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.
Recipe information
Total Time
1 hour 45 minutes
Yield
4–6 servings
Ingredients
1
4
1
2
¼
¼
3
2
1
1
1
1
½
½
Need to make a substitution?
Preparation
Step 1
Working one at a time, cut one 17.3-oz. package frozen puff pastry sheets, thawed, in half lengthwise on a lightly floured surface. Place one of four 6"-long andouille sausages (12 oz.) on each rectangle ¼"–½" from a short end.
Step 2
Whisk 1 Tbsp. whole milk and 1 large egg in a small bowl. Working one at a time, brush egg wash along edge of pastry opposite sausage. Tightly roll up pastry around sausage, stopping as soon as it starts to overlap slightly; press gently to seal. Trim excess dough and pinch ends of pastry around sausage to enclose. Place on a parchment-lined baking sheet and freeze until chilled through but not frozen solid, 1–2 hours.
Step 3
Whisk together ¼ cup plus 2 Tbsp. Creole or Dijon mustard, ¼ cup plus 2 Tbsp. mayonnaise, 3 Tbsp. honey, 2 Tbsp. fresh lemon juice, 1 tsp. cayenne pepper, 1 tsp. freshly ground black pepper, 1 tsp. granulated garlic or garlic powder, 1 tsp. granulated onion or onion powder, ½ tsp. Hungarian paprika, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Taste mustard sauce and season with more kosher salt if needed. Cover and chill until ready to serve.
Step 4
Preheat oven to 425°. Whisk remaining 1 large egg in a small bowl. Slice frozen sausage logs into 1"-thick pieces; arrange, seam side down, on baking sheet. Brush each piece with egg and sprinkle with flaky sea salt. Bake sausage roll-ups until golden brown, 15–20 minutes. Let cool slightly. Serve with mustard sauce for dipping.
Do Ahead: Sauce can be made 3 days ahead. Keep chilled.