Cooking up Aebelskivers and liver sausage

By Carol / December 27, 2011 /

I was remiss! I should have provided the recipe for Aebleskivers. Here’s the one I used. I found it on  I only made half a recipe, which was plenty for two of us.

For those of you who are especially adventuresome, I’ve also included my mom’s recipe for liver sausage.

Bon Appetit!


  • 2 egg whites
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 4 tablespoons butter, melted
  • 2 cups buttermilk
  • melted butter for frying


  1. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
  2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
  3. Brush melted butter in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.

Liver Sausage

Ingredients & Instructions
  • Meat cooked off 2 hog’s heads
  • Add 3 or 4 onions to the broth while cooking
  • 7 lb liver simmered done
  • Grind it all and mix well
  • Add salt, pepper, allspice, thyme and marjoram to taste. No one has given us exact measurements.Put in pint jars and pressure cook one hour at 15 lb. pressure

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