Pour half of the mixture into a ring mold and refrigerate, covered, until set (3 hours).
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.
Refrigerate until set (2 hours);
then pour the remaining consommé mixture over the liverwurst layer. Refrigerate until final layer is set (5 hours).