re: F&DB Andouille Challenge Submission Thread March 2 & 3, 2021

Andouille Infused Bloody Mary
I started with a half pound of andouille from Jacobs in Laplace.

I sliced off six pieces a little over 1/4 thick

The slices went on a sheet pan to bake.
I baked them at 325 for about 10 minutes.

While they were baking, I filled up my bottle with about 12 oz of vodka.

As you can see, the fat is starting to come out of the sausage which is what you want to look like when it goes into the vodka.

I put the slices into the bottle and put it in the freezer for 2 hours

After the 2 hours, the fat solidified and was easily strained off leaving the flavor and the vodka. For those that may be interested, this process id known as "fat washing"

The final product ready to be used in the Bloody Marys.

The fun part was assembling all of the fixings for the drinks. I used olives, onions, 2 kinds of peppers, a bacon cheddar cheese. and i rimmed the glass with a mix of granulated garlic, salt, pepper, and smoked paprika.

The drinks fully assembled!