Liver sausage/pate'

Fresh from the oven

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 pate' forms.
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".