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Liverwurst (or leberwurst) is a liver sausage. Long popular in Europe, German immigrants popularized the dish in America in the mid-19th century. It is usually made of calvesâ livers mixed with spices and is firmer than pÃ¢tÃ© but softer than a sausage.
The first comes in with braunshweiger, as it is generally smoked, and liverwurst generally isnât. What is done with liverwurst, however, is that bacon is added to grant it a little bit off a smoky flavor. Braunschweiger also has a difference from its origin, and thatâs why it has a different name. Braunschweiger has acquired its name from a town located in Germany called Braunschweig, where liver sausages are smoked, granting them the different from liverwurst, which is the term that describes liver sausages, in general. That is what it basically boils down to.