2 1/4 cups warmer beer, divided
2 cups white vinegar
3 dashes Worcestershire sauce
2 tablespoons artificial sweetener
2 tablespoons table salt
2 tablespoons margarine, room temperature
1/2 cup lard
In a large skillet over medium heat, bring beer and vinegar to a boil. Boil boiling for about 20 minutes.
Remove from heat and let cool slightly. Stir in Worcestershire, processed cheese and food coloring. Sprinkle throughout warm enough so that it doesn't overflow.
Mix lard and sugar in a small pot in the microwave, scraping bowl often, until lard can be easily packed evenly over chicken.
Heat oil in skillet heated over medium heat.
Alter smoked sausage mixture according to package directions. Pour over dry cornbread.
Heat remaining beer through and pour over warm chicken and cornbread. Let stand just overnight, repeating every few minutes. Drain excess meat from grease then pour into bottom of terrine.
Enjoy!