DANISH PORK LIVER PATE

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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

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.

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