Save Pepper Jelly Hogs in a Blanket are a sophisticated and flavorful twist on the classic crowd-pleasing appetizer. By combining juicy cocktail sausages with buttery, flaky puff pastry and a sweet yet spicy pepper jelly glaze, this dish elevates simple ingredients into a gourmet treat. Whether you are hosting a holiday party, a game day gathering, or a casual brunch, these savory bites are guaranteed to be a hit with guests of all ages.
Save The magic of this recipe lies in the thin layer of pepper jelly brushed inside the pastry. As the sausages bake, the jelly melts and caramelizes against the meat and dough, creating a sticky, delicious glaze that adds depth to every bite. Garnished with fresh chives and sesame seeds, they look as impressive as they taste.
Ingredients
- 24 cocktail sausages (mini smoked sausages or mini hot dogs)
- 1 sheet frozen puff pastry, thawed
- 1/3 cup sweet pepper jelly
- 1 egg, beaten (for egg wash)
- 1 tablespoon chopped fresh chives (optional garnish)
- 1 teaspoon sesame seeds (optional garnish)
Instructions
- Step 1
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2
- Unfold the puff pastry sheet on a lightly floured surface. Cut into 24 strips, each about 1 x 2.5 inches.
- Step 3
- Brush each pastry strip lightly with pepper jelly.
- Step 4
- Place a cocktail sausage at one end of each strip and roll up tightly, jelly side in.
- Step 5
- Arrange the wrapped sausages seam side down on the prepared baking sheet.
- Step 6
- Brush tops with beaten egg. Optionally, sprinkle with sesame seeds.
- Step 7
- Bake for 18–20 minutes, or until golden brown and puffed.
- Step 8
- Let cool for 5 minutes. Garnish with chopped chives before serving, if desired.
Zusatztipps für die Zubereitung
For the best results, ensure your puff pastry is thawed but still very cold when you work with it; this ensures the butter layers stay intact for maximum puffiness. Using a pizza cutter is an excellent way to get straight, clean edges when slicing your pastry strips.
Varianten und Anpassungen
If you prefer more heat, substitute the sweet pepper jelly with a hot variety or add a pinch of cayenne pepper to the glaze. For a softer, more bread-like texture, you can substitute the puff pastry with crescent roll dough.
Serviervorschläge
Garnish the platter with extra fresh chives for a pop of color. These sausages are delicious on their own, but they also pair beautifully with a side of Dijon mustard or extra pepper jelly for dipping.
Save With their golden-brown exterior and irresistible sweet-savory filling, these Pepper Jelly Hogs in a Blanket are destined to become a staple in your appetizer rotation. Simple to assemble and even easier to enjoy, they bring a touch of elegance to any occasion.
Kitchen Q&A
- → Can I make these ahead of time?
Yes, you can assemble them up to 24 hours in advance. Wrap 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 or green pepper jelly is ideal for a balanced sweet-spicy flavor. For more heat, choose hot pepper jelly or jalapeño jelly. The sweetness complements the savory sausages perfectly.
- → Can I use different sausages?
Absolutely. Try mini smoked sausages, cocktail franks, or even breakfast sausage links cut in half. Just ensure they're pre-cooked and sized to fit your pastry strips.
- → How do I prevent soggy bottoms?
Place them seam side down on the baking sheet and ensure your oven is fully preheated. Using parchment paper helps with even browning and prevents sticking without adding moisture.
- → What dipping sauces pair well with these?
Extra pepper jelly, Dijon mustard, honey mustard, or spicy brown mustard all complement the flavors beautifully. A creamy horseradish sauce also works wonderfully.
- → Can I freeze these after baking?
Yes, freeze baked and cooled pieces in an airtight container for up to 2 months. Reheat in a 350°F oven for 10-12 minutes until warmed through and crispy.