{"id":260,"date":"2021-12-30T17:02:18","date_gmt":"2021-12-30T16:02:18","guid":{"rendered":"http:\/\/lausenheim.dk\/?p=260"},"modified":"2023-06-08T12:39:08","modified_gmt":"2023-06-08T10:39:08","slug":"hjemmelavet-leverpostej-med-smag-af-bacon","status":"publish","type":"post","link":"https:\/\/lausenheim.dk\/en\/hjemmelavet-leverpostej-med-smag-af-bacon\/","title":{"rendered":"Homemade Leverpostej\/liver p\u00e2t\u00e9 (with bacon flavour)"},"content":{"rendered":"

Liver p\u00e2t\u00e9 (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 \u2018best of\u2019, which has now become this recipe. I would - quite immodestly - call it bulletproof. <\/p>\n\n\n\n

\n

This tried and tested recipe for liver p\u00e2t\u00e9 (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%.<\/p>\n<\/blockquote>\n\n\n

<\/div>
\n
\"\"<\/div>\n<\/div>\n

Homemade Leverpostej\/liver p\u00e2t\u00e9 (with bacon flavour)<\/h2>\n
<\/div>\nLaus S\u00f8rensen<\/span>\n
<\/div>\n
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 p\u00e2t\u00e9 (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.<\/span>
<\/div>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 p\u00e2t\u00e9 to 13.3%.<\/span>
<\/div>You can easily choose to use a full portion of lard instead of potatoes. The fat percentage will be 29.1%.<\/span>
<\/div>Serve the liver p\u00e2t\u00e9 (leverpostej) with\u00a0homemade aspic<\/strong><\/a><\/span><\/div>\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Udskriv<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Opskrift<\/a>\n \n<\/div>\n
<\/div>\n
<\/div><\/path><\/g><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n
Cook Time <\/span>3<\/span> hrs<\/span> 30<\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
\n\t
\n \t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t
Course <\/span>Lunch, Offal, Traditional Danish Food<\/span><\/div>
Cuisine <\/span>Danish<\/span><\/div><\/div>\n <\/div>\n
\n
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t\n <\/div>\n<\/div>\n

Udstyr
<\/div><\/h3>
  • 1 Meat minceror<\/em><\/span><\/div><\/li>
  • 1 Foodprocessor<\/div><\/li><\/ul><\/div>\n

    Ingredients
    <\/div>  <\/h3>
    • 1<\/span> kg<\/span> pork liver<\/span><\/li>
    • 350<\/span> g<\/span> pork lard<\/span><\/li>
    • 150<\/span> g<\/span> smoked lard<\/span> or fatty bacon<\/span><\/li>
    • 500<\/span> g<\/span> boiled potatoes<\/span><\/li>
    • 150<\/span> g<\/span> raw onions<\/span><\/li>
    • 1<\/span> l<\/span> milk<\/span><\/li>
    • 30<\/span> g<\/span> salt<\/span><\/li>
    • 14<\/span> g<\/span> sugar<\/span><\/li>
    • 1-2<\/span> tsp<\/span> freshly ground pepper<\/span><\/li>
    • 85<\/span> g<\/span> wheat flour<\/span><\/li>
    • possibly 1<\/span> tsp<\/span> allspice<\/span><\/li><\/ul><\/div><\/div>\n

      Method
      <\/div> <\/h3>
      • Cut the liver into slices and soak it for about 30 min. in cold water. Then drain the water.\u00a0<\/span><\/div><\/li>
      • Slice the lard into slices so that it is relatively thin (1-1\u00bd cm). Give it \u00bd hour in hot water, about 90\u00ba. 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 <\/em>on the boil<\/span><\/div><\/li>
      • Remove the lard from the hot water and pour the water over the liver, which should soak for 2-3 minutes.<\/span><\/div><\/li>
      • 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 p\u00e2t\u00e9 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.<\/span><\/div><\/li>
      • 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 time<\/em>otherwise it may separate), until you have a nice homogeneous mass.<\/span><\/div><\/li>
      • 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).<\/span><\/div><\/li>
      • 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.<\/span><\/div><\/li>
      • You heat-treat the lard and liver as stated to give a creamier liver p\u00e2t\u00e9 (leverpostej) that is easier to spread once it has cooled. The mixture is quite liquid before baking - this will correct itself in the oven.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n

        Notes
        <\/div><\/h3>

        Declaration (energy)<\/h2>\n\n\n\n
        \u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
        Nutritional content<\/th>\nper 100 g<\/th>\n<\/tr>\n<\/thead>\n
        Energy, kJ<\/td>\n775<\/td>\n<\/tr>\n
        Energy, calories<\/td>\n185<\/td>\n<\/tr>\n
        Fat, g<\/td>\n13,3<\/td>\n<\/tr>\n
        - of which saturated fatty acids, g<\/td>\n5,6<\/td>\n<\/tr>\n
        Carbohydrate, g<\/td>\n8,0<\/td>\n<\/tr>\n
        - of which sugars, g<\/td>\n2,4<\/td>\n<\/tr>\n
        Dietary fibre, g<\/td>\n0,5<\/td>\n<\/tr>\n
        Protein, g<\/td>\n8,5<\/td>\n<\/tr>\n
        Salt, g<\/td>\n1,0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\u00a0<\/span>
        <\/div>\n\u00a0<\/span><\/div><\/div>\n\n
        <\/div>\n
        <\/div><\/path><\/g><\/g><\/svg><\/span>
        <\/div><\/div>\n\n
        <\/div><\/div><\/div>\n\n\n
        \n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n\n\n\n
        \"Hjemmelavet<\/figure>\n\n\n\n
        \"\"<\/figure>\n<\/figure>","protected":false},"excerpt":{"rendered":"

        Leverpostej er en af de danske klassikere, som man nemt kommer til at savne, n\u00e5r man bor i udlandet. Jeg har pr\u00f8vet forskellige opskrifter gennem \u00e5rene, og med inspiration fra utallige s\u00f8gninger p\u00e5 nettet, har jeg samlet en slags “best of”, som efterh\u00e5nden er blevet til denne opskrift. Jeg vil – helt ubeskedent – kalde den skudsikker.  Denne gennempr\u00f8vede opskrift p\u00e5 leverpostej vil give dig et resultat, som g\u00f8r, at du n\u00e6ppe g\u00e5r tilbage til den f\u00e6rdigk\u00f8bte version. Selv om den er cremet og smager af bacon, er fedtprocenten s\u00e5 lav som 13,3 %<\/p>","protected":false},"author":1,"featured_media":261,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_mi_skip_tracking":false,"iawp_total_views":1542,"footnotes":""},"categories":[41,30,75,42],"tags":[77,73,76,72,71,74],"class_list":["post-260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-frokost","category-opskrifter","category-sous-vide","category-traditionel","tag-bacon","tag-frokost","tag-leverpostej","tag-paalaeg","tag-sous-vide","tag-traditionel-dansk-mad"],"_links":{"self":[{"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/posts\/260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/comments?post=260"}],"version-history":[{"count":5,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/posts\/260\/revisions"}],"predecessor-version":[{"id":909,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/posts\/260\/revisions\/909"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/media\/261"}],"wp:attachment":[{"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/media?parent=260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/categories?post=260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lausenheim.dk\/en\/wp-json\/wp\/v2\/tags?post=260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}