I make this every year for the Christmas. My grandmother made this and I think I'm one of two cousins that also make this at Christmas. I like to use chicken livers, but grandma used pork or beef liver. I also use my kitchen aid; grandma used the old meat grinders. My recipe just calls for salt, pepper and allspice along with the onion. Also no butter and the loaf pan is lined with bacon and then the liver mixture is poured into the loaf pan. I just bake it at 350 degrees for an hour and 15 minutes without the water bath. The measurements are similar...1 pound liver, 3/4 pound salt pork and 2 eggs and one cup white sauce. I enjoyed your presentation. I'm half Danish on my mother"s side of the family.
You can make your white sauce with equal parts heavy cream and water. Add your butter and some xanthan gum to thicken. That will make it keto for sure.
Thanks for posting this! My late Father was born in Randers and we visited when I was a child. I fondly remember this recipe my Grandmother made. I am looking forward to making this and reliving some wonderful memories!
Becky Grimshaw yes I grew up in Vejle. I do add the fat as well but grind it into the liver at the same time...then make the bechamel for consistency. At least that is what my Farmor taught me.😎
Crystal BAO LEI , it depends on what you want. Some people like it course, some like it smooth. When using a FP if you are looking for smooth you need to run it for quite a long time. Depending on the machine it could be over 5 minutes... Hope this helps.👍💙
One of my favorite things to eat when I liven in Denmark . Would love to make this at home but my question is where to buy pork liver and suet in Colorado!
