Homemade liver pate is incredibly good! Serve warm liver pate with bacon, crispy onions and pickled cucumbers. This is an incredibly popular and good sandwich. It is easy to make liver pie yourself and I think it is good to know the content of this popular spread. In Norway, it is common to spread liver pate in a thin layer on the slice of bread. If you come to Denmark, cut the good slices. This recipe is based on the authentic Danish liver pate.
Ingredients
- 800 gram ground thin ribs
- 800 gram ground lard
- 800 gram ground pork liver
- 75 gram butter
- 3 tbsp wheat flour
- 3 dl whole milk
- 4 pcs shallots finely chopped
- 3 pcs egg yolks
- 3 tsp ground nutmeg
- 2 tsp ground coriander
- 2 tbsp salt
- 2 tbsp coarsely ground pepper
Step 1
Start by placing the minced meat and lard in a mixing bowl and add the salt. Roll together into a sticky mass. Then add the liver and continue in the mixing bowl until a smooth mass.
Step 2
Find a pan for now to make a white sauce. Start by adding butter to the pan and add the finely chopped shallots
Step 3
Fry the onion shiny before adding wheat flour and whisking until smooth. Dilute with the milk and stir constantly. When all the milk has been added, turn off the heat. Add spices and egg yolks and whisk together.
Step 4
Add the sauce together with the meat in the mixing bowl and mix well.
Step 5
When I make liver pate, I buy aluminum baking pans. These are nice to fry in and they fit well when I freeze the rest. I think it's a good tip to use double with baking pans per liver pate. Place the liver pate in the pans.
Step 6
Cover with plastic wrap and press down firmly with your hand so that there are no air pockets in the box. I freeze them down with the plastic raw so I can pick up delicious homemade liver pate on a later occasion and fry up.
Step 7
When frying liver pate, it is important to fry in a water bath. This means that you find a pan and fill up some water in it. Put the pan with liver pate in the pan with water. This way the bottom is not burned.
Step 8
Bake in a preheated oven on hot air 180 degrees for 1 hour. Let rest for at least 15 minutes before taking it out of the pan and cutting it up. Good luck making your own liver pate.
