The Bloody Mary

 

BloodyMary

Week 12: Hangover Foods

I’ve been pretty lucky in my life: I haven’t had a hangover in about 10 years, and even then it only happened once. This fact made week 12 a bit of a challenge. After searching the internet for ideas and finding a recipe I wanted to try, only to have someone else make it and post it 2 days before I planned on cooking it, I had an epiphany: Just Keep Drinking.

I’ve never tried the old hair o’ the dog, but as the Bloody Mary is a staple of the American Weekend Brunch, I came to the assumption that anything alcoholic that is indulged upon as early as 10 am on a Sunday mustn’t hurt the head further.

And here she is in her tomato-y, pepper-y, sausage and egg-y glory. So if you wake up tomorrow with a pounding headache, ringing in the ears, and eyes that feel like they might pop out of their sockets, just remember Ms. Mary, and keep drinking. Cheers!

The Bloody Mary
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Ingredients
  1. 1 egg
  2. 4 turkey sausage patties
  3. 1 c. tomato juice (or V-8)
  4. 1½ tbsp. lime juice
  5. ½ tsp Worchestershire sauce
  6. ½ tsp prepared horseradish
  7. ¼ tsp Sriracha (or other hot sauce)
  8. 1/8 tsp celery salt
  9. 1/8 tsp black pepper
  10. ½ c. Vodka (or more, if you prefer)
  11. Ice
Instructions
  1. In a medium sauce pan, add one egg and cover with water. Place on stove top, medium high, and allow to come to a slow boil. Once water is boiling, remove pan from heat and allow to sit for 12 minutes.
  2. Meanwhile, in a small skillet, sauté turkey patties until done. While those two things are happening, start working on the drink. In a pitcher, add tomato juice, lime juice, Worchestershire, horseradish, Sriracha, celery salt, black pepper, and vodka. Mix well and chill until sausage is cooked through.
  3. When all components are done, run egg under cold water and break and discard shell. Cut in half. Place ice cubes into two glasses, fill with tomato juice mixture. On wooden kabob skewers, place 2 sausage patties and 1 half of the egg – repeat for second glass. Add skewer to glass and get rid of your hang over. Or keep adding to it. Really, it’s up to you.
Supper's in the Skillet http://www.suppersintheskillet.com/

About Chrissy

Hi! I'm Chrissy. I'm a 31 year old cast-iron (pretty much) newbie. I'm learning more as I go and screwing up quite a bit along the way. I'm a northern girl (Yay, PA!) who has been transplanted to the south and am trying to embrace becoming a southern lady. Hence the cast-iron pan. I've never made my own biscuits and I have no idea what a dutch baby is. But you can bet that I'll figure all of that out. So stick around and see what happens as I learn the in- and-outs of cooking with cast-iron.
52 Weeks of Cooking, Breakfast, Non-Skillet

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