I have had liver pâté all my life, well after I started eating solid foods. I love this stuff.
If you are danish, you'll have an open faced sandwich with liver pate in your lunch box from kindergarden and up. Because we are raised on open faced sandwiches with liver pâté. We will eat it for lunch with sliced cucumber or pickled beets on a weekday, but it's also served at holidays with crispy bacon and sautéed mushrooms. The liver pâté came to Denmark in 1833-1847, and was sold to the very wealthy. It became more common after the bacon export surged and the excess of pigs liver grew, making the liver pâté affordable for most people.
My mom made her own liver pâté, but she didn't grind the liver herself, she bought a frozen liver mixture and added onion, eggs, milk and spices. Much easier but it's not an option here in the US, to my knowledge at least.
Danish people are like al others, most of us doesn't like to eat liver. But even people who hates liver, can love liver pâté - it's a whole different thing.
Making liver pâté is not a pretty process. The liver mixture looks kinda gross. Grinding the liver is a messy process. But It's worth the effort in the end. I always make a big batch, and freeze the unbaked pâté in small loaf pans. That way you can have a fresh baked pate for lunch or dinner within an hour.
(See other version here.)
Makes 5 small liver pâtés.
- 875 g liver (I use calf/veal liver)
- 135 g fat (I use pork back fat)
- 2 small onions
- 3 eggs
- 1 cup heavy whipping cream
- 2/3 cup milk
- 3 tablespoons all-purpose flour
- 3,5 teaspoons salt
- 1 teaspoon pepper
- 25 g anchovies paste
Pass the fat and then the liver through a meat grinder at the finest setting, and mix it together. Now pass the mixture through the meat grinder again alternating with the onions. Add the rest of the ingredients and mix it well.
Pour the mixture in small aluminum loaf pans.
Bake the liver pâté in water bath at 360°F (180°C) for about an hour.
You can freeze the uncooked pâtés and bake them, when needed.