Leverpostej, Sønderjydsk
Cold cutsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Leverpostej, Sønderjydsk
| RASP of 4 rusks | ||
| 1 | Eggs | |
| 1 1/2 -2 | tsp | Salt |
| 1/2 | Blubber | |
| 1/2 -1 | tsp | Pepper |
| 1/4 | Whipped cream | |
| 2 | tsp | Wheat flour |
| 500 | g | Pig liver |
Instructions for Leverpostej, Sønderjydsk
To prepare the Leverpostej, Sønderjydsk recipe, please follow these instructions:
Everything is stirred together, it must be like a porridge. Put in foil trays and freeze. Bake in a water bath in the oven approx. 1-1 1/2 hour at hot air 180 degrees. Served for lunch with rye bread.
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