Swedish Potato and Beef Sausage with Roasted Beets and Sour Cream

Name: Swedish Potato and Beef Sausage with Roasted Beets and Sour Cream
Yield: serves 6
Ingredients: 1 large russet potato (10 ounces); 1/2 pound ground beef; 2 ounces salt pork, minced; 2 tablespoons finely chopped yellow or white onion; Rounded 1/4 teaspoon ground allspice; Rounded 1/4 teaspoon freshly ground white pepper; 2 tablespoons heavy cream; Kosher salt; 18 baby or 3 medium beets, preferably a variety of colors; 1 1/2 tablespoons extra virgin olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons butter, or more if needed, for sautéing the sausages; 1 cup sour cream

January 24, 2012

Partially cooking the potato and chilling it before grating serves two purposes: the potato gets thoroughly cooked within the sausage mix, which it won’t if it is added raw, and the sausage doesn’t turn out soft and mushy, which it will if the potato is cooked and mashed first. I prefer to get a jump start on this dish by preparing the potato a day ahead and chilling it overnight. But if you’re in a rush, several hours will do the trick, in which case, use the freezer to hasten the chilling. Rather than the standard Swedish accompaniment of mashed potatoes, I serve the sausage with a side of colorful, almost candylike roasted beets topped with sour cream.

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