Max’s Blood Sausage with Celery Root in Mustard Sauce

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

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.


  • 16 inches blood sausage
  • 1 tablespoon olive oil
  • 1 tablespoon dried thyme
  • 1 medium celery root (approximately one pound), peeled, cored, stored in lemon water
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 teaspoon fresh tarragon leaves chopped
  • Saltand freshly ground white pepper


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 -inch-sided sticks, each about 1 inch long. Boil 4 quarts of salted water. Put the sticks in the boiling water for one minute, drain, and squeeze dry. Put the sticks in a mixing bowl, toss with the lemon juice, and season. Let sit one hour. Drain and reserve the lemon juice. Add the mayonnaise, mustard, and tarragon leaves, and mix with the celery root.

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 ½ inch thick and serve the slices with a teaspoon of the celery root on top of each hot slice of blood sausage.