Danish Pork Liver Pate Recipes

DANISH PORK LIVER PATE

Steps:

• Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.
• The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
• Spoon the mixture into a buttered loaf pan.
• Put it in a pan of water and bake in a 350F oven for an hour.
• If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
• Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.

DANISH CHICKEN LIVER PATE

Steps:

• Preheat oven to 390 degrees F (200 degrees C).
• Mix flour and water together in a bowl until a thin paste forms, adding more water as needed.
• Combine flour mixture, chicken livers, cream, onion, eggs, butter, salt, nutmeg, and black pepper in a food processor; process until blended and smooth, 30 to 45 seconds.
• Transfer liver mixture to three 7x4-inch disposable pans. Cover pans with aluminum foil and place in a baking pan. Pour enough water into the baking pan to come up halfway up the sides.
• Bake in the preheated oven for 25 minutes. Remove foil and continue baking until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool to room temperature. Cover with lids and refrigerate.

PORK LIVER PATE

Steps:

• Mix well.
• Add salt and pepper.
• Place in a loaf pan and bake 325 degrees for 2 hours or less.
• Let cool in pan.
• This freezes well.