava-hot inside.

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These little bites have become my go-to whenever I need to bring something that feels special without spending all day in the kitchen. They're proof that a few good ingredients and a little bit of heat can turn something simple into something people remember.

Recipe Questions & Answers

→ Can I make these ahead of time?

Yes, you can assemble them up to 24 hours in advance. Arrange on the baking sheet, cover with plastic wrap, and refrigerate. Brush with egg wash and bake directly from the refrigerator, adding 2-3 extra minutes to the cooking time.

→ What type of pepper jelly works best?

Sweet red pepper jelly is traditional and provides a nice balance of sweet and mild heat. For more spice, use hot pepper jelly or jalapeño jelly. Any variety will work as long as it's spreadable at room temperature.

→ Can I use different types of sausages?

Absolutely. Mini smoked sausages, cocktail franks, or even cut-up regular hot dogs work well. For a gourmet version, try mini bratwurst or chicken sausages. Just ensure they're pre-cooked varieties.

→ How do I keep the pastry from getting soggy?

Don't overload the pastry with jelly—a light brush is sufficient. Make sure to place them seam side down so they seal properly during baking. The high oven temperature also helps create a crisp, flaky exterior.

→ What should I serve these with?

They're delicious on their own, but extra pepper jelly, Dijon mustard, honey mustard, or a spicy aioli make excellent dipping sauces. For a party spread, pair with cheese, crackers, and fresh vegetables.

→ Can I freeze these before or after baking?

Yes to both. Freeze unbaked ones on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-7 minutes. Baked ones can be frozen and reheated at 350°F for 10-12 minutes.