Warm Liver Pâté – Perfect for the Lunch Table
- 2 hr 30 min.
- Medium
- 10 servings
Warm liver pâté is a cozy and delicious recipe that brings the authentic taste of Danish food to the lunch table. This homemade liver pâté is perfect served warm. The classic Danish dish is ideal for both open-faced sandwiches and a tasty snack, especially when served with crispy bacon, sautéed mushrooms, and pickled beets.
The liver pâté can be made in large batches and frozen, making it easy to reheat when you want warm liver pâté. With this recipe, you will make about 10 large pâtés or 20 small ones, ensuring plenty for multiple meals. Warm liver pâté is a staple of the Danish lunch table and a timeless classic.
This recipe for warm liver pâté takes you step by step through the process, from boiling the fat to dividing the liver mixture into molds, ensuring the perfect consistency. Serve it warm with rye bread or white bread, and enjoy the true taste of Danish tradition – enjoy your meal!
Ingredients
Liver pâté
- 2.2lbspork fat
- 2.2lbspork liver
- 1.3lbsonion
- 4.2ozflour
- 0.7cupmilkSee a recipe for here.
- 0.2ozthyme
- 6pcs.egg
- water
- 1.8ozsalt
- 0.3ozblack pepper
Tools
- Large pot for boiling
- Meat grinder
- Whisk
- Aluminum molds
- Measuring spoons
Tips
- Be prepared for some mess – especially the first time.
- It’s easier to mince the liver if it’s slightly frozen.
- While the pork fat is boiling, you can prepare the other ingredients.
- You can control the texture by choosing different grinder attachments – the smaller holes make it finer, and the larger holes make it coarser. This recipe uses the second-smallest attachment if you have three in total.
- You can either grate the onion manually or mince it along with the other ingredients in the grinder.
- The pot should be about 5.29 - 6.34 quarts for our standard portion.
- Crack the eggs into a glass bowl in advance to easily spot and remove any shell pieces.
- If the thyme is too coarse, you can grind it in a mortar for a finer texture.
- Our standard portion yields about 20 small or 10 large liver pâtés. The one pictured is large and measures 5.9 x 4.9 x 1.8 inches.
Goes well with
- Lunch
- Open-faced sandwiches
- Dinner
Instructions
1
Boil the pork fat for 30 minutes over low heat with a lid. Avoid a rolling boil.
2
Once the fat is cooked, drain it well and save the cooking water for later.
3
Mince the pork liver, fat, and optionally the onions (if not already grated) with a meat grinder. Set the mixture aside.
4
Add the flour to a pot, and slowly pour in about 0.85 cup of the water from the boiled fat while stirring constantly. Stir until it becomes a thick, sticky mass.
5
Gradually add more of the water from the fat until the mixture is smooth and lump-free. When it becomes more fluid, add the rest of the liquid and the milk.
6
Cook the roux for about 5 minutes until it thickens.
7
Remove the pot from the heat and let it cool for a few minutes.
8
Mix the minced liver, fat, and onions into the roux and stir thoroughly.
9
Stir the eggs into the liver mixture.
10
Add salt, pepper, and thyme, and mix everything well.
11
Pour the liver mixture into aluminum molds of about 5.9 x 4.9 x 1.8 inches (this makes a large pâté).
12
Bake the liver pâté at 356°F for about 1 hour to 1 hour and 15 minutes. If frozen, bake for 1.5 hours.
13
Serve the warm liver pâté on rye bread or white bread with pickled beets, bacon, mushrooms, and/or cucumber. Enjoy!
Nutritional Information
Calories
Carbohydrates
Fat
Protein
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