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Finnish Liver Casserole
Maksalaatikko
A traditional Finnish casserole made with ground liver, rice, onions, and eggs, often enriched with cream and raisins. It's a comforting dish, commonly served during Christmas but enjoyed year-round, typically with lingonberry or cranberry sauce.
ð§ ææ
- 500 g Beef liver(ground or finely chopped)
- 0.75 cup Short grain rice(cooked)
- 1 large Large onion(finely chopped and sautéed)
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 large Eggs
- 0.33 cup Syrup (like molasses or dark corn syrup)(+ 1 Tbsp)
- 1.5 tsp Salt
- 1 tsp Marjoram
- 0.5 tsp White pepper(ground)
- 0.5 cup Raisins
- 1 Tbsp Butter(for greasing and topping)
ðšâð³ äœãæ¹
- 1
Preheat oven to 175°C (350°F). Grease a baking dish.
- 2
Cook short grain rice in water according to package directions until done. Drain if necessary.
- 3
Finely chop the onion and sauté in a little butter until softened.
- 4
In a large bowl, combine the ground liver, cooked rice, sautéed onions, and raisins.
- 5
In a separate bowl, whisk together the milk, heavy cream, eggs, syrup, salt, marjoram, and white pepper until well combined.
- 6
Pour the wet ingredients into the liver and rice mixture. Stir until everything is evenly incorporated. The mixture will be quite liquid.
- 7
Pour the mixture into the prepared baking dish. Dot the top with small pieces of butter.
- 8
Bake for approximately 2 hours, or until the casserole is set, firm, and the top is nicely browned.
- 9
Let it rest for a few minutes before serving. Serve warm with lingonberry or cranberry sauce.
ð¡ ããã®ã³ã
- âFor a smoother texture, ensure the liver is ground very finely.
- âIf you don't have syrup, a mixture of molasses and light corn syrup can be used as a substitute.
- âThe casserole might seem very soupy before baking, but it will firm up during the cooking process.
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- Some recipes include a small amount of crisped bacon for added flavor and texture.
- Pork liver can be used instead of beef liver for a stronger flavor.