Leberpastete

Leberpastete is a type of pâté made primarily from liver, typically pork liver, though calf or goose liver can also be used. It is a traditional European dish, popular in Germany, Austria, and other Central European countries. The liver is usually cooked, often pan-fried or boiled, and then ground or pureed with other ingredients. Common additions include fat (like pork fat or butter), onions, spices such as marjoram, nutmeg, and pepper, and sometimes a binder like breadcrumbs or eggs. Alcohol, such as brandy or sherry, is often included for flavor.

The mixture is then typically cooked again, either baked in a terrine or cooked in a pan, to achieve a smooth and spreadable consistency. Leberpastete is usually served as a spread on bread or toast, often as a breakfast item or appetizer. It can also be used as a filling for pastries or dumplings. The flavor profile is rich and savory, with the distinct taste of liver balanced by the other components. Variations exist, with some recipes producing a coarser texture and others a very fine, smooth pâté. It is a versatile dish that can be enjoyed simply or elaborated upon with various garnishes like cornichons or pickled onions.