When I asked Mistress Astrid what she wanted to cook with me, she told me, “Blood sausage, because, blood…” Mistress Astrid doesn’t need to say much to convince me to do things. The next day, I made a trip to Despaña, as per her instructions, and felt like a kid in a candy store. All the sausage selections… and the free samples! Oh boy, I was in heaven.
I met Mistress Astrid when I was a babe Domme, training at La Domaine. I have many fond memories of sitting at her feet during my training, often accompanied by a warm fire, beautiful meals and wine. Mistress Astrid has a penache for the morose and the morbid. She wistfully recalls a romantic memory of how she used to threaten to push her ex-boyfriend in front of the train while riding the subway with him. Le sigh.
As she describes it, a lot of her fantasies as a dominant woman formed up around desires that scared her at first: thoughts about drawing people’s blood, being a black widow, and 80s/90s movies about murder and dangerous woman. She loves Basic Instinct, Fatal Attraction, and Hannibal Lector films. Translated into edge and blood play in a BDSM setting, it’s not the kind of play that’s for the faint of heart. And there’s a fine, yet very important line between sadism in a kinky way and sadism in a bad way.
Stories that center Hannibal Lector are renowed for discussing his penchant for eating his victims, and no depiction captures it more lushly than the recent television show Hannibal. “Blood Sausage with Mistress Astrid” has a similarly decadent quality to it: a breakfast-style meal full of meat and blood, garnished with fresh herbs and plenty of garlic and shallots. A deep and rich dish for a woman with a similarly intense style.
- 100g (or 1) morcilla sausage (Spanish Blood sausage)
- 2 roast piquillo peppers, sliced thinly
- 3 large ripe tomatoes
- 2 sprigs on thyme
- 1 garlic clove
- 1 shallot, roughly sliced
- 2 fresh free range eggs
- ½ teaspoon smoked paprika
- 2 tbs olive oil
- 10 parsley leaves
- 180ml olive oil (or more of frying depending on side of pan)
- Salt and pepper
- Crusty bread to serve
- Pre heat oven to 180 degrees. Slice morcilla sausage into discs, then in a cast iron pan with a little olive oil, fry the morcilla until caramelized on both sides. Once caramelized, add the shallot, garlic and smoked paprika and allow to sweat and soften.
- In a food processor add in the fresh tomato and a pinch of salt, and process into a puree. Add puree and thyme sprigs to pan with morcilla and stir.
- Bring sauce to a simmer, and allow to reduce slightly. Taste for seasoning and adjust.
- Lay sliced piquillo peppers over the sauce, and then crack two eggs into the pan. Place whole pan into the oven for 5 minutes or until the egg whites are almost set. Remember you want a runny yolk and the whites will continue to cook after you have taken the pan out of the oven.
- For the crispy parsley, simply heat oil to high (180 degrees) and fry parsley for 30 seconds. Remove before they brown and drain on kitchen paper.
- Serve this dish rustic with the pan on a heat resistance surface, garnish with crispy parsley, a final sprinkle of salt and pepper, and plenty of crusty bread.
- Try to use a pan that can be transferred from the stove to the oven, it will lessen the amount of washing up.
- You can make this dish for up to 10 people in one large baking tray. Makes for an easy big breakfast!
- If you don’t have ripe tomatoes just use diced canned tomatoes and omit the puree step, leave it a little chunkier.
- Some morcilla sausages can come with a tough skin, if so just peal it off. The morcilla will break up a little more, but it doesn’t really matter as the flavor is still there.
- If you cant find Morcilla, just replace with chorizo sausage and omit the paprika from the recipe.