👨‍🍳 Instructions

1. 1

   Preheat oven to 175°C (350°F). In a saucepan, melt butter over medium-low heat. Add flour and whisk to create a roux. Gradually whisk in milk until smooth and thick. Set aside to cool slightly.

   💡 Tip: This roux helps bind the pâté.
2. 2

   In a food processor, combine the chopped onion, pork fat, and liver. Process until the mixture is smooth.

   💡 Tip: For a finer texture, process for longer. For a coarser texture, process less.
3. 3

   Add the eggs, cooled roux mixture, salt, pepper, and allspice to the food processor. Process until well combined.

   💡 Tip: Taste a small amount by frying it in a pan to check seasoning and adjust if necessary.
4. 4

   Pour the liver mixture into two greased loaf pans or disposable foil trays (approx. 8x3.75 inches).

   💡 Tip: Using disposable trays makes for easier cleanup and storage.
5. 5

   Place the filled pans into a larger ovenproof pan. Pour warm water into the larger pan until it reaches about halfway up the sides of the pâté pans (water bath).

   💡 Tip: The water bath ensures even cooking and a moist texture.
6. 6

   Bake for 55 minutes, or until the internal temperature reaches 75°C (167°F). If the top starts to brown too much, loosely cover with aluminum foil.

7. 7

   Remove from the oven and let cool on a wire rack. Serve warm or cold.

   💡 Tip: Leverpostej is traditionally served on rugbrød (dark rye bread) with toppings like pickled beetroot, fried mushrooms, or bacon.