Leverpostej (Danish Liver Pate)

Pronounced Liwer-po-stigh. Wanting to recreate the pork liver pate that my mother used to buy from the Danish Centre when I  was a child, I set about doing some research as this was not a recipe that she had ever made.  Taking her advice I created a stripped back version of all the recipes I could find to get something resembling what I had eaten. I also wanted to create something a little healthier so used milk instead of cream and fatty bacon bits rather than pure pork fat from a butcher.  Many of the recipes called for anchovy paste which was winced at by my mother so I decided a slug of Worcestershire Sauce might be winning compromise!

I had never made liver pate until today and I really don’t know why I’ve never done it before as it was so easy, so cheap and far more delicious than anything shop bought.  Not that you can buy anything remotely similar.  I made 3 small foil tins of pate (just like the originals) for about  £1.30 compared to the shop bought variety which can cost around £2.00 for one slim pre-packed slither.

If you have children and they are a bit squeamish I suggest you don’t show them the raw liver as I managed to put my daughter off completely.  Her brother though was fine and helped whizz the mixture in the blender.  He later wolfed down his open Danish sandwiches asking if there were any more, as did his dad.  My husband insisted on having cooked red cabbage with the pate.  I wasn’t up for cooking this as well, so was very pleased (when he failed to find any in Ikea) that the Polish section in my supermarket had jars of cooked red cabbage and apple.  Hence, we were spoilt with fried mushrooms and bacon on the warm pate as well as warmed red cabbage. It was like being a kid all over again. Delicious!

The Leverpostej must be removed from their water bath immediately once cooked.

Dressed to impress!

5.0 from 3 reviews
Leverpostej (Danish Liver Pate)
Prep time
Cook time
Total time
A Danish pork liver pate to die for!
Recipe type: Lunch
Serves: 12
  • 500g / 1lb Pork liver
  • 300g / 10oz Bacon bits (the fattier the better)
  • 1 medium onion, roughly chopped
  • 1 ½ tsp Salt
  • 1 tsp Pepper
  • 2 Eggs, lightly beaten
  • 2 tbsp flour
  • 125ml / 4fl oz milk
  • Dash of Worcestershire Sauce
  1. Pre-heat the oven to 175°C.
  2. Blitz the liver, bacon and onion in a food processor or blender until fairly smooth (you’ll probably need to poke down the onions from the sides).
  3. Mix in the rest of the ingredients until well distributed.
  4. Pour mixture into a well greased loaf pan or smaller foil dishes.
  5. Put hot water into a deep baking tin so that it comes half way up the side and bake for about 1 hour.
  6. If the pate starts to brown too much, place some foil loosely over the top (shiny side down).
  7. Once cooked (the juices should run clear when tipped) invert onto a dish and cover with fried bacon bits and button mushrooms if desired.
  8. Serve on rye bread (or your own choice). Enjoy.
Uncooked pate freezes well and can be thawed and cooked at a later date. Cooked pate can be kept in the fridge for a few days and be re-heated or eaten cold. Pickled cucumber, cooked beetroot and (Danish shop bought) crispy onions also go well with Leverpostej.

Permanent link to this article: https://www.fabfood4all.co.uk/leverpostej-danish-liver-pate/


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  1. Danish Wife

    So you think you could make this with lamb or beef liver?

    1. Camilla

      I have only ever seen and eaten pate made with chicken or pork liver and this pate that I grew up eating is always made with pork liver.

  2. Paul Wilson

    Never tried it – looks interesting.

    1. Camilla

      Seriously the best pate ever and nothing like anything you an buy in Britain!

  3. Susie

    Have you ever frozen after cooking? I made a double batch and wondered since I already have the oven going.

    1. Camilla

      No I haven’t I’m afraid!

  4. Maya Russell

    This looks very delicious. I have never made pate before but ought to try this as my father-in-law is low in iron.

    1. Camilla

      Oh do Maya it’s so gorgeous and nothing like any pate you’ve ever had before;-)

  5. tiggerific1973

    I love pate but I am only the only one in the family who does!

    1. Camilla

      Aah but this is like no pate they will have ever tried – I defy anyone not to like this hot pate on a slice of rye:-)

  6. Jane Davies

    Never tried making pate myself but I love the stuff I buy ! Will have to give it a go 🙂

  7. Geoffrey Clark

    pate on toast mmm….

  8. Ursula Hunt

    Never made Pate but love it so this recipe is great

  9. Paul Wilson

    Looks really tasty.

  10. Susie

    Thank you. I am looking forward to making this Saturday. My mother-in-law’s family is from Denmark and I believe this will surely retain my standing as favorite daughter-in-law. 😉

    1. Camilla

      Aah, I’d love to know how it went down – Danish pate is just out of this world:-)

  11. Susie

    I’m sure this sounds like a rookie question, because it is, the bacon bits, they are not cooked before being introduced to the blender with other ingredients, right?

    1. Camilla

      They are raw:-)

  12. Paul Wilson

    Great idea. I would never have thought to make my own pate.

  13. Tracy Nixon

    Not a fan of liver myself but have printed this off for my mum who loves it! She buys the pate a lot for her and the cat (yes the cat!) so I’m sure she would like to try some home made! Thank you!

    1. Camilla

      This is far superior to any pate you can buy:-)

  14. Heather Haigh

    I really like the sound of that.

  15. Lisa Williams

    that looks so delicious I have never ventured into Danish food but if it is all like this I will be trying to find a lot more of it 🙂

    1. Camilla

      Oh you can’t beat a Danish warm liver pate!

  16. Gitte

    Oh boy, that looks so delicious. Makes me wanna go dig out the last Leverpostej that I have in the freeze but I am saving that for when my son comes home from school. 🙂

    1. Camilla

      Thank you, that means such a lot coming from a Dane!

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