Quick Liver Pate 11 ounces Braunschweiger 2 ounces melted unsalted butter 1 clove garlic, crushed 2 tablespoons brandy Salt and pepper Salad cress and black olives Place sausage in a bowl with butter, brandy, garlic, salt and pepper. Beat until smooth. Pour mixture into a pastry bag fitted with a rosette tube. Choose a large serving dish or individual plates and pipe out several swirls of paté. Garnish with sliced or whole black olives and salad cress.