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.
Rub the blood sausage with the oil and thyme, and let it sit for 4 hours.
Cut the celery root by hand or machine to produce
Hold the celery root until ready to use, and then add the salt and pepper and check to see if some or all of the lemon juice should be added back. Wipe the thyme off the sausage, and grill or broil for 10 minutes on each side. Slice
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