This liver sausage (if you fill in colagen) or liver pate' (if you use forms to bake) is a very traditional Danish sandwich spread. It taste heavenly and you won't know that its made of mainly pork liver and fat.
I nearly always use 500 ml alu-forms.
- 2000 g pork liver
- 1000 ml low fat milk
- 1000 g pork fat (half of it can be substituted with butter)
- 8 tbsp wheat flour
- 4 pcs white onions
- 2 Tsp thyme dried
- 4 eggs whipped together
- 3 tbsp fish sauce
- 2 tbsp soya sauce
- 7 Tsp salt
- freshly ground blackpepper
- (1 tin 400 g mushroom)
Mince the liver, fat and onions (+ mushroom if used) one time through 8
mm then 1 time through 3 mm.
Pour the liverpaste in a mixing bowl.
Add the rest of the ingredients and mix well. Most easy on a stand mixer.
Devide in to alu-forms.
Place the forms in a roasting trey and add water 1-2 cm or half up the
Place the baking trey in a cold oven, set the oven to 175C. and bake for 45 - 60 min depending on the size of alu-forms used.
Serve it on a homemade bread with fried bacon and mushroom or just a pickled beetroot.
Ps. This recipe really need the amount of fat descriped or it will be dry and "liver tasty".