Leverpostej — Danish Liver Pâté

Warm homemade leverpostej — Danish liver pâté © kvalifood.com

Warm homemade leverpostej beats anything you can buy at the butcher’s. I don’t know why. That’s just the way it is. It’s also easy to make if you use a food processor instead of a meat grinder.

Ingredients

Yields 2 loaves of approx. 500 g each

  • 350 g pork liver
  • 150 g pork fatback
  • 1 medium onion, finely chopped
  • 2 dl milk
  • 2 eggs
  • 2 tbsp flour
  • 1 bouillon cube (optional)
  • 1/2 tbsp salt (use only 1 tsp if using bouillon cube)
  • 1 pinch pepper
  • 1 tbsp Vietnamese fish sauce, or a few finely chopped anchovies (optional)

Directions

Peel and chop the onion in the food processor.

Chop the liver and fatback in a food processor or meat grinder.

Mix everything together in a bowl.

Pour into oven-safe dishes, place in a water bath, and bake for about 1 hour at 355°F (180°C).

Notes

Gerda’s liver pâté principle: (Gerda is my mother-in-law.) “A pound to half a pound of liver and fatback, then just make a meatball mixture out of it.” A solid principle that has never failed.

So if you already have a favourite meatball recipe, just swap the pork for liver and fatback and you have a leverpostej.

If you look at my meatball recipe you’ll also notice it resembles the leverpostej recipe quite closely.

Buy pre-ground: There’s no need to grind it yourself if you can buy pre-ground liver and fatback at a reasonable price.