Danish Liver Paste Loaf Recipe

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Danish Liver Paste Loaf

Sheri Zarnick


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.

pinch tips: Flour, Eggs & Breading Techniques




20 Min


2 Hr


1 1/2 lb
pork liver
3/4 lb
pork fatback
1 large
onion, minced
2 c
rich white sauce (i made several attempts at this sauce)
4 large
2 1/2 tsp
1/2 tsp
4 oz
anchovy paste
1 dash(es)
garlic powder
1 dash(es)

Directions Step-By-Step

Grind 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.
Turn 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.
* 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.

About this Recipe

Course/Dish: Pork