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Leverpostej is a beloved Danish liver pâté made from pork liver, a staple in Danish cuisine often served on rye bread (rugbrød). This rich, savory spread is typically enjoyed as part of a traditional Danish lunch and can be served warm or cold, making it versatile for various meals and occasions.
Ingredients
1 lb (450 g) pork liver
½ lb (225 g) pork fat or bacon
1 large onion (about 0.3 lb/150 g)
1 cup (240 ml) whole milk
½ cup (60 g) all-purpose flour
2 large eggs
2 tsp salt
1 tsp ground pepper
1 tsp ground allspice
2 tbsp butter (for greasing baking dish)
Instructions
Prepare the Ingredients: Preheat the oven to 350°F (175°C). Rinse the pork liver under cold water and cut it into small pieces. Chop the pork fat or bacon and peel the onion, cutting it into chunks.
Blend the Mixture: In a food processor, blend the pork liver, pork fat, and onion until smooth. Gradually add the milk, flour, eggs, salt, pepper, and allspice, blending until the mixture is well combined and smooth.
Bake the Leverpostej: Grease a loaf pan or small baking dish with butter. Pour the liver mixture into the prepared dish, smoothing the top. Place the dish in a larger roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the liver dish. Bake for about 60 minutes, or until the pâté is firm and cooked through.
Cool the Pâté: Remove the leverpostej from the oven and let it cool slightly. It can be served warm immediately or allowed to cool completely before refrigerating.
Serving
Leverpostej is traditionally served on Danish rye bread (rugbrød) with pickled beets, cucumber, or crispy fried onions on top. It pairs perfectly with a light salad or can be enjoyed as part of a smørrebrød, Denmark’s famous open-faced sandwiches.
Leverpostej is a quintessential part of Danish culinary tradition, offering a rich and hearty flavor that’s both comforting and nourishing. Whether served warm or cold, this liver pâté is a versatile dish that captures the essence of Danish home cooking.
