🍽️ Mom’s Favourite Leverpostej (Pork Liver Pate)
Description:
This recipe is a cherished tradition passed down from my Grandmother Johansen, lovingly crafted over the years in my Canadian kitchen. While staying true to its Danish roots, I’ve made a slight tweak by opting for pork liver, imparting a nostalgic taste reminiscent of ‘Farmors’ (Grandmother’s). Perfect for any occasion, you can even freeze the raw liver/pate mixture, but remember not to bake it before freezing!
Ingredients:
- 300g pork liver
- 150g bacon
- 30g butter
- 3 tablespoons flour
- 300ml milk
- 1 egg
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 clove
- Optional: herring fillets, anchovy
Nutritional Information (per serving):
- Calories: 366.8
- Fat: 27g
- Saturated Fat: 10.8g
- Cholesterol: 300.6mg
- Sodium: 1006.2mg
- Carbohydrates: 7.9g
- Fiber: 0.2g
- Sugar: 0.1g
- Protein: 21.9g
Recipe Yield: 4 small forms
Instructions:
| Step | Description |
|---|---|
| 1 | Chop the bacon and liver (along with onion, if desired) using a meat grinder. |
| 2 | Prepare a white sauce by melting butter in a saucepan, adding flour, and gradually stirring in milk until smooth. |
| 3 | Mix the chopped bacon and liver into the white sauce, along with the egg, salt, pepper, and clove. |
| 4 | Pour the mixture into small baking forms. |
| 5 | Bake in a preheated oven at 350°F (175°C) for approximately 45-50 minutes, or until the pate is cooked through and golden brown on top. |
| 6 | Allow the pate to cool slightly before serving. Enjoy spread on your favorite bread or crackers, or as a delicious accompaniment to a charcuterie board. |
Whether it’s a cozy weeknight dinner or a festive Christmas spread, Mom’s Favourite Leverpostej is sure to delight with its rich flavors and comforting aroma. Try it out and let the memories of generations past fill your kitchen with warmth and love. 🥖🫕
