800 gr. chopped pork liver
500 gr. chopped pork fat
2 onions
50 gr. butter
50 gr. flour
4 dl. Milk
2 eggs
1 tbsp. salt
1 tsp. pepper
½ tsp. allspice
½ tsp. clove
½ tsp. grated nutmeg


Melt butter in a pot and make roux by applying flour and pork fat. Apply liver and onion as well and stir. Add the eggs, spices and stir well.

Fire up your kettle barbecue and cook the pâté in a water bath for approx. 1 ½ hours at approx. 165 °C.

Serve it with a slice of rye bread, pickled beetroot, pickles, pickled gherkin and a piece of bacon.