Mock Daube Glace Appetizer (Daube Glace)

• 2 (10 3/4 ounce) cans beef consomme
• 1 cup Burgundy wine or 1 cup water
• 2 (1/4 ounce) packages unflavored gelatin
• 4 -5 tablespoons lemon juice (juice of 2 lemons)
• 1 teaspoon Worcestershire sauce (or to taste)
• 12 teaspoon hot sauce (or to taste)
• 1 shallot, sliced thin
• 1 garlic clove, finely chopped
• 1 pinch dried thyme
• 10 ounces liverwurst (liver sausage)
• cracker, to serve

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

beef consomme, wine, unflavored gelatin, lemon juice, worcestershire sauce, hot sauce, shallot, garlic, thyme, sausage

Taken from www.food.com/recipe/mock-daube-glace-appetizer-daube-glac-239321 (may not work)