Washington, DC is a cocktail-party town. When I was at Kith/Kin I saw firsthand how much public policy is decided over hors d’oeuvres. Everyone’s favorite—on the left, on the right, young, old—is pigs in a blanket, the little cocktail hot dogs wrapped in pastry. The flakiness of the crust, the juicy crunch of the hot dog within, it’s what unites us. Now when I host parties, I channel the joy of those cocktail weenies with the rich, spicy, smoky flavors of andouille sausage—more flavor than regular hot dogs!—wrapped in puff pastry.
Instead of yellow mustard or ketchup, I serve them with an athletically spiced homemade honey mustard. I like to save any excess puff pastry and make my own version of a Hot Pocket. (Or if you have another package of sausages, make a few more roll-ups.) When I’m entertaining I like to keep snacks simple, like these roll-ups and some sort of chips with dip. And of course, we cannot forget about cocktails: A tequila neat is my go-to.
Recipe adapted from All Hours, by Kwame Onwuachi and Joshua David Stein. Copyright 2026. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. More great party food here: Chicago-Style Pigs in a Blanket; Pork Adobo Pull-Apart Sliders; and Warm 7-Layer Skillet Dip.
Source: www.bonappetit.com
