About this dish
A baked liver pâté made from pork liver and fat, commonly spread on rye bread.
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Ingredients
🥩500g pork liver
🥓300g pork fat
🧅1 onion
🌾3 tbsp flour
🥛1 cup milk
Method
Serves 31
Grind the liver, pork fat, and onion together finely.2
Make a roux with flour and milk, then combine with the ground liver mixture.3
Season with salt, pepper, and allspice.4
Pour into a loaf pan and bake in a water bath at 180°C (350°F) for about an hour.5
Cool completely before slicing and serving on rye bread.✓ What Makes it Authentic
Leverpostej is a Danish everyday staple, commonly found on open-faced sandwiches (smørrebrød) and in most Danish households.
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