Save My neighbor brought these to a block party last spring, and I watched them disappear in under ten minutes. Everyone kept asking what made them different from regular pigs in a blanket, and when she finally admitted it was pepper jelly, I knew I had to steal the idea. The combination of buttery pastry, smoky sausage, and that sweet-spicy glaze was so unexpected that I made them for three different gatherings that same month. Now theyre my go-to when I need something that looks fancy but comes together faster than I can vacuum the living room.
The first time I served these at a family gathering, my uncle ate seven before dinner and declared them better than anything on the actual meal table. My aunt gave me the look, but even she grabbed two on her way to the kitchen. I love how something this simple can make you feel like a clever host, especially when people start crowding around the tray before youve even set it down.
Ingredients
- Cocktail sausages: The smoky little sausages are the heart of this recipe, and I prefer the fully cooked kind so theres no guesswork.
- Puff pastry: Thaw it in the fridge overnight or on the counter for about 40 minutes, it should unfold without cracking but still feel cool.
- Sweet pepper jelly: This is where the magic happens, the jelly melts into a glaze that caramelizes slightly in the oven.
- Egg: Beaten with a fork, this gives the pastry that shiny golden finish that makes them look bakery-level.
- Chives and sesame seeds: Optional, but the chives add a fresh bite and the seeds give a little crunch that feels intentional.
Instructions
- Prep your oven and pan:
- Preheat to 400°F and line your baking sheet with parchment paper so nothing sticks. This also makes cleanup almost nonexistent, which matters when youre hosting.
- Cut the pastry:
- Unfold the thawed puff pastry on a floured surface and slice it into 24 strips, roughly 1 inch wide and 2.5 inches long. A pizza cutter makes this faster than a knife.
- Brush with jelly:
- Use a pastry brush to lightly coat each strip with pepper jelly, dont overdo it or theyll get soggy. A thin layer is enough to deliver that sweet-spicy punch.
- Roll them up:
- Place a sausage at one end of each strip and roll it up snugly with the jelly side facing in. Press the seam gently so it stays closed during baking.
- Arrange and glaze:
- Set each roll seam side down on the baking sheet, then brush the tops with beaten egg. Sprinkle sesame seeds on top if you want a little extra texture.
- Bake until golden:
- Slide the pan into the oven and bake for 18 to 20 minutes, watching for that deep golden puff. They should look crisp and smell buttery with a hint of sweetness.
- Cool and garnish:
- Let them sit for five minutes so the jelly sets slightly and you dont burn your mouth. Scatter chopped chives over the top right before serving.
Save I once made these for a potluck and forgot to label them, and by the time I walked over with the little sign, half the tray was gone. A friend later told me she thought they were from a caterer. That might be my favorite compliment Ive ever gotten for something that took me less than half an hour.
Make Ahead Tips
You can roll these up to four hours ahead and keep them covered in the fridge until youre ready to bake. Just brush on the egg wash right before they go into the oven so it doesnt dry out. I sometimes assemble them the night before a party, and they bake up just as crisp and golden as if I had done it fresh.
Flavor Variations
If you want more heat, swap in hot pepper jelly or stir a pinch of cayenne into the sweet version. For a milder version, try apricot or fig jam, though youll lose that signature kick. Some people like adding a thin schmear of Dijon mustard under the jelly, and honestly, its not a bad move if you like tangy contrast.
Serving Suggestions
These are best served warm, straight from the oven or reheated for a few minutes at 350°F. Set out a small bowl of extra pepper jelly or grainy mustard for dipping, people love having options. They pair well with sparkling wine, cold beer, or even sweet iced tea if youre doing a casual afternoon thing.
- Arrange them on a wooden board with fresh herbs for a rustic look.
- Serve alongside cheese, crackers, and pickles for a full appetizer spread.
- Double the batch if youre feeding more than six people, they go faster than you think.
Save These little bites have a way of making any gathering feel a little more special, even if its just a Tuesday. Make them once, and I promise theyll be on your regular rotation.
Recipe FAQ
- → Can I make these ahead of time?
Yes, you can assemble them 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 baking from cold.
- → What type of pepper jelly works best?
Sweet red pepper jelly is ideal for a balanced flavor. For more heat, use jalapeño or habanero pepper jelly. You can also mix sweet jelly with a pinch of cayenne pepper.
- → Can I use regular hot dogs instead of cocktail sausages?
Yes, cut regular hot dogs into thirds or quarters to create bite-sized pieces. Adjust the pastry strip size accordingly to wrap them properly.
- → What can I substitute for puff pastry?
Crescent roll dough works well as a substitute. Unroll the dough, separate into triangles, and cut each triangle into smaller strips for wrapping the sausages.
- → How do I prevent the pastry from getting soggy?
Don't over-brush with pepper jelly—a light coating is enough. Make sure to place them seam side down and bake on parchment paper. Serve within an hour of baking for best texture.
- → 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 ranch or garlic aioli also works well.