Leverpostej, pronounced Liwer-po-stigh is a traditional Danish liver pate.
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.
For more toppings for Danish Open Sandwiches you might like to check out the following:
Leverpostej (Danish Liver Pate)
- 500 g / 1lb Pork liver
- 300 g / 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
- 125 ml / 4fl oz milk
- Dash of Worcestershire Sauce
- Pre-heat the oven to 175°C.
- 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).
- Mix in the rest of the ingredients until well distributed.
- Pour mixture into a well greased loaf pan or smaller foil dishes.
- Put hot water into a deep baking tin so that it comes half way up the side and bake for about 1 hour.
- If the pate starts to brown too much, place some foil loosely over the top (shiny side down).
- Once cooked (the juices should run clear when tipped) invert onto a dish and cover with fried bacon bits and button mushrooms if desired.
- 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.