Leverpostej - Danish Liver Pâté

Ingredients

Pork liver

1 pound, cleaned and diced

Bacon

4 ounces, diced

Onion

1 large, chopped

Unsalted butter

2 tablespoons, for cooking and greasing

Eggs

2 large

Milk

1/2 cup

All-purpose flour

1/4 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Nutmeg

1/4 teaspoon

Pickles

for serving

Mustard

for serving

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and diced bacon, cooking until the onion is soft and translucent and the bacon is crispy, about 8-10 minutes.
3. Add the diced pork liver to the pan and cook for an additional 5-7 minutes, stirring frequently until the liver is no longer pink in the center.
4. Transfer the liver mixture to a food processor. Add the milk, eggs, flour, salt, black pepper, and nutmeg. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
5. Grease a loaf pan or an oven-safe dish with butter. Pour the liver mixture into the prepared pan, smoothing the top with a spatula.
6. Bake in the preheated oven for 45-60 minutes, or until the pâté is set and the top is golden brown. A toothpick inserted in the center should come out clean.
7. Allow the Leverpostej to cool slightly in the pan before transferring it to a serving plate. Chill in the refrigerator for a few hours before serving for the best flavor and texture.
8. Serve slices on warm, crusty bread with pickles and mustard on the side.