Liver pâté (leverpostej) is one of the Danish classics that is easily missed when you live abroad. I've tried different recipes over the years, and with inspiration from countless online searches, I've compiled a kind of ‘best of’, which has now become this recipe. I would - quite immodestly - call it bulletproof.
This tried and tested recipe for liver pâté (leverpostej) will give you a result that will make you reluctant to go back to the pre-purchased version. Although it's creamy and bacon-flavoured, the fat content is as low as 13.3%.
Homemade Leverpostej/liver pâté (with bacon flavour)
Follow the recipe and you'll get a result that will disappoint the local supermarket or butcher when you stop buying the ready-made liver pâté (leverpostej).The recipe can be scaled up or down as you like. When I make it, I use a whole pork liver and it's often around 1.5kg. Then I just adjust the rest accordingly. There's no need to make too small a portion.Many recipes use equal parts liver and lard. It's a bit too fatty for my taste, so I replace half of the lard with boiled potatoes. It gives a good consistency and I don't think you'd guess it if you didn't know it. This brings the total fat percentage of the pâté to 13.3%.You can easily choose to use a full portion of lard instead of potatoes. The fat percentage will be 29.1%.Serve the liver pâté (leverpostej) with homemade aspic
Equipment
- 1 Meat minceror
- 1 Foodprocessor
Ingredients
- 1 kg pork liver
- 350 g pork lard
- 150 g smoked lard or fatty bacon
- 500 g boiled potatoes
- 150 g raw onions
- 1 l milk
- 30 g salt
- 14 g sugar
- 1-2 tsp freshly ground pepper
- 85 g wheat flour
- possibly 1 tsp allspice
Method
- Cut the liver into slices and soak it for about 30 min. in cold water. Then drain the water.
- Slice the lard into slices so that it is relatively thin (1-1½ cm). Give it ½ hour in hot water, about 90º. I vacuum pack it and use my sous vide for this part, but it's by no means necessary.You can also use a pot of water and let it come almost on the boil
- Remove the lard from the hot water and pour the water over the liver, which should soak for 2-3 minutes.
- Chop the liver, lard, bacon, potatoes and raw onion together to the desired coarseness. Use the meat mincer. I run it through the mincer 3-4 times, I like the pâté relatively finely chopped. If you use a food processor instead, you can do it in smaller portions, otherwise it will overflow and make a mess.
- Heat the milk to approx. 50 degrees. Whisk the liver mixture with the spices, salt, sugar and flour, add the hot milk (a little at a timeotherwise it may separate), until you have a nice homogeneous mass.
- Place them in either 335 gram or 500 gram aluminium trays or ovenproof dishes and bake at 170 degrees to a core temperature of 80-90 degrees (about 1 hour).
- You can easily freeze them raw so you always have freshly baked liver pate on hand. In fact, it's best to freeze them raw, otherwise they can become gritty after thawing.
- You heat-treat the lard and liver as stated to give a creamier liver pâté (leverpostej) that is easier to spread once it has cooled. The mixture is quite liquid before baking - this will correct itself in the oven.
Notes
Declaration (energy)
| Nutritional content | per 100 g |
|---|---|
| Energy, kJ | 775 |
| Energy, calories | 185 |
| Fat, g | 13,3 |
| - of which saturated fatty acids, g | 5,6 |
| Carbohydrate, g | 8,0 |
| - of which sugars, g | 2,4 |
| Dietary fibre, g | 0,5 |
| Protein, g | 8,5 |
| Salt, g | 1,0 |
English (UK) 
Dansk
2 Comments
[…] Skyen er jo perfekt sammen med Hjemmelavet Rullepølse og måske også Hjemmelavet Leverpostej […]
[…] Du kan jo udnytte den tændte ovn til også lige at bage en Hjemmelavet Leverpostej […]