Pepper Jelly Hogs in Blanket

My cousin showed up to book club with a tray of these last spring, and I watched them disappear in under ten minutes. She swore they were easy, but I didn't believe her until I made them myself the following weekend. The combination of flaky pastry, smoky sausage, and that glossy pepper jelly glaze felt like party food that actually required effort—but it didn't. I've been making them ever since, tweaking the heat level depending on who's coming over.

I brought these to a holiday potluck last December, and three people asked for the recipe before I even set the tray down. One friend said they tasted like something from a fancy catering menu, which made me laugh because I'd rolled them while still in my pajamas that morning. They became my go-to whenever I need to contribute something that feels special without the stress.

Ingredients

• Cocktail sausages: The smoky, savory base that holds up beautifully to the sweet jelly glaze—look for good-quality mini smoked sausages, not the rubbery kind.
• Puff pastry: Thaw it in the fridge overnight so it's easy to work with and bakes up golden and crisp, not soggy.
• Sweet pepper jelly: This is where the magic happens—it caramelizes slightly in the oven and adds a glossy, tangy-sweet finish.
• Egg: Beaten and brushed on top, it gives the pastry that shiny, bakery-style finish.
• Chives and sesame seeds: Optional, but they add a pop of color and a little crunch that makes the tray look polished.

Instructions

Prep the oven and pan:

Preheat to 400°F and line your baking sheet with parchment so nothing sticks. This also makes cleanup a breeze.

Cut the pastry:

Unfold the thawed puff pastry on a floured surface and slice it into 24 thin strips, about 1 x 2.5 inches each. A pizza cutter works better than a knife here.

Brush with jelly:

Lightly brush each strip with pepper jelly, just enough to coat—you don't want it dripping everywhere. Save a little jelly for serving on the side.

Roll the sausages:

Place a cocktail sausage at one end of each strip and roll it up snugly, jelly side in. Press the seam gently to seal.

Arrange and brush:

Lay them seam side down on the baking sheet, then brush the tops with beaten egg. Sprinkle sesame seeds on top if you like a little extra texture.

Bake until golden:

Slide the tray into the oven and bake for 18 to 20 minutes, until the pastry is puffed and deeply golden. Let them cool for five minutes before garnishing with chives.

Save

The first time I served these at a casual dinner, my neighbor asked if I'd ordered them from a caterer. I admitted I'd made them in under 40 minutes, and she just stared at me. That's the beauty of this recipe—it feels like you fussed, but you didn't.

Adjusting the Heat

If your crowd likes spice, swap in hot pepper jelly or stir a pinch of cayenne into the sweet stuff before brushing. I've done both, and the hot version always gets devoured first. For kids or milder palates, stick with the sweet jelly—it still has plenty of flavor without any burn.

Make-Ahead Strategy

You can roll these up to four hours ahead and keep them covered in the fridge until you're ready to bake. Just brush with egg wash right before they go in the oven so the pastry stays crisp. I've even frozen unbaked ones and baked them straight from the freezer, adding a couple extra minutes to the timer.

Serving and Pairing

These are best served warm, not hot, so they don't burn anyone's mouth. I like to put out a small bowl of extra pepper jelly or grainy Dijon mustard for dipping—it gives people options and makes the tray feel more intentional.

• Pair them with a crisp white wine or cold beer for cocktail hour.
• Serve alongside cheese and crackers or a simple veggie tray to round out the spread.
• Keep a damp towel nearby while rolling—it helps if your hands get sticky from the jelly.

Save

These little bites have become my secret weapon for any gathering where I want to look like I know what I'm doing. They're proof that sometimes the simplest recipes are the ones people remember.

Common Questions

→ Can I make these ahead of time?

Yes, you can assemble the wrapped sausages up to 24 hours in advance. Cover tightly and refrigerate, then brush with egg wash and bake when ready to serve. Add 2-3 minutes to baking time if starting from cold.

→ What type of pepper jelly works best?

Sweet red pepper jelly is ideal for a balanced flavor. For more heat, use hot pepper jelly or jalapeño jelly. You can also mix sweet jelly with a pinch of cayenne pepper for customized spiciness.

→ Can I use a different type of pastry?

Absolutely. Crescent roll dough is a great substitute for puff pastry and creates a slightly softer texture. You can also use phyllo dough for a crispier, lighter result.

→ How do I prevent the pastry from getting soggy?

Use pepper jelly sparingly when brushing the pastry strips, and make sure to place the wrapped sausages seam side down on the baking sheet. Baking on parchment paper also helps achieve even crispness.

→ What dipping sauces pair well with these?

Extra pepper jelly is the classic choice, but Dijon mustard, honey mustard, spicy brown mustard, or even a creamy horseradish sauce all complement the sweet and savory flavors beautifully.

→ 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 crispness. Avoid microwaving as it makes the pastry soft.