Leverpostej (Danish Liver Pate) is a wonderful pork liver pate that is lighter in texture than normal pate and is served hot on rye bread for the most exquisite of eating experiences. If you’ve never tried it then you have seriously been missing out!
What is Leverpostej?
Leverpostej, pronounced Liwer-po-stigh is a traditional Danish pork liver pate that is served hot on rye bread and garnished in various ways.
Danes make and eat Leverpostej all year round and it usually makes an appearance at Christmas (Jul) which is when my mum used to make it.
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 a winning compromise!
I had never made Leverpostej until today and I 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 in UK supermarkets. 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, I was in food heaven!
The Leverpostej must be removed from their water bath immediately once cooked.
Danish Pork Liver Pate should be served as an open sandwich on rye bread and topped with any of the following:
- Homemade cooked red cabbage (or from a jar, often with apple), hot or cold.
- Fried mushrooms and bacon bits.
- Pickled cucumber (Asier) or raw cucumber slices.
- Pickled or cooked sliced beetroot.
- Crispy onions.
- Sky (aspic) as per the traditional Danish open sandwich called Dyrlægens Natmad.
Store cooked pate in its tray with lid on in the fridge for up to 5 days.
Can you Freeze Leverpostej?
Yes, raw pate freezes well in foil trays with a lid on. Simply defrost in fridge for 24 hours before baking.
Alternatively, you can also freeze the cooked pate, and then thaw it in the fridge before serving cold or reheating.
How do you reheat Danish Liver Pate?
Reheat Danish Liver Pate in the oven at 175°C (350°F) loosely covered in foil for about 10 – 15 mins or until it reaches an internal temperature of 72°C (160°)F.
More Danish Open Sandwiches (Smørrebrød) Idea
- Egg & Prawn Open Sandwich
- Ploughman’s Open Sandwich
- Micro Quail Egg & Smoked Ham Danish Open Sandwich
- Kartoffelmad (Danish Potato Sandwich)
- Herring Smørrebrød
Do leave a comment and rating below when you’ve made this recipe as I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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Leverpostej (Danish Liver Pate)
- 1 cook’s knife
- 1 Measuring jug
- 1 Chopping Board
- 1 Food processor (blender)
- 3 small foil trays or loaf tin
- 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 / 4 fl oz milk
- dash of Worcestershire Sauce
- Preheat the oven to 175℃ (350℉).
- 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 3 smaller foil trays.
- Put warm 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 hot on rye bread for the best eating experience along with cooked red cabbage or fried mushrooms and bacon bits. Can also be enjoyed cold.