Leverpostej. Before you react to the idea of liverpaste, know two things : 1. It tastes basically like sausage, and 2. Liver is one of the healthiest foods available, and it is super cheap to get grass fed /free range liver. Right now I have too much liver paste, and the liver cost me under $3. And From this I get:

305% of my daily vitamin A ( artificial sources of vitamin A have been known to cause vomiting, joint pain and headaches when taken in excess, however natural sources of vitamin a are easily tolerated in high quantities and help support bone and tooth health as well as the nervous system amongst other things.)

25% of my daily vitamin B6

265% of my daily vitamin B12

33% of my daily vitamin C

84% of my daily Iron

As well as copper, zinc, chromium, calcium,phosphorous, potassium, selenium and COQ10.

It is your daily multivitamin.

Hair, skin, nails, energy, liver function, brain function, mood…. liver helps it all. For very, very cheap.

(Sources: Nourishing Traditions by Sally Fallon, The Liver Files by Lynn Razaitis, and Wikipedia)

The following recipe is based on a selection of basic recipes presented in The Best of ScanFest, Danish American Cook Book 1976-77, and From Danish Kitchens, all cookbooks assembled by various Scandinavian community groups in the United States. It’s been tweaked with an eye towards the Weston A. price foundation’s dietary guidelines and personal taste and experience.

Danish Leverpostej

1 onion, chopped

½ lb fatty bacon ends and peices

1 lb grass fed beef liver

1 tbsp grass fed cream

2 free range eggs

¼ tsp white pepper

½ tsp allspice

¼ tsp clove

1.5-2 tsp salt

Rinse your liver and place in a bowl. Cover with milk. This helps draw out the blood and to neutralize any bitter or metallic flavors. About an hour should do it.

Preheat your oven to 350f.

Put onion and meat into a high powered food process and puree until you have the most disgusting liquid meat you’ve ever seen. Add eggs and cream and spices and salt, and puree again.

Fill a big brownie pan full of water and place a loaf pan inside of it. Pour your meat slurry into the bread pan, and place in the oven for around 2 hours.

Use as a spread in sandwiches and on crackers, or as a topping on smørrebrød.

Feel the nutrient rush.

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