Save These Pepper Jelly Hogs in a Blanket offer a sophisticated twist on the classic party snack. Featuring juicy cocktail sausages wrapped in buttery puff pastry with a sweet and spicy glaze, they are the perfect appetizer for your next gathering.
Save The secret to this recipe is the thin layer of pepper jelly inside the puff pastry, which creates a caramelized finish that complements the savory sausages. It's an easy yet elegant way to elevate a traditional favorite into something truly special.
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
Make sure to line your baking sheet with parchment paper to catch any jelly that might bubble over. Placing the sausages seam side down is crucial to ensure they stay tightly wrapped and don't unravel while baking in the hot oven.
Varianten und Anpassungen
For extra heat, use hot pepper jelly or add a pinch of cayenne to the jelly before brushing. If you do not have puff pastry on hand, crescent roll dough can be used as a convenient substitute.
Serviervorschläge
Serve these warm with a side of extra pepper jelly or Dijon mustard for dipping. They are best enjoyed immediately after the 5-minute cooling period when the pastry is at its flakiest.
Save Warm, flaky, and full of flavor, these bites are sure to be the star of your appetizer tray. Enjoy the perfect harmony of heat, sweet, and savory in every single bite!
Kitchen Tips & Answers
- → Can I make these ahead of time?
Yes, you can assemble them up to 4 hours ahead and refrigerate. Brush with egg wash just before baking. You can also freeze unbaked for up to 1 month and bake directly from frozen, adding 3-5 minutes to the cooking time.
- → What type of pepper jelly works best?
Sweet red pepper jelly is the classic choice, offering balanced sweetness with mild heat. For more spice, use jalapeño or habanero pepper jelly. Green pepper jelly also works well for a slightly different flavor profile.
- → Can I substitute the puff pastry?
Absolutely. Crescent roll dough is a popular alternative that's easier to work with and creates a softer, breadier texture. You can also use phyllo dough for a lighter, crispier result, though it requires more delicate handling.
- → How do I prevent soggy bottoms?
Place them seam side down on the baking sheet to seal properly. Don't overload the pepper jelly—a light brush is sufficient. Make sure your oven is fully preheated and use parchment paper for even heat distribution.
- → What should I serve these with?
Serve with additional pepper jelly, Dijon mustard, honey mustard, or whole grain mustard for dipping. They pair wonderfully with pickled vegetables, cheese boards, or alongside other finger foods at parties.
- → How do 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 soggy.