How to Engineer the World's Greatest Pigs in a Blanket

The cocktail party standard is getting a major Franco-American upgrade

. Fifteen words. That's the entire recipe for"Link Sausages in Pastry" published in Irma Rombauer's original 1931. While it's most likely not the first reference to the party snack that would come to be known as pigs in a blanket, it has the straightforward, imperative tone of an urtext. And in deference to Rombauer's pragmatic approach to recipes and cooking, you really don't need to know much more.

While pigs in a blanket may seem intrinsically American, just about every culture has something that compares. In England, puff pastry is wrapped around fresh sausage to make what are known simply as"sausage rolls." In Hong Kong, fluffy white Cantonese yeast dough swaddles frankfurters that are baked and dotted with mayonnaise to yield, or"hot dog buns.

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