1. Place the sausage in a bowl with the butter, brandy, if using, garlic, salt and pepper and beat until smooth. Alternatively, use a food processor.
2. Pour the mixture into a piping bag fitted with a rosette nozzle.
3. Choose a large serving dish or individual plates and pipe out several swirls of pate. Garnish with sliced or whole black olives, salad and cress.