Sorat Hotels
Truffled liver pate balls and Obatzda cheese balls

Truffled liver pate balls and Obatzda cheese balls

Brandner restaurant Regensburg

Prep time
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Servings8 people
Skill levelEasy

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Bavaria meets France. Fine pâté made from poultry liver and creamy-spicy cheese are a perfect match. A generous drizzle of apple-horseradish is the finishing touch. Serve with salad and French bread. Your guests will be amazed.


For the truffled liver pate balls

  • 600 grams chicken liver
  • 60 grams shallots
  • 2 garlic cloves
  • 3 sprigs of rosemary
  • 1/2 bunch thyme
  • 2 tablespoons clarified butter
  • 3 tablespoons red port wine
  • 1/2 cup heavy cream
  • 250 grams Pumpernickel rye bread
  • 1 tablespoon truffle oil
  • Groundblack pepper
  • Sea salt

For the Obatzda cheese balls

  • 300 grams aged Camembert cheese
  • 200 grams aged Brie, Romadur or Limburger cheese
  • 150 grams heavy cream cheese
  • 1/4 cup softened butter
  • 1 - 2 tablespoons heavy cream or milk
  • 1 red onion
  • 2 tablespoons dark beer
  • 1 tablespoon sweet paprika powder
  • 1 teaspoon spicy paprika powder
  • 1 teaspoon grounded caraway
  • Chives
  • Ground black pepper
  • Sea salt

For the apple-horseradish sauce

  • 1 sourly apple
  • 40 grams horseradish
  • 3/4 cup heavy cream
  • 1 untreated lemon
  • 1 teaspoon white sugar
  • Sea salt

For the fall salad

  • Red oak leaf lettuce
  • Iceberg lettuce
  • Carrots
  • Corn salad
  • Radish
  • Tomatoes
  • Herb dressing


  • Truffled liver pate balls: Clean, wash and dry the chicken liver. Peel shallots and garlic, dice them finely. Remove rosemary and thyme leaves from stem.
  • Heat clarified butter in a pan. Fry chicken liver with shallots and garlic for three to four minutes each side. Add rosemary, thyme and season with salt and fresh grounded pepper.
  • Deglaze with port and leave to reduce until almost dry. Dilute with the heavy cream and let it come back to the boil briefly.
  • Blend chicken liver and the sauce with a hand mixer or whirl around in the food processor. Puree very finely.
  • Pass the mixture through a fine sieve. Chill in the fridge for at least 2 hours or until firm.
  • Grind the rye bread very fine and give onto a large shallow plate. Just before serving: Make small meatballs from the liver pate and roll in grinded rye bread.
  • Obatzda cheese balls: Cut off the rind of the aged and softened camembert and brie cheeses. Cut into cubes and put in a bowl.
  • Add cream cheese, butter, heavy cream, beer and then beat them together into a smooth mass.
  • Add paprika, ground caraway to taste; beat well to combine and season with salt and pepper.
  • Dice the onion finely; fold the diced onion into the cheese mixture; cover and refrigerate at least two hours.
  • Cut the chives into small rings and give onto a large shallow plate. Just before serving: Make small cheese balls from the cheese mixture; roll in cutted chives.
  • Apple-horseradish sauce: Peel and quarter the apple, remove cores and dice; moisten with some lemon juice and grate the apple pieces.
  • Peel and grate the horseradish; add to the apple and beat well. Add the juice of half a lemon; stir and season with sugar and salt.
  • Whip the cream until stiff and fold into the apple-horseradish mixture.
  • Arrange the fall salad on plates; place the apple-horseradish sauce on the plates.
  • Place the Obatzda balls on the apple-horseradish sauce and arrange the truffled liver pate balls next to them.
  • Finally dizzle the fall salad with some herb dressing, serve and enjoy.

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