Drain the cucumbers, dice finely, put 1-2 tbsp aside. Stir the rest of the cucumbers and 50 g roasted onions into the tea sausage. Arrange in a small bowl. Or: Halve the mixture and spread it into two dessert rings (each 8 cm Ø; 5 cm high).
Remove the rings. Keep cool until serving. Garnish pâté with fried onions and gherkins.