Editing Offal (section)

====Denmark====
{{see also|Cuisine of Denmark}}
In [[Denmark]], a version of liver [[pâté]] known as ''[[leverpostej]]'' and used as a spread (often in an [[open sandwich]] on [[rye bread]]) is popular. The most common main ingredients of ''leverpostej'' are pork liver, [[lard]], and [[anchovies]], but numerous alternative recipes exist. The 5.5 million Danes consume roughly 14,000 tons of ''leverpostej'' per year, the most popular commercial brand being [[Stryhn's]].<ref>{{cite news |author=Kjeld Hybel |url=http://politiken.dk/kultur/article987911.ece |archive-url=https://web.archive.org/web/20171104034710/https://politiken.dk/kultur/art5492585/Vi-er-pjattede-med-Stryhns |archive-date=2017-11-04 |title=Vi er pjattede med Stryhn's |trans-title=We are obsessed with Stryhn's |date=5 June 2010 |language=da |newspaper=Politiken |access-date=2023-10-05}}</ref> Versions of [[brawn]] (often served on rye bread as an open sandwich with a garnish of cucumber slices or [[Dijon mustard]] and pickled [[beetroot]]) and [[blood sausage]] (served pan-fried with [[muscovado]]) are eaten mainly during wintertime, including as part of the traditional Danish Christmas lunch or ''[[julefrokost]]''.
Heart is commonly eaten, either calf, cow, or pork. ''Grydestegte hjerter'' is a Sunday dish of stuffed pork heart, served with carrots, Brussels sprouts, and mashed potatoes.{{citation needed|date=February 2021}}