Pepper Jelly Hogs Blanket

The first time I brought these to a dinner party, my friend Sarah actually followed me around the kitchen until I revealed what made them so addictive. That sweet-spicy pepper jelly glaze creates this incredible sticky situation where people just can't stop reaching for one more.

I discovered this combo accidentally when I had extra pepper jelly from a cheese board and a package of cocktail sausages needing a purpose. Now they're the first thing requested at every game night and holiday gathering I host.

Ingredients

• 24 cocktail sausages: The smoked ones add extra depth, but mini hot dogs work beautifully too
• 1 sheet frozen puff pastry: Thaw it completely but keep it cold, otherwise it becomes impossible to work with
• 1/3 cup sweet pepper jelly: Brush this on before rolling and it caramelizes into something magical
• 1 egg, beaten: This creates that gorgeous golden bakery shine
• 1 tablespoon chopped fresh chives: Add these right before serving for a pop of fresh color
• 1 teaspoon sesame seeds: Totally optional but they add this subtle nutty crunch

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper—trust me, cleanup is so much easier this way

Prep the pastry:

Unfold that puff pastry on a floured surface and cut into 24 strips, about 1 by 2.5 inches each

Add the secret ingredient:

Brush each strip lightly with pepper jelly, then place a sausage at one end and roll it up tight

Arrange and finish:

Place them seam side down on the baking sheet, brush with beaten egg, and sprinkle sesame seeds if you're feeling fancy

Bake until golden:

Slide them in for 18 to 20 minutes until they're puffed and gorgeous, then cool for 5 minutes

Save

These became legendary in my friend group after my sister's engagement party where they disappeared faster than I could replenish the platter. Now they're not just appetizers, they're the conversation starter that makes any gathering feel special.

Making Ahead

You can assemble these up to 24 hours in advance and keep them refrigerated, covered tightly. Just add a couple minutes to the baking time since they will be cold going into the oven.

Glaze Variations

Sometimes I mix honey with Dijon mustard for a totally different vibe, or apricot preserves with a splash of soy sauce. The key is something sticky that will caramelize and create that gorgeous lacquered finish.

Serving Suggestions

Set out small bowls of extra pepper jelly, grainy mustard, or even a spicy aioli for dipping. These are perfect alongside other finger foods like deviled eggs or cheese and crackers.

• Arrange them on a wooden board for that rustic party look
• Serve them warm but not piping hot, right from the oven
• Have extra napkins ready because that glaze gets wonderfully messy

Save

Watch these become the first thing to vanish at your next gathering, and don't be surprised when everyone starts asking for your pepper jelly supplier.

Recipe Questions & Answers

→ Can I prepare these ahead of time?

You can assemble the unbaked wraps up to a few hours in advance. Store them covered in the refrigerator, then bake just before serving for the best flaky texture. Baking from chilled may add a few minutes to the cooking time.

→ What type of sausages should I use?

Mini smoked cocktail sausages or mini hot dogs work wonderfully. Ensure they are fully cooked before wrapping. You can also use sliced full-size sausages for a different presentation.

→ What if I don't have puff pastry?

Crescent roll dough is a good alternative, as suggested in the notes. The texture will be slightly different, but still delicious. Ensure to adjust baking time if using a different dough type.

→ How can I make these spicier?

For extra heat, substitute regular sweet pepper jelly with a hot pepper jelly. You could also stir a pinch of cayenne pepper or red pepper flakes directly into the jelly before brushing it on the pastry.

→ What are good dipping sauces for these?

They are excellent on their own, but an extra side of pepper jelly for dipping is always a hit. Dijon mustard, a spicy whole-grain mustard, or even a tangy barbecue sauce would also complement the flavors beautifully.

→ How do I store and reheat leftovers?

Store any leftover wrapped sausages in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a preheated oven at 300°F (150°C) for about 8-10 minutes until warmed through and the pastry is crisp again.