Go Back
Leverpostej (Danish Liver Pate) topped with fried chopped bacon & mushrooms.
5 from 3 votes

Leverpostej (Danish Liver Pate)

A Danish pork liver pate to die for!
Servings 12
Author Camilla


  • 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


  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.

Recipe Notes

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.