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1
To make the sausage, peel the potato, cut it in half crosswise.
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2
Place the halves in a medium pot, add water to cover, and bring to a boil over high heat.
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3
Cook briskly until a fork can pierce through the outside but meets resistance at the center, about 8 minutes.
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4
Drain, cool, and chill in the refrigerator for at least 4 hours, or preferably overnight.
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5
Grate the potato on the large holes of a box grater and transfer to a medium bowl.
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6
Add the beef, salt pork, onion, allspice, pepper, and cream, and knead with you hands until thoroughly blended.
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7
Cook and taste a small sample, then add salt if needed.
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8
Stuff into hog casing or form into 1/4-inch-thick patties.
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9
Use right away, or cover and refrigerate for up to overnight.
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10
To prepare the beets, preheat the oven to 375F.
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11
Place the unpeeled beets in a baking dish large enough to hold them in a single loose layer and add the oil and a splash of water.
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12
Cover with aluminum foil and bake until tender, about 45 minutes for baby beets and about 1 hour for medium beets.
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13
Remove from the oven and let stand until cool enough to handle.
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14
Peel the beets while they are still warm and cut into halves, quarters, or wedges about 3/4 inch wide, depending on their size.
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15
Place in a medium bowl, add the vinegar, and toss to coat.
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16
Set aside.
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17
To cook the sausage, melt the 2 tablespoons butter in a medium saute pan over medium-high heat.
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18
Add as many links or patties as will fit without crowding and cook, turning once or twice, until slightly golden and cooked through, 10 to 12 minutes.
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19
Transfer to a platter.
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20
If necessary, continue with another round, adding more butter to the pan as needed.
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21
To serve, garnish the beets with a few dollops of sour cream and serve alongside the sausage.
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22
Pass the remaining sour cream in a bowl at the table.
