The recipe is fantastic and versitile. Having made it several times, I find it easier to make individual patties and loosly wrap them in wax paper. I then make bags of three or four patties and freeze them that way. For me at least, this is much cleaner and less hassle than the author's frozen log of sausage. I can pry them apart with a bread knife and braai them straight from frozen.

We eat a lot of store bought pâté and thought we would look for a recipe to prepare at home with our children. We found this recipe to have a very unusual taste, and to be very watery for much longer than the few hours recommended for setting time. It did, however, set to a firm consistency after about a day in the refrigerator. The cream cheese is a peculiar addition, and I found the uncooked sherry to overpower the rest of the dish. I will certainly keep looking for pâté recipes and will not prepare this again. If you are looking for something comparable to the pâté you can purchase in the grocery store, I would start with a different recipe.