Pepper Jelly Hogs in a Blanket

My cousin showed up to a potluck with a tray of these, and I watched them disappear in under ten minutes. Everyone kept asking what made them so addictive, and she just smiled and said pepper jelly. I went home that night and made my own batch the next morning. Now theyre my go-to whenever I need something that looks fancy but comes together faster than I can vacuum the living room.

I made these for a baby shower once, and the mom-to-be ate six before anyone else even grabbed one. She said the pepper jelly reminded her of her grandmas preserves, and suddenly everyone wanted the story behind the recipe. I didnt have one yet, but that day it became mine. Watching people connect over food you made with your own hands never gets old.

Ingredients

• Cocktail sausages: These little smoky bites are the heart of the recipe. I like the mini smoked sausages best because they have more flavor than plain hot dogs, and they stay juicy even after baking.
• Puff pastry: Thaw it in the fridge overnight if you can. Cold pastry is easier to cut and rolls up without tearing, plus it puffs better in the oven.
• Sweet pepper jelly: This is where the magic happens. The jelly caramelizes slightly as it bakes, creating a glossy, sweet-spicy glaze that makes these unforgettable.
• Egg: Beaten with a fork, this gives the pastry that golden, bakery-style finish. Dont skip it or theyll look pale and sad.
• Chives and sesame seeds: Totally optional, but they add a pop of color and a little crunch that makes the tray look polished and party-ready.

Instructions

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Prep your oven and pan:

Set your oven to 400°F and line a baking sheet with parchment paper. This keeps the bottoms from sticking and makes cleanup a breeze.

Cut the pastry:

Unfold your thawed puff pastry on a floured surface and slice it into 24 strips, each about an inch wide and two and a half inches long. A pizza cutter works beautifully for this.

Brush with jelly:

Use a pastry brush to spread a thin layer of pepper jelly on each strip. You want just enough to coat it without making it soggy.

Wrap the sausages:

Place a sausage at one end of each strip and roll it up snugly with the jelly side facing in. The jelly will melt into the pastry as it bakes, so dont worry if it looks messy now.

Arrange and glaze:

Set each wrapped sausage seam side down on your baking sheet so they dont unroll. Brush the tops with beaten egg and sprinkle with sesame seeds if youre using them.

Bake until golden:

Slide the tray into the oven and bake for 18 to 20 minutes, until the pastry is puffed and deeply golden. Your kitchen will smell like a county fair.

Cool and garnish:

Let them rest for five minutes so you dont burn your tongue, then scatter chopped chives over the top. Serve them warm and watch them vanish.

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My neighbor brought over a bottle of wine one evening, and I pulled a batch of these out of the oven without planning to. We sat on the porch and ate the whole tray between us, laughing about nothing in particular. She still texts me every few months asking if Im making those little pepper jelly things again. Some recipes just stick with people like that.

Make Ahead and Storage

You can assemble these up to a day in advance and keep them covered in the fridge until youre ready to bake. Just brush with egg wash right before they go in the oven. Leftovers reheat well in a 350°F oven for about five minutes, though Ive never actually had leftovers to test that theory more than once.

Flavor Variations

If you want more heat, swap in hot pepper jelly or stir a pinch of cayenne into the sweet stuff. For a milder version, apricot or fig jam works beautifully and gives you a more subtle sweetness. I once used cranberry sauce during the holidays, and it turned into a whole new tradition at my house.

Serving Suggestions

These are perfect on their own, but a small dish of extra pepper jelly or grainy Dijon mustard on the side takes them up a notch. I like to serve them on a wooden board with a few sprigs of fresh herbs tucked around the edges for a rustic look that hides how easy they actually were.

• Set out toothpicks or small napkins so guests can grab them without making a mess.
• Pair them with a tray of cheeses and crackers for a fuller appetizer spread.
• They hold up well at room temperature for about an hour, so you can bake them before guests arrive and relax a little.

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Theres something deeply satisfying about pulling a tray of golden, puffy little bites out of the oven and knowing theyll be gone in minutes. Make these once, and theyll become your signature move at every gathering.

Frequently Asked Questions

→ Can I use a different type of jelly instead of pepper jelly?

Yes, you can substitute with apricot preserves, hot honey, or jalapeño jelly. Each will provide a unique sweet and tangy flavor profile that complements the sausages beautifully.

→ Can I prepare these ahead of time?

Absolutely. Assemble the wrapped sausages up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Brush with egg wash and bake just before serving for the freshest results.

→ What can I use instead of puff pastry?

Crescent roll dough is an excellent substitute that's easier to work with and creates a slightly softer texture. You can also use phyllo dough for a crispier, lighter wrapper.

→ How do I prevent the pastry from getting soggy?

Avoid over-brushing the pastry with jelly, and ensure your oven is fully preheated to 400°F. The high heat helps the pastry puff up quickly, creating a barrier that keeps the interior crisp.

→ What dipping sauces pair well with these?

Extra pepper jelly is always a hit, but Dijon mustard, honey mustard, spicy brown mustard, or even a creamy horseradish sauce complement the flavors perfectly.

→ Can I freeze these for later?

Yes, freeze unbaked assembled pieces on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the cooking time until golden and heated through.