The secret ingredient in leverpostej, the Danish liver pâté, is anchovy. Eaten daily by the majority of Danes, usually as leverpostejmad – the open faced liver paste sandwich, there are countless variations.
A Frenchman called Beauvais, who set up a charcuterie in a Copenhagen street basement in the early 19th century, minced fatty pork belly, pork liver, onions and seasonings to produce an expensive liver pâté that was adored by the bourgeoisie.
A generation later every pork butcher in Denmark produced and sold leverpostej. A tradition born.
500 g pork liver, chopped 480 ml milk 375 g fatty belly pork, chopped 125 g onion, chopped 2 eggs, beaten 50 g anchovies 30 g butter 30 g white spelt / white wheat flour 25 g pork fat 15 g salt 10 g black pepper, crushed Allspice, ground, pinch Cloves, ground, pinch Water, for bain-marie
Preheat oven to 180°C. Put pork belly and pork liver with the anchovies and onions through a meat grinder three times. Melt butter, add flour, then milk, cook gently for five minutes, leave to cool. Beat eggs and spices into the roux. Fold into meat mixture to form a thick batter. Liberally grease a loaf tin with the pork fat, pour in the batter. Place the tin in a deep baking tray, half fill the tray with boiling water and bake for 90 minutes, until the surface is golden-brown. For a smooth paste, blend the liver and onions, then the belly, add to the batter. For a spicy paste, mince or blend 25 g of black peppercorns with the meat.