STREAMING NOW: Taste in Translation

Mom's Favourite Leverpostej/ Pork Liver Pate

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“I have used my Grandmother Johansen's Liver pate recipe over the many years living in Canada. This one is my favourite and I tend to use pork liver instead of calf's, as the taste is more 'Farmors' (Grandmother's). You can freeze the raw liver/pate, but do not bake before freezing.”
READY IN:
1hr 30mins
YIELD:
4 small forms
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop speck, and chop liver with onion 1-2 times through the meat-grinder.
  2. Make a white sauce of butter/margarine, flour and milk.
  3. Add chopped speck and the rest of the ingredients.
  4. Bake in small forms.

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