Leverpostej — Danish Liver Pâté
Prep 15 min Total 1 hr 10 min
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.
See Also
