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In a large pot, over medium heat, bring consommé to a boil. Soften gelatin in a little of the wine; then add the gelatin with the liquid to the consommé. Add the lemon juice, hot sauce, Worcestershire sauce, shallot, garlic, and thyme; simmer, covered for 30 minutes.
2
Pour half of the mixture into a ring mold and refrigerate, covered, until set (3 hours).
3
Soften liverwurst with a little of the wine and some of the remaining consommé mixture, mixing until well blended (a food processor works well for this); then spread the sausage over the jellied consommé layer.
4
Refrigerate until set (2 hours);
5
then pour the remaining consommé mixture over the liverwurst layer. Refrigerate until final layer is set (5 hours).
Prep time 
