News from Puglisi X Cooking?

Published on 9. March 2022

Recipe: Leverpostej

As an immigrant child in Denmark, I absolutely hated the staple of most of the kid’s lunchbox – the Leverpostej.
A pat“e of pork liver that spread on a slice of rye bread is probably the most common lunch item in DK and while I was never a fan myself I appreciate how much my oldest sun likes it. I have used that to have him join me in cooking it from scratch and having some fun together in the kitchen based on that. It’s healthy, nutritious and it’s great fun to cook and prepare.

This recipe is quite simple but we use roe-deer liver since I am hunter and gather up quite an amount of liver through my hunts. Other types of liver will work out just fine but the fat I have added is pork which can be a bit more difficult to replace. Adding more cream might do the trick if the fat is lacking.

We do at times serve leverpostej at BÆST and Mirabelle as well, though mostly around Christmas time.

Roe deer Leverpostej

  • 1000 g liver
  • 1000 g pork leaf fat
  • 4 eggs
  • 250 g flour
  • 600 g milk
  • 4 onions
  • 1 garlic cloves
  • 1 can of anchovies (25 g ca.)
  • 60 g salt
  • all spice
  • black pepper
  • fennel seeds

Remove the sinews from the liver and cut it and the fat into dices of about 2 x 2 cm or so. Grind on a meat grinder on the coarsest plate and again on the finer one if you prefer it a bit more fine in texture.
Garlic and onions are peeled and chopped finely. Chop the anchovies. Add the fat, liver, flour, salt, spices and anchovies to a bowl for a KitchenAid or similar.
Add the eggs while mixing and in the end add the milk. Let it mix until homogenous.

I like to pour the patè into small molds that makes it cook easily within 3 min. and then I freeze them. As my son loves leverpostej straight out of the oven this is the best way for us but you can also just bake them in one big batch. It will just require longer baking time.
In small molds of about 250 g I bake them in water bath, which means that they are kept in a small pot with warm water up to the rim of the mold. I cook them at 200 C for about 25 min. You can check if they are ready with a thermometer (65c is fine) or with a caketester to see if they warm in there.
Let the Leverpostej rest for 10 min before spreading it onto a slice of ryebread, maybe with a slice of cucumber or a pickled red beet- like a real Danish kid.
See the video where Louis and I are making the Leverpostej together.