Plop your pâté into small serving containers like mason jars, stoneware or Pyrex dishes. I recommend using smaller containers, in a size where it’s pretty much guaranteed you’ll eat the whole container within a couple of days. This means you won’t have a big batch of pâté sitting in the fridge getting exposed to air (and speeding up the going-bad process). Now it’s time to toss the booze, orange juice/zest, etc. into the pan and—with gentle heat—finish cooking the livers until ‘just pink’ inside.

If you only eat liver in its pâté form, look for how much liver your recipe calls for and buy that amount of liver, so you don’t have leftovers. Or buy multiples of that amount that you can divide and freeze for later. A lot of liver pâté recipes call for around a pound of liver so if you’re at the butcher shop and you forget what the recipe says, just buy a pound and it’ll probably be okay. [Many liver pâté recipes are quite forgiving, another reason to love this dish.] Step 3 for making liver pâté: Gather your tools I use one cup, wide-mouth mason jars and quarter-cup, regular-mouth mason jars for my pâté and some small Pyrex containers. They’re also great because you can freeze your liver pâté right in the containers. Many of the big butter recipes (yum) call for gradually adding the butter cubes to your pâté as you mix it up. This is so your butter doesn’t melt much before being mixed in which only applies if your mix is still hot off the stove. I can’t remember where I read this or why it’s exactly important, so I apologize! One thing to keep in mind … if you use fried onions or big chunks of sage for flavouring and they don’t get blended into oblivion, you’ll lose these chunky bits in the straining process. Step 12 for making liver pâté: Put your pâté in the serving containers and bang out air bubblesThat said, if you also like to live dangerously, Doughnuts Smothered in Liver Paste may be just the recipe for you! Now is a fun part! Blend everything together in a small food processor or blender. Add more soft butter, truffle oil or olive oil to reach desired consistency. Scrape unprocessed pieces from the side down to blend. On a pâté troubleshooting post at Reddit/AskCulinary, user quodo1 asks, “Did you leave it to rest for a few days? I know my first pâté didn’t taste that great at first, but after a few days, it really became delicious.” Step 17 for making liver pâté: Enjoy your accomplishment! Melt butter in pan, add butter and salt to bowl and squeeze dough between fingers to work into dough. Knead by hand for 5 minutes. For the fat in the recipe, I often use the fat that’s left over in the pan after frying the strips of pastured bacon. I just let it cool down and solidify, and then scrape it into a container. Alternatively, you can also pour the still-liquid fat into a heat-resistant container and let it cool down there.

Any poultry livers will do. If I had access to goose, I would definitely use those. Any other mousse or pate recipe could serve in place of the buttery Liver Paste. And yes, of course, the doughnuts are made with sourdough, fried in lard. We do the best we can. Making some homemade Danish liver pate is actually easy. The first thing you have to do is to prepare the pork liver, pork fat and the onions. This is done by running the three ingredients through a meat grinder minimum two times. This will make a nice liver, fat and onions mixture.In Denmark, leverpostej was introduced in 1847 by the Frenchman François Louis Beauvais in Copenhagen. [5] At that time it was considered a luxury dish, and was expensive. Today, it is a common and affordable food item. [6] In two 1992 surveys, Danes ranked leverpostej as their favorite sandwich topping. [7] Stryhn's is one of the main producers in Denmark with 85,000 units produced daily. The company was established in 1945 on the isle of Amager, east of Copenhagen. For the past few decades, their Stryhns brand has been the most popular leverpostej in Denmark. [8] [ failed verification] [9] In Denmark, leverpostej is almost always sold in aluminium trays; this way it can go right in the oven to be served hot if preferred by the consumer. This recipe should take you less than 10 minutes to prepare, and there isn’t really much opportunity for error — even if you don’t get the measurements or ingredients exactly right. Put it through your strainer. If you’ve already done this, you could try using a finer-mesh strainer (this is where a tamis comes in handy). You can also use a tamis which is a fine-meshed strainer that looks like a drum. I haven’t tried one, but my not-so-fine-meshed solutions work a-okay and I encourage you to use what you have on hand. You can always upgrade later.

Leverpostej is served with bread in a variety of ways. It is served both hot and cold and can be bought premade in supermarkets, butcher shops and delicatessens. Once the beef is almost cooked and the onion is tender, add the garlic and saute for an additional minute or two. Now everything is ready to go in the blender or food processor.

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Besides that, feel free to use any other spices (nutmeg, allspice, bay leaves, etc.) to season your pate to taste.

Experiment and see what you like best! In this situation of butter vs lard as a liver pâté topping, there is no wrong answer! Pâtés that are also known as terrine and pâté en terrine may contain liver but many of these recipes do not contain liver. The pâté we’re talking about here—liver pâté—always contains liver as it’s the main ingredient. As the proprietress of Forcemeat Academy, I stand with the folks who promote a whole food, animal-based way of eating. Your decision is up to you.The Leverpostej must be removed from their water bath immediately once cooked. More toppings for Danish Open Sandwiches (Smørrebrød): Tasty Liver Treat is a highly palatable paste which is a perfect reward or training aid for adult dogs and cats. It is also a great way of giving medication, either mixed in with a crushed tablet or liquid medications on a dish and is an excellent aid when grooming. What I love about pâté is its simplicity, though it seems complicated. Let’s get started learning about the various types of pâtés and then get into the star of today’s show: liver pâté! Defining terms: What is pâté? (Official definition) lt;p>- Refined with parsley, No added sugar, No colourants, No Preservatives, No added grain</p> Find sources: "Liver pâté"– news · newspapers · books · scholar · JSTOR ( August 2021) ( Learn how and when to remove this template message)