Leverpostej
A thick liver paste that you can enjoy spread on some toast with some garnishes
Ingredients
- 500 g pork liver
- 200 g fresh lard
- 3 anchovy fillets
- 2 onions
- 125 g wheat flour
- ½ l milk
- 2 eggs
- 1 tsp. dried thyme
- Salt and pepper
Instructions
- Run liver, lard, anchovy fillets, and onions through the meat mincer. If you want a more coarsely chopped consistency, run the ingredients twice. Make sure to run them gradually for the best results.
- Put a frying pan with a little water in the bottom into the oven and turn the oven to 175 ° C.
- Whisk flour and milk together in a saucepan, whisk the ingredients on low heat, and bring it to a boil.
- Remove the pan from the heat.
- Stir in the liver mixture and then the eggs.
- Mix the ingredients until everything is incorporated/balanced
- Season with thyme, salt, and pepper.
- Divide the raw liver pate, mold them into balls, and place them into small aluminum molds.
- Put the molds in the frying pan in the oven and bake them for approx. 45 minute. Depending on the size and shape of the molds, you may need a longer baking time.
- When the liver pate has cooled, cover the molds and store them in a cool space.
Notes
If you want to use the liver pate later, you can store the raw pate in the freezer and bake it at another time. The baking time for the frozen liver pate is approx. 1 hour time.