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 pate. Garnish with sliced or whole black olives and salad cress.