Danish Liver Pate

Can you believe that Danish school children take liver paté sandwiches in their lunch boxes? Wow! I figured this would be a highly palatable way to add more nutritious organ meats to our diet. This mild paté makes a great lunch as an open-faced sandwich. A bit of cranberry sauce or ketchup (not very Danish, I know) adds flavor. I adapted the recipe to use beef liver because pork livers were hard to source. Use organic livers from 100% grass-fed animals because livers store toxins, so quality is important.


Danish Liver Pate
Adapted from FabFood4All

1 lb organic grass-fed beef liver
10 oz fatty pork belly
1 medium onion, roughly cut
1 1/2 tsp salt
1/2 tsp pepper
2 eggs
2 Tblsp flour (I use gluten-free)
4 oz milk (I use flaxmilk)
Dash Worcestershire sauce

Preheat oven to 350 degrees. Grease a 9" loaf pan with coconut oil and set into a 13x9" baking pan. Set a large kettle of water to boil.

In a food processor, blitz the liver, pork, onion, salt and pepper until coarsely chopped.  Mix in the rest of the ingredients and process until fairly smooth.

Pour the mixture into the loaf pan. Set the loaf pan into the baking pan and fill the baking pan with 1 1/2" of hot water.

Bake for 1 hour. Juices should run clear when tested in the center. Serve slices on toast.