danish liver paste loaf
(1 rating)
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Historical Farmhouse recipe found on the walls of the kitchen. Some were tattered recipe cards on pieces of worn off paper and many of them were hand written on the wall with designs drawn around them like their own personal wallpaper and a direct link to the past for anyone who stumbled on it (Me). So I spent a lot of time writing everyone of them down and now I am sharing with all of you.
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(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
2 Hr
Ingredients For danish liver paste loaf
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1 1/2 lbpork liver
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3/4 lbpork fatback
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1 lgonion, minced
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2 crich white sauce (i made several attempts at this sauce)
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4 lgeggs
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2 1/2 tspsalt
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1/2 tsppepper
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4 ozanchovy paste
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1 dashgarlic powder
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1 dashsage
How To Make danish liver paste loaf
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1Grind liver and pork separately 3 times, then together, adding the onion. Combine with the white sauce. Beat well; add eggs one at a time, then seasonings.
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2Turn into a well greased loaf pan and then set that pan in a pan of water. Grease a piece of brown paper fitted to the pan and tie over the top. Bake about 2 hours or until firm.
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3* This one was a bit hard to figure out. I used many white sauces since this recipe didn't tell how to make the white sauce required. I used a jar of Alfredo sauce in one attempt and I really liked that result. And I just put tin foil over the pan instead of greasing the brown paper.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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