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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.
