Moms Favourite Leverpostej Pork Liver Pate Recipes

MOM'S FAVOURITE LEVERPOSTEJ/ PORK LIVER PATE

Mom's Favourite Leverpostej/ Pork Liver Pate image

I have used my Grandmother Johansen's Liver pate recipe over the many years living in Canada. This one is my favourite and I tend to use pork liver instead of calf's, as the taste is more 'Farmors' (Grandmother's). You can freeze the raw liver/pate, but do not bake before freezing.

Provided by Scandigirl

Categories Spreads

Time 1h30m

Yield 4 small forms

Number Of Ingredients 10

Ingredients

300 g liver
150 g bacon
30 g butter or 30 g margarine
3 tablespoons flour
300 milk
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1 pinch clove (optional)
1 small boneless herring fillets (optional) or 1 small anchovy (optional)

Steps:

Chop speck, and chop liver with onion 1-2 times through the meat-grinder.
Make a white sauce of butter/margarine, flour and milk.
Add chopped speck and the rest of the ingredients.
Bake in small forms.

Nutrition Facts : Calories 366.8, Fat 27, SaturatedFat 10.8, Cholesterol 300.6, Sodium 1006.2, Carbohydrate 7.9, Fiber 0.2, Sugar 0.1, Protein 21.9

DANISH PORK LIVER PATE

Danish Pork Liver Pate image

Traditional liver pate served on open faced sandwiches with mushrooms, bacon and Danish cucumber pickles.

Provided by Bergy

Categories Spreads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

1 lb pork liver (pork liver is great) or 1 lb calf liver (pork liver is great)
10 ounces pork fat
1 medium onion
3 anchovies
1/4 cup flour
1/4 cup light cream
2 eggs, lightly beaten
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon allspice

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.

NORTH CROATIAN PORK LIVER PATE

North Croatian Pork Liver Pate image

This is very simple meal, very tasty when serving with nice cool wine. It is also important to eat it with fresh Vienna bread or any small bread.

Provided by nitko

Categories Spreads

Time 1h20m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 7

Ingredients

500 g pork liver
100 g dried smoked bacon
5 g lard or 5 g oil
150 g onions
10 g salt
10 g pepper
50 g sour cream (optional)

Steps:

Mince onion and bacon and sauté it until tender.
Cut liver into small pieces; add into bacon and onion and sauté it for 10 more minutes. Cool it.
Grind the mixture twice with the machine. Add sour cream and mix well. Serve with warm bread.

Nutrition Facts : Calories 224.2, Fat 8.8, SaturatedFat 2.9, Cholesterol 351.6, Sodium 1070.1, Carbohydrate 7.2, Fiber 0.9, Sugar 1.3, Protein 27.9

PORK LIVER PATE

Pork Liver Pate image

Make and share this Pork Liver Pate recipe from Food.com.

Provided by Ed Paulhus

Categories Pork

Time 2h

Yield 1 batch

Number Of Ingredients 3

Ingredients

1 lb pork liver, ground
1 1/2-2 lbs ground pork (not too lean)
salt and pepper

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.

Nutrition Facts : Calories 2632.3, Fat 158.1, SaturatedFat 57.9, Cholesterol 2009.7, Sodium 893, Carbohydrate 11.2, Protein 272.3

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