by: Max M Rasmussen

Danish Liver pâté - Leverpostej

Danish liver pâté - Max M Rasmussen
Danish liver pâté is basically a simple saucage mix that is made from pork liver and fat. It is then cooked in a pan in a water bath, inside the oven. It is also possible to make it if you use a food processor instead of a mincer.


provides 2 pâtés of approx. 500 g (1 lbs)

  • 350 g (12 oz) pork liver
  • 150 g (6 oz) pork fat
  • 1 medium onion, finely chopped 
  • 2 dl (4/5 of a cup) milk
  • 2 eggs
  • 2 tbsp flour (or corn or potato starch for gluten free version)
  • 1 stock cube (optional) 
  • 1/2 tbsp salt (only 1 teaspoon if you use soup cubes.) 
  • 1 pinch ground pepper
  • 1 tbsp  asian fish sauce, or a few finely chopped anchovies. (optional) 


Peel, and chop the onions finely in the food processor.

Chop the liver and fat in a food processor or mincer.

Mix all the ingredients in a bowl.

Pour into an oven proof pan that will be placed in a water bath. Where the water reaches the same height as the meat.

Bake for 1 hour at 180°C (355°F).


Gerda pâté principle (Gerda is my mother in law):

"Make your favourite recipe for sausage filling or meatballs and then replace the meat with a mixture of 2 parts liver and 1 part fat.

A good principle and it has yet to fail me.

So if you already have a favorite recipe for meatballs/sausage meat, just replace the pork with liver and fat, then you have a liver pate.

If you look at my danish meatball (frikadeller) recipe you will also see that it reminds a lot about the liver pate recipe.

Buy ready-chopped liver and fat: There is no need to chop your own if you can buy ready chopped liver and fat at reasonable prices. Here in denmark we get it in ½ kg (1 lbs) frozen portions.