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.

Recipe notes

Popover-Topped Pot Pie

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Simple Hot Cocoa for One

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Smoked Salmon Pasta With Capers and Dill

Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Chicken Riggies

Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.

Cod With Chorizo, Greens, and Chickpeas

In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.