Max’s Blood Sausage with Celery Root in Mustard Sauce

My dear friends the Harrises, in London, invited me to the wedding of one of their daughters. The wedding dinner was held at Monsieur Max, and one of Max’s Renzland’s dishes with drinks that evening was this blood sausage dish. It blew my mind.

The secret to blood sausage is cooking it enough—until it is really crisp on the outside.