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Leverpostej is a "pâté" made of pork liver and lard, which is a popular spread in northern Europe. Leverpostej is very similar to the German Braunschweiger.

In Denmark the liver is formed into a paste to which herbs, salt, pepper and other desired seasoning are added. It is then put into a loaf pan and baked in an oven. The leverpostej is sliced or spread on Danish dark rye bread (rugbrød) and eaten as an open faced sandwich. It might also be topped with any of a variety of pickled items, such as beets, onions, or cucumbers. It is also traditional to place a slice of saltkød on top of the leverpostejmad.

A more extravagant variation is the prepared Danish open face sandwich (smørrebrød) called Dyrlægens natmad — on a piece of dark rye bread, a layer of leverpostej is topped with a slice of corned beef (salt kød) and a slice of meat aspic (sky). This is all decorated with raw onion rings and cress.

Leverpostej is also served warm on rye bread, or sometimes on warm baguettes called Franskbrød. Traditional toppings include bacon slices and sautéed mushrooms. It was introduced to Denmark in 1847 by a Frenchman in Copenhagen. At that time it was considered a luxury item, and was expensive. Today it is a common and reasonably priced food item. Two surveys in 1992 showed that Danes rank leverpostej as their favorite sandwich cold cut.

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