1. In a pan melt a block of butter and saute onions
2. Bring the sausage to room temperature, slice it and pulse in a blender.
3. Add 3 teaspoons of sauted onion, mayonnaise, cranberries, pecans, Dijon mustard, cognac and European butter and pulse again gently.
4. Fill a serving cup with the pate, place on a plate surrounding with cracker breads.