Levermjälte

Levermjälte is a Swedish term that translates to "liver spleen" in English. It refers to a dish traditionally made from boiled or simmered liver and spleen, typically from pork or lamb. The ingredients are often finely chopped or minced and then seasoned. Common additions to levermjälte include onions, flour, butter, and various spices such as pepper, salt, and sometimes marjoram or allspice.

The preparation of levermjälte can vary. Some recipes involve cooking the offal until tender, then grinding or chopping it and mixing it with a binding agent like flour and liquid, and then cooking it further, often into a pâté-like consistency or a thick stew. It is a historical dish that was particularly common in rural or less affluent areas where utilizing all parts of an animal was economically important.

Levermjälte is often served hot with boiled potatoes and gravy, or sometimes as a spread on bread. Due to its strong flavor and texture, it is considered a acquired taste by some. While not as commonly found on menus today as it once was, it can still be encountered in traditional Swedish home cooking and at certain regional food festivals or events. The dish reflects a historical culinary practice of making the most of available resources, emphasizing hearty and economical meals.