People often say they don't like liver. I wholeheartedly believe that most of them just haven't tasted it preparred porperly. Almost every Danish child (and adults) love a good 'leverpostejsmad' (Liver pâté on rye bread). Naturally the ones you can buy holds nothing to the homemade kind. As I'm a huge fan of eating offal, I will share with you the recipe we use.
You will need (for 2 pâtes):
300g chopped pig's liver*
60g pig fat/lard
grated onions to taste (we use two whole onions, the recipe calls for 1tbsp)
1 egg white
2 dl cream
1/2 dl milk
1/4 tsp allspice
1/4 tbs marjoram
1 tsp salt
1/4 tbs pepper
2 forms
(I'm sorry but you'll have to look up the conversions yourself)
Turn your oven on at 200C and follow the steps below.
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| Grate the onions |
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| separate the egg |
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| Add it to the liver and lard |
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| Add the milk and cream |
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| Add the seasoning |
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| Mix it well |
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| Pour the mixture into the form |
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| You can freeze it at this point |
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| Or bake it in a waterbath |
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| At 200C for 45-55 min. |
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| All done and ready to serve |
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| Sourdough rye bread, pickled beets and liver pâtes, all homemade makes for a perfect lunch. |
*Do not use liver from cows. There are much better ways to eat those.
If you make this or know of other delicious ways to eat liver and other offal, then please leave a comment and let us all know.
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